A wonderfully warming dish for a winter’s evening, Paprikasertesborda (pahp-ree-koh-shcrr-taysh-borr-doh) may be served with buttered noodles and green beans for a really satisfying meal. Accompany with either a bottle of chilled white

Hungarian Riesling or some chilled lager.

4 large loin pork chops,

1-inch thick

1 teaspoon salt

½ teaspoon black pepper

1 egg, lightly beaten

1 oz. seasoned flour, made with

1 oz. flour and

2 teaspoon dried dill

3 oz. butter

2 medium-sized onions, thinly sliced

1 garlic clove, crushed

2 tablespoons paprika

10 fl. oz. dry white wine

5 fl. oz. sour cream

2 tablespoons cornflour dissolved in 1 tablespoon white wine

Rub the pork chops all over with the salt and pepper.

Place the beaten egg in a shallow bowl and the seasoned flour on a plate. Dip the chops, one by one, first in the egg, then in the flour, shaking off any excess. Set aside.

In a large, deep frying-pan or flame-proof casserole, melt 2 ounces of the butter over moderate heat. When the foam subsides, add the pork chops and cook, turning occasionally with tongs, for 10 minutes, or until they are lightly and evenly browned. With tongs or a slotted spoon, transfer the chops to a plate and set aside.

Add the remaining butter to the pan or casserole. When the foam subsides, add the onions and garlic and cook, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Remove the pan or casserole from the heat and stir in the paprika, mix- ing well to blend. Gradually add the white wine, stirring constantly.

Return the pan or casserole to moder-ately high heat and bring the wine mix-ture to the boil. Reduce the heat to low and return the chops to the pan or casserole, coating them well with the liquid. Cover the pan or casserole and simmer, basting the chops occasionally, for 1 hour or until they are tender and cooked through.

Meanwhile, in a small mixing bowl, combine the sour cream and the cornflour mixture, beating well to blend. Set aside.

Using a slotted spoon or tongs, transfer the pork chops to a warmed serving dish. Set aside and keep warm.

Pour the cream mixture into the pan or casserole and cook, stirring frequently, for 3 minutes.

Remove the casserole from the heat and pour the sauce over the chops. Serve at once.