Melt butter in large skillet over medium-high heat. Stir in onion, thyme and bay leaf. Add chops and saute just until meat is browned on each side. Stir in garlic and cook 1 more minute.
Add broth and mix well, bring to boil. Reduce heat, cover and simmer for 30 minutes.
Remove chops and keep warm. Discard bay leaf. Return pan juices to a full boil and continue boiling until reduced by half.
Reduce heat to low. Stir sour cream and paprika into pan juices. Heat until warm, but do not allow to boil.
Pour sauce over chops.
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