Pork Chops Hongroise

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6 very large, lean pork chops salt and freshly ground black pepper 3 tablespons butter 1/2 cup chopped onion 1 clove garlic, finely minced pinch of thyme 1 bay leaf 3/4 cup chicken stock or dry white wine 1 cup sour cream 1 tablespoon paprika Trim the fat from the chops. Sprinkle the meat with salt and pepper and saute in the butter in a skillet. Add the onion, garlic, and thyme and bay leaf and saute over medium-high heat until the chops are well browned on both sides. Lover the heat and add the chicken stock or wine. Cover and cook 30 minutes. Remove the chos to a warm serving platter and keep them warm. Reduce the pan liquid by 1/2 by boiling rapidly. Discard the bay eaf. Add the sour cream and paprika to the skillet and heat thoroughly but do not boil. Pour the sauce over the chops and serve hot.