HUNGARIAN PORK CHOPS
Yummy chops braised in a tangy sour cream sauce. Add some dark bread and it will bring out the 'bohemian' in anyone!
Provided by CHRISTYJ
Categories World Cuisine Recipes European Eastern European Hungarian
Yield 3
Number Of Ingredients 9
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).
Nutrition Facts : Calories 376.4 calories, Carbohydrate 19.9 g, Cholesterol 78.6 mg, Fat 24.5 g, Fiber 0.4 g, Protein 17.7 g, SaturatedFat 13.1 g, Sodium 429.7 mg, Sugar 5 g
HUNGARIAN PORK CHOPS
This has been a favorite in my family for at least 40 years. The sauce is delicious on mashed potaotes.
Provided by Thea Pappalardo
Categories Steaks and Chops
Number Of Ingredients 8
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.
HUNGARIAN PORK GOULASH
We really enjoy pork, so I'm always searching for new recipes, especially those from ethnic backgrounds. Because of the sauerkraut in this goulash, my husband was hesitant to try it, but he ended up sopping up every drop with his bread. If you're like us and don't care for caraway seeds but like the flavor, grind or crush the caraway seeds.-Barbara Lundgren, New Brighton, Minnesota
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, brown pork in oil over medium heat. Stir in onions; cook until onions are tender. Add garlic; cook 1 minute longer. Add the broth, paprika, caraway seeds, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until pork is tender. , Add sauerkraut; heat through. Combine flour and water until smooth; stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in sour cream and dill. Return to the heat; cook on low for 1-2 minutes or until heated through (do not boil). Serve over potatoes.
Nutrition Facts :
HUNGARIAN PORK AND POTATOES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 420 calorie, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 100 milligrams, Sodium 440 milligrams, Carbohydrate 34 grams, Fiber 6 grams, Protein 35 grams
PORK CHOPS HUNGARIAN FOR 2
Make and share this Pork Chops Hungarian for 2 recipe from Food.com.
Provided by jrthrmn
Categories Pork
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 9
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.
HUNGARIAN PAPRIKA PORK CHOPS
I got this recipe out of a George Foreman cookbook. Very simple to make. You can easily make the rub ahead of time to store for later uses. This will cut the prep time from 15 min to just 5!
Provided by Renea
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 549.9, Fat 42.4, SaturatedFat 15.8, Cholesterol 146.2, Sodium 410.2, Carbohydrate 1.1, Fiber 0.4, Sugar 0.2, Protein 38.5
HUNGARIAN PORK CHOPS
Make and share this Hungarian Pork Chops recipe from Food.com.
Provided by papergoddess
Categories Pork
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
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 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!
PORK CHOPS HUNGARIAN
I have been making and relishing this dish for at least 25 years, probably longer. I have no idea where I originally got it.
Provided by Toby Jermain
Categories Pork
Time 1h10m
Yield 3 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 765.8, Fat 50, SaturatedFat 20.7, Cholesterol 183.8, Sodium 1210.1, Carbohydrate 23, Fiber 2.7, Sugar 5.3, Protein 51.5
PORK CHOPS DEBRECZYN'S STYLE (HUNGARIAN PORK CHOPS)
Make and share this Pork Chops Debreczyn's Style (Hungarian Pork Chops) recipe from Food.com.
Provided by Chef dgrze
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 359.3, Fat 16.5, SaturatedFat 5.4, Cholesterol 124, Sodium 96.6, Carbohydrate 9.9, Fiber 2.8, Sugar 4.8, Protein 41.5
HUNGARIAN PORK CHOPS
Categories Pork
Number Of Ingredients 11
Steps:
- Season both sides of the pork chops with salt and pepper, then coat both sides with the flour.
- Slice the onion into half moons.
- Heat the oil in skillet and saute the pork chops until browned on each side. Add the sliced onions and saute with the pork chops. Add the sweet paprika, dill, white cooking wine and chicken stock and swirl together around the onions and pork chops until sauce forms. Bring to bubbling, then simmer over low heat for 8 to 10 minutes, or until pork chops are cooked through. Remove from heat and stir sour cream into the sauce. Season with salt and pepper to taste.
- Prepare the salad.
- Warm the dinner rolls.
- Serve Hungarian Pork Chops with salad and dinner rolls.
- Freezeasy Meal Prep Directions
- Slice 1 onion into half moons. To each gallon-size plastic freezer baggie, add the following ingredients: 4 boneless pork chops (coated with flour) Half of the sliced white onion 1 Tbsp sweet paprika 1/2 tsp dried dill 2 Tbsp white cooking wine 1 cup chicken stock Do NOT add sour cream at the time of freezing. Remove as much air as possible and seal. Add label to baggie and freeze.
- Freeze & Thaw Instructions
- Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring the pork chops and sauce to skillet and sauteeing. Bring to bubbling, then cook for 8 to 10 minutes or until pork chops are cooked through. Stir in sour cream at the end of cooking.
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