Slice the pork chops in half lengthwise and pound until they are each 1/4 inch thick. Season each side with salt and pepper. Spread flour onto a plate and coat both sides of each pork chop.

In a large skillet, drizzle canola oil and heat over medium high heat. Fry the pork slices, one at a time, until each side begins to turn golden brown, about 1 minute per side. Place on plate lined with towels to soak any extra oil.

In a large pot, heat 1/3 cup canola oil over medium high heat. Add the onions and fry until softened, but not yet brown. Decrease heat to low and stir in paprika.

Cut each piece of pork in half and add to the onions and paprika. Fill the pot with enough water to cover the ingredients and increase heat to medium. Cover and simmer for 45 minutes-1 hour, stirring occasionally.

Stir in Vegeta, salt/pepper to taste, and sour cream. Serve immediately over egg noodles.