Veal Chops Paprikash - cooking recipe

Ingredients

For the Paprika Rub
2 teaspoons salt
1 teaspoon fresh ground pepper
1 tablespoon sweet paprika
1 1/2 teaspoons hot paprika
For Rest of Dish
4 loin veal chops, at least 1 1/2 inches thick, trimmed of excess fat (can also use rib veal chops)
2 tablespoons olive oil
3 shallots, chopped
3 ounces white mushrooms, brushed clean, chopped
1 teaspoon sweet paprika, plus more for garnish
1 cup dry white wine
1/2 cup sour cream
salt, to taste
fresh ground pepper, to taste

Preparation

To make the rub, in a small bowl, mix together the salt, pepper, and the two paprikas. Slash the edges of the chops in 1 or 2 places to prevent curling. Sprinkle the chops all over with the rub. Let stand at room temperature for at least 15 minutes or up to 1 hour, or cover and refrigerate overnight. Bring to room temperature if necessary before cooking.
In a large, heavy frying pan, over medium-high heat, heat the olive oil. Add the chops and brown for about 2 minutes on each side. Reduce the heat to medium and cover the pan. Cook until an instant-read thermometer inserted away from the bone registers 145 degrees F (63 C) and the meat is lightly pink when cut into near the bone, 4-5 minutes longer. Transfer the chops to a serving platter and tent loosely with aluminum foil while you make the sauce.
Pour off all but 1 Tb of the drippings from the pan. Add the shallots, mushrooms, and 1 tsp sweet paprika. Saute over medium-high heat until the shallots are translucent, 3-4 minutes. Add the wine and deglaze the pan, scraping up any browned bits from the bottom. Cook for 1 minute longer, stirring often. Remove the pan from heat and stir in the sour cream. Season to taste with salt and pepper.
Transfer the chops to individual pates, spoon the sauce on top, sprinkle with sweet paprika, and serve.