| 1 | Mix the paprikas together and spread on a sheet of waxed paper. |
| 2 | Rinse the chops under cold water, then dredge both sides of each wet chop in the paprika, making sure the entire surface of both sides is covered with paprika. |
| 3 | Heat butter and oil together in a large skillet. |
| 4 | Add onions and saute until they are soft. |
| 5 | Add the garlic and cook another 2 minutes, stirring occassionally. |
| 6 | Push the onions and garlic to one side and add the chops. |
| 7 | Brown chops on both sides, about 4 minutes each side. |
| 8 | Add more oil if needed. |
| 9 | Stir in wine and brandy. |
| 10 | Bring mixture to a boil over high heat; reduce heat to low, cover and simmer the chops a minimum of 10 minutes on each side depending on their thickness. |
| 11 | Remove the chops to a serving platter and keep warm. |
| 12 | Stir together the onions, garlic, and juices left in the pan. |
| 13 | Increase the heat and cook, stirring constanlty, until the mixture is the consistency of a thick soup. |
| 14 | Reduce the heat and add the sour cream and mix well. |
| 15 | Pour the sauce over the chops, garnish with the pickled pepper and serve hot with egg noodles or boiled potatoes |
