Makes 4 servings
4 thin boneless pork chops
Sprinkle a small amount of water in a large re-sealable plastic bag. Working with one chop at a time place the pork in the bag and pound with a rolling pin or meat pounder until about 1/4-inch thick. Repeat with the remaining pork.
Put the flour in a shallow pie plate lined with parchment. Heat the oil in a large skillet over medium-high heat until almost smoking. Season the pork with salt and pepper and dip the chops in the flour turning to coat on all sides. Shake off the excess flour and add to the skillet. Working in batches if necessary, saute until golden, about 1 minute per side. Transfer to a plate or platter and cover loosely with foil.
Add the shallot to the skillet and saute, stirring for 2 minutes. Add the paprika and caraway seeds to the pan and cook for 1 minute more. Add the wine and simmer, stirring to pick up any browned bits on the bottom, until almost dry. Add the chicken stock and simmer for 3 minutes. Return the pork to the skillet and simmer, turning often, until warmed through and the sauce is thickened, about 1 minute. Transfer to warmed serving plates. Stir the sour cream into the pan juices and season with salt and pepper. Spoon over the pork and serve at once.
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