Quarter the peppers, remove the seeds, rinse and chop. Sauté with the onions until colorless. Add the paprika powder and sugar.
Add the clear soup and cook the peppers for 10-12 minutes. Add the whipping cream, bring to a boil and blend in a hand mixer.
Strain the sauce, season to taste with salt and freshly ground pepper and keep warm.
Roast the chops, turning several times, for about 8 minutes until golden brown, season with salt and season with pepper.
Serve the chops with the paprika sauce.
As a side dish you can have booklets with red and green bell pepper strips (thinly sliced).