This recipe may seem to be complicated, but it really won't take much elapsed
time and is well worth the small effort. You can even warm any vegetable you
prepare a day ahead as well as the egg noodles - which I put in a stainless steel
bowl - on the day of the dinner. All this means is that while your guests are sitting
in the living room, you won't have to be in the kitchen, but can join them.

pork paprika serves 6
6 loin pork chops 1 cup white wine
1 clove garlic, minced 8 oz. can tomato sauce
1 Tbsp caraway seeds 1/4 tsp sugar
2 Tbsp paprika 1/2 cup water
freshly ground pepper 1 1/2 Tbsp cornstarch
Place the chops in a casserole dish and sprinkle the garlic on top,
followed by the caraway, paprika and pepper. Pour the wine on top
and put the casserole in the refrigerator and let marinate for three
hours. Remove the dish and place the pork onto a platter. Stir the
sauce and sugar into the marinade mixture, put the chops back into
the casserole dish and pour the mixture over the pork. Bake in a
preheated 300 degree oven for one hour, cool and put in refrigerator
overnight. The next day place dish into a preheated 350 degree oven
for one half hour. Remove chops to a meat platter and pour liquid
into a small saucepan and bring to a boil. Mix the cornstarch with
the water and add to the wine / sauce mixture, stirring. Cook for
two minutes. Replace pork in casserole and pour gravy over it and
bake for twenty minutes more. Remove and serve.