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Transylvanian Swine

2 large onions
1 head garlic
salt
pepper
3 rounded tablespoons hot Hungarian paprika
six boneless pork chops
6 slices thick bacon
water
lard (optional)

Chop peeled garlic. Fry the bacon. Remove bacon from pan. Saute
the onions, diced, with 2/3rds chopped head of garlic in the bacon
grease with salt and pepper to taste until onions are slightly
caramelized. Add hot paprika, and stir. Add about a cup of water,
to cover onions. Simmer. While sauce simmers, fry salted and
peppered pork chops in lard or bacon grease with remaining 1/3 head
of chopped garlic. When chops are cooked, pour sauce over chops,
and top each chop with a slice of bacon. Serve with potatoes and
with steamed green beans whose only topping is sour cream with dill
(dried or fresh).

Wine to be served with Transylvanian Swine should be a robust and
tannic cabernet (preferbly a bottle of Foxhollow '91 Paso Robles).

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