In traditional paprikash, flour is stirred into sour cream to keep it from splitting when added to the hot pepper sauce, but in the keto diet, that’s not allowed, so the sour cream and sauce are served separately here. Hungarian wax peppers are very common in most grocery stores and, along with hot paprika, lend the sauce its distinctive flavor; though not the exact same, you can substitute Cubanelles, sweet banana peppers or small yellow bell peppers in a pinch.
Pork Chop Paprikash
Heat the oven to 425 degrees. Line a rimmed baking sheet with foil.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the pork chops on both sides with salt and pepper, then add 2 chops to the skillet and cook, flipping once halfway through, until golden brown on both sides, about 4 minutes total. Transfer the chops to the prepared baking sheet and repeat with the remaining 2 chops; wipe the skillet clean and reserve.
Place the chops in the oven and bake until an instant-read thermometer inserted in the thickest part of each reads 160 degrees, 10 to 12 minutes. Remove from the oven and let rest for 10 minutes.
While the chops bake, return the skillet to medium heat and add the remaining 2 tablespoons olive oil. Add the red pepper, season with salt and cook, stirring, for 6 minutes. Stir in the Hungarian wax peppers and continue cooking until all the peppers are soft and caramelized at the edges, 6 to 8 minutes more. Stir in the tomato paste and paprika, and cook for 1 minute. Add 1 ¼ cups water and stir until evenly combined. Reduce the heat to low and let simmer to blend flavors, about 1 minute more. Remove the paprikash sauce from the heat and season with salt and pepper.
Divide the pork chops among plates and top each with some paprikash sauce and serve with sour cream on the side.