Hungarian Pork Chops Food

HUNGARIAN PORK CHOPS

Steps:

• Sprinkle chops with salt and pepper.
• Sear chops in large skillet in oil or cooking spray.
• Remove chops to a plate.
• Sauté onions and garlic in drippings until onion is limp.
• Return chops to the skillet with broth, bay leaf, and paprika.
• Cover tightly and simmer about 1 hour.
• Remove chops from liquid again.
• Mix water and flour in a shaker and whisk into liquid.
• Heat to boiling, stirring constantly.
• Stir in sour cream, if desired.
• Return chops to gravy.
• Serve with mashed potatoes or hot cooked noodles.
• (Note: This was my mom's recipe for pork chops. I do not add the sour cream, myself, because I don't think it needs it. You might taste it before adding it, then decide).

HUNGARIAN PAPRIKA SOUR CREAM PORK CHOPS

Steps:

• Season pork chops on both sides with salt and pepper. Drizzle the olive oil in a large skillet set over medium-high heat. Brown pork chops on both sides, then remove the browned chops to a plate.
• Add the butter to the skillet and sauté the onion slices over medium heat until translucent. Add the garlic and sauté for about one additional minute. Then add the broth to the skillet and use a wooden spatula to scrape up any brown bits from the bottom.
• Add the bay leaf, paprika, and salt to the onion mixture, and then place pork chops back in the skillet. Cover tightly, and reduce the heat. Simmer over low heat for about 20 minutes or until the internal temperature reaches 145 degrees F.
• Remove the chops to a plate again and cover with aluminum foil. Remove the bay leaf from the remaining hot liquid.
• Whisk the flour and water together well, and pour them into the broth mixture. Heat the sauce to boiling, whisking constantly. Allow to reduce and thicken. Remove the skillet from the heat and let cool slightly. Stir the sour cream into the gravy mixture and return the pork chops to the sour cream sauce.

HUNGARIAN PORK AND POTATOES

Steps:

• Preheat the oven to 425 degrees F. Rub the pork all over with 2 teaspoons paprika and 1/2 teaspoon salt. Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat. Add the pork and cook, turning until browned, 3 minutes. Remove to a rimmed baking sheet. Roast until a thermometer inserted into the center reaches 145 degrees F, about 18 minutes. Let rest 5 minutes.
• Meanwhile, wipe the pot clean and heat the remaining 1 tablespoon olive oil over medium-high heat. Add the potatoes and cook, stirring occasionally, until lightly browned, 4 minutes. Stir in the cabbage, onion, the remaining 1 teaspoon paprika and 1/2 teaspoon salt. Cover and cook, stirring occasionally, until the cabbage wilts slightly, about 4 minutes.
• Add the broth and brown sugar. Bring to a boil, then reduce the heat to medium low; cover and cook until the vegetables are tender, 8 to 10 minutes. Stir in the vinegar. Increase the heat to medium high; cook until the sauce is reduced, 4 minutes. Add the herbs. Slice the pork; serve with the vegetables. Top with the sour cream and more paprika.

PORK CHOPS HUNGARIAN FOR 2

Steps:

• Trim fat from chops.
• Brown chops in small amount of hot fat in 8-inch skillet; drain off excess fat.
• Combine onion, caraway seed, salt, paprika, dillweed, garlic powder and water; add to skillet.
• Cover and cook over medium heat for 1 hour or till pork chops are tender.
• Transfer chops to warm platter.
• Stir sour cream into meat drippings in skillet.
• Heat through but do not boil.
• Spoon sauce over chops.

6 POINTS PLUS - HUNGARIAN STYLE PORK CHOPS WITH BABY SPINACH

Steps:

• Place the pork chops between 2 sheets of wax paper. Pound to 1/4-inch thickness using the smooth side of a meat mallet.
• Season chops with salt & pepper.
• Spray large nonstick skillet with nonstick spray, and set over medium-high heat.
• Add chops and cook until browned, about 2 min on each side.
• Transfer to plate and keep warm.
• Add broth to skillet, scraping up any browned bits from the bottom of the pan.
• Stir in onion powder and spinach.
• Reduce heat and simmer, covered, about 1 minute.
• Stir in cream and paprika; cook until heated through, about 30 seconds (do not let boil).
• Slip the pork chops and any accumlutated juices into the sauce, stirring well until blended.
• 6 Points plus yields 1 chop and 1/3 cup sauce with spinach. Yields 4 points on old WW points plan.

HUNGARIAN PORK CHOPS

Steps:

• 1. Trim excess fat from chops and sprinkle with salt and pepper. Saute onion and garlic in butter until soft and golden. Push aside or remove from pan. Add chops and brown on both sides. Pour off fat. Lower heat, add boullion/broth and bay leaf. Cook, uncovered, over low heat for 1 hour. Transfer chops to a serving platter and keep warm. Reduce pan juices by half over high heat. Add sour cream and paprika and blend thoroughly with pan juices. Heat through but DO NOT BOIL. Pour sauce over chops.

PORK CHOPS HUNGARIAN

Steps:

• Season pork chops to taste with granulated garlic, pepper, and lemon-herb or lemon-pepper.
• In a medium saucepan or Dutch oven, brown chops well over medium-high heat in olive oil.
• Add onions, fresh garlic, seasonings and chicken broth.
• Reduce heat, cover tightly, and simmer for about 1 hour.
• Remove pork chops from pan, and keep warm.
• Whisk flour with wine until smooth, and stir into pan liquid.
• Cook, stirring constantly, until thickened.
• Add sherry, and continue to simmer for 5 minutes.
• Slowly stir in sour cream until well combined, return pork chops to pan, and heat gently for about 10 minutes.
• DO NOT BOIL!
• Serve with buttered noodles, rice or mashed potatoes.
• Serves 3, but the recipe can easily be doubled or tripled for a larger crowd.

HUNGARIAN PORK CHOPS

Steps:

• Season pork chops with salt and pepper to taste. Dredge seasoned chops in flour. Heat oil in a large skillet and brown seasoned chops in oil (covering skillet with lid if desired). Pour off fat.
• In a medium bowl combine the sour cream, sherry, ketchup, Worcestershire sauce, paprika and bay leaf. Mix together and pour mixture over chops in skillet. Cover and let simmer gently over low heat for about 1 hour, or until chops are tender and cooked through. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

PORKOLT (HUNGARIAN STEW) MADE WITH PORK

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat until evenly browned, about 10 minutes. Drain, and reserve the drippings. Add the onions to the bacon and cook together until the onion is translucent. Remove skillet from heat and stir the paprika, garlic powder, and pepper into the bacon mixture. Transfer the mixture into a large stockpot.
• Heat a small amount of the reserved bacon drippings in the skillet again over medium-high heat. Cook the pork chops in batches in the hot drippings until evenly browned on both sides. Use additional bacon drippings for each batch as needed. Remove the pork chops to a cutting board and blot excess fat off the surface of the chops with a paper towel; cut into bite-sized cubes and stir into the bacon mixture.
• Heat a small amount of the bacon drippings in the skillet; cook and stir the bell pepper in the hot drippings until softened and fragrant; drain on a plate lined with paper towels. Stir the cooked pepper into the bacon mixture.
• Pour the tomatoes with liquid and beef broth into a stockpot and place the pot over medium-high heat. Bring to a simmer and reduce heat to medium-low. Cook until the stew begins to thicken, stirring occasionally, about 90 minutes. Stir the sour cream into the stew just before serving.
• Bring a pot with lightly-salted water and bring to a rolling boil; add the egg noodles to the water and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Ladle the stew over the drained noodles to serve.

PORK CHOPS DEBRECZYN'S STYLE (HUNGARIAN PORK CHOPS)

Steps:

• place large skillet over high heat.
• add shortening.
• Sauté the onions.
• season pork chops with salt and pepper.
• Add pork chops in to the skillet and brown on both sides.
• add sausage.
• remove skillet from heat, while stirring add sweet paprika.
• return skillet to heat, add tomatoes, green bell pepper, water, carraway seeds and hot paprika (optional).
• season with salt and pepper.
• reduce heat to low.
• simmer for 20 minutes or until tender.
• serve with white bread, baguette, penne pasta or white rice.

HUNGARIAN PORK CHOPS

Steps:

• Preheat the oven to 350 degrees. Mix the flour, one tbsp of the paprika, salt, pepper, onion powder, dried dill in a paper bag. Shake up the ingredients to mix. Add the chops iand then shake to toss and coat the chops with mixture. Save the bag after. Heat a huge skillet, add 2 tablespoons of butter and when it sizzles add the chops to the skillet. Saute over medium heat until brown on both sides (about 3 minutes per side.) Don't crowd pan while sauteing -- saute in two batches adding more butter if necessary. Remove the chops and place in a large heavy covered Dutch oven. In the skillet, add the remaining two tablespoons butter and then add the onions and garlic, stirring and cooking. When getting soft, add the mushrooms and cook for two minutes. Pour the veggies over the chops in the pan. In the skillet, add the other tablespoon butter and sprinkle with the flour and then sprinkle remaining seasoning left over from paper bag. Using a whisk, Scrape up the bits and mix. Then, add a cup of chicken broth, the wine, the warm water and break up all the loose bits stuck on bottom of pan. Let it simmer for about two minutes. Add the lemon juice. Add the sauerkraut and the other tablespoon paprika to the sauce and stir to combine. Test for seasoning and thickness. If it's too thick, add water or broth, test for saltiness, stir in the sour cream, but don't scream, yourself. Pour mixture over chops, lifting them slightly so everything gets a little sauce! Bake the covered casserole for 1-1/2 hours or until chops are totally tender and falling off bone. Prepare the noodles according to package directions. Toss the noodles with a tablespoon of butter and the poppy seeds. Put noodles on a large serving platter. Spoon a little sauce with onions and mushrooms on the noodles. Place the pork chops on the noodles, in any pattern you'd like. Then pour all the sauce on top of chops and sprinkle with the fresh dill. Serve family style and enjoy!

HUNGARIAN PAPRIKA PORK CHOPS

Steps:

• Romove all visible fat from the chops.
• Combine the paprika, salt, pepper, ginger, garlic powder, and mustard.
• Rub onto all sides of each chop.
• Coat the grill (if Foreman) with cooking spray. Preheat the grill for 5 minutes.
• Grill the chops for 5-6 minutes.