Schweinekoteletts in Saurer Sahnesosse (Baked Pork Chops)

Schweinekoteletts in Saurer Sahnesosse is a German classic: pork chops marinated for hours in white wine with Hungarian paprika, crushed caraway, and garlic, then baked low and slow until fork-tender. The pan juices get stirred into sour cream for a silky, tangy gravy that begs for buttered noodles or dumplings.

The long marinade is where this recipe earns its flavor. Two to three hours in the fridge lets the wine and spices penetrate deep into the meat. The paprika tints the marinade a gorgeous rust-red and adds a sweet, gentle warmth that’s completely different from the hot stuff.

Hungarian mild paprika is specifically called for, and it matters. Spanish smoked paprika would overwhelm the dish, and generic supermarket paprika is often flavorless colored dust. Hungarian sweet paprika has a rich, fruity depth that defines this dish.

Stir the sour cream into the hot pan juices at the very end and keep the heat low. Boiling sour cream causes it to curdle and separate into a grainy, broken mess instead of a smooth gravy.

Chef Tips

• Crush the caraway seeds before adding to the marinade. Whole seeds release less flavor during the marinating time. A quick press with the flat side of a knife opens them up.
• If the chops look dry during baking, add a splash more wine. The liquid should never fully evaporate.
• Let the chops rest a few minutes after pulling from the oven while you finish the gravy. They’ll be juicier when you serve.

Variations

• Mushroom addition: Scatter sliced mushrooms around the chops before baking. They soak up the wine-paprika marinade and add earthy depth to the gravy.
• Pork schnitzel style: Pound the chops thin before marinating for a faster-cooking, more tender result.