Saute onion and garlic in hot butter. Remove from skillet. Trim excess fat from chops and sprinkle with salt and pepper. Brown chops in skillet; pour off fat.
Lower heat, add bay leaf and chicken broth. Cook covered over low heat for 1 hour. Transfer chops to a serving plate, but keep them hot.
Heat juices in skillet and reduce to half. Add the sour cream, onion-garlic mixture and paprika, blending thoroughly. Heat through, but don't boil. Pour over pork chops and serve.
