Sauté onion and garlic in hot butter. Remove from frying pan and set aside.
Trim excess fat from chops and sprinkle with salt and pepper. Brown chops in frying pan; pour off any dripping. Lower heat, add bay leaf and chicken stock. Cook covered over low heat for 1 hour. Transfer chops to a serving plate, and cover with aluminium foil to keep warm.
Heat juices in frying pan and reduce to half. Add the soured cream, onion mixture and paprika, blending thoroughly. Heat through, but don't boil. Pour over pork chops and serve.
Made this last night for my boyfriend and I and will definately be a weekly meal from now on. A big hit in our house! Recommend others to give it a go very tasty indeed. Thanks for sharing. - 12 Mar 2010