HUNGARIAN TREASURE (SZEKELY GULYAS)
This combination of pork, sauerkraut, sour cream and paprika is heavenly served on buttery egg noodles with or without poppy seeds. Here's to great comfort food. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to a 4- or 5-qt. slow cooker. In the same skillet, melt butter over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic and paprika; cook 1 minute longer. Pour over meat. Add , sauerkraut and water., Cook, covered, on low until pork is tender, 3-4 hours. Stir in sour cream; sprinkle with poppy seeds. Serve with noodles.
Nutrition Facts : Calories 369 calories, Fat 25g fat (12g saturated fat), Cholesterol 79mg cholesterol, Sodium 1181mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein.
CREAMED SAUERKRAUT - GERMAN VERSION
Steps:
- Heat some oil in a large cooking pot.
- Add the cubed pork and fry until browned, then remove it and set aside.
- Add some more oil to the pot and fry the onions for a couple of minutes.
- Sprinkel the sugar on the onions and caramelize a little.
- Add the sauerkraut. If you are using amerikan sauerkraut, you need to wash it first. German sauerkraut is ready to use.
- Stir everything and add about 1/2 can of the pinapples. You can add more later if you want the taste to be more present.
- Now add the cream or the cream/milk mix and bring back to a slight boil.
- Bring the pork back into the pot and stir into the sauerkraut.
- Lower heat and let slightly cool for about 1 hour.
- Make some mashed potatoes as a side.
GERMAN PORK CHOPS AND SAUERKRAUT
As a soldier during WWII my Dad learned to make this hearty pork dish from a local German woman during the Allied occupation of Germany. I don't know the German name for it, but it is delicious!
Provided by Pat Mathena Oglesby
Categories World Cuisine Recipes European German
Time 1h10m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large nonstick skillet over medium-high heat, and brown the pork chops on both sides, about 5 minutes per side. Place the chops into a 9x13-inch baking dish.
- Mix the sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl until well combined, and spread the sauerkraut mixture over the pork chops. Cover the dish with aluminum foil.
- Bake in the preheated oven until the pork is no longer pink inside, about 45 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 362.6 calories, Carbohydrate 38.6 g, Cholesterol 70.2 mg, Fat 10.4 g, Fiber 4.4 g, Protein 29.2 g, SaturatedFat 4 g, Sodium 800 mg, Sugar 32.5 g
SOUR CREAM AND SAUERKRAUT PORK CHOPS
When I was a kid on our birthday mom would cook a meal of your choosing. I usually had her make pork chops. We didn't have them often and she cooked them several ways. Her Sour Cream and Sauerkraut Pork Chops were my favorite served with a baked potato with sour cream of course and applesauce.
Provided by Marsha Gardner
Categories Steaks and Chops
Time 25m
Number Of Ingredients 8
Steps:
- 1. Melt half of butter with half of the olive oil in a large skillet over medium-high heat. Stir in onions, and cook until soft and golden.
- 2. In a bowl, stir together 1/2 teaspoon paprika, sauerkraut, onions, and sour cream. Season pork chops with pepper, garlic salt, and 1 teaspoon paprika.
- 3. Once onions are carmelized, add them to the sauerkraut mixture. Pre-heat the broiler.
- 4. In the same skillet add the rest of butter and olive oil; add the pork chops. Fry for 5-6 minutes on each side until pork is just about done.
- 5. Transfer the chops to a broiling pan or cookie rack placed inside a jelly-roll pan. Heap sauerkraut and onion mixture over pork chops, and broil 3-4 minutes or until the topping is golden brown.
HUNGARIAN PAPRIKA SOUR CREAM PORK CHOPS
An easy and delicious Hungarian paprika sour cream pork chops recipe using traditional Hungarian sweet paprika... These tender and juicy pork chops smothered in a spicy sour cream sauce are sure to be a new family favorite!
Provided by Tara Kuczykowski
Categories Main Dishes
Time 35m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 493 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 160 milligrams cholesterol, Fat 32 grams fat, Fiber 1 grams fiber, Protein 42 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1 pork chop w/ gravy, Sodium 422 milligrams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
PORK CHOPS WITH BEER SAUERKRAUT
This is the smell of Cleveland in late fall. Show up at the Municipal Parking Lot to tailgate before any home football game and you'll see a million variations on the theme of pork, kraut, and beer. The hoppy beer-I like Commodore Perry IPA from Great Lakes Brewing- deglazes the pan and makes a great sauce for the chops. Go Browns!
Provided by Michael Symon : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the paprika, coriander, 1 teaspoon salt and black pepper to taste in a small bowl. Season both sides of the pork with this spice mixture.
- Add the oil to the preheated skillet. Add the pork in a single layer in the pan. Cook, without moving, until lightly golden brown, about 1 minute. Flip the meat and scoot to the outer edges of the pan. To the open space in the middle, add the onions and a pinch of salt. Cook for 2 minutes, stirring the onions occasionally.
- Add the sauerkraut and continue cooking until the onions have softened and the sauerkraut turns golden brown, about 1 1/2 minutes. Add the beer and deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan. Cook until the sauce reduces slightly, about 30 seconds.
- Remove from the heat and stir in the parsley. Serve the pork chops topped with the sauerkraut mixture, any accumulated juices and mustard.
BRAISED PORK CHOPS WITH SAUERKRAUT
I have been making this recipe for more years than I care to admit to. It's simple to put together and very flavorful. I usually serve with boiled potatoes.
Provided by duonyte
Categories One Dish Meal
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter or lard in a skillet and quickly brown the pork chops on both sides. Place on platter and set aside.
- Arrange the bacon in the bottom of a large dutch oven or braising pan.
- Rinse the sauerkraut in a colander and squeeze out as much water as you can. (You can skip this step if you like a stronger flavor). Place half of it on top of the bacon.
- Place the sliced onions over the sauerkraut and sprinkle with 1 tsp freshly ground black pepper.
- Arrange the pork chops on top of the onions, and pour in any collected juices.Sprinkle with salt, pepper and the garlic.
- Add the rest of the sauerkraut, sprinkle with pepper and pour over as much beer as you need to cover.
- Bring to a boil, reduce to a simmer and cook one hour. The pot should never get completely dry.
- Note: I find 2 lbs sauerkraut to be enough, but if you have hearty eaters, you might want the larger quantity. I do not add additional salt.
PORK AND SAUERKRAUT (GERMAN PORK CHOPS) - WHOLE30, PALEO
A simple one-pan meal with boneless pork chops, sauerkraut, potatoes, apples and caraway seeds.
Provided by Laura
Categories Dinner Main Course
Time 1h10m
Number Of Ingredients 7
Steps:
- Peel and dice the potatoes, apple, and onion, if using. Set them aside.
- Preheat the oven to 350°F (176°C).
- While the oven preheats, pat the pork chops dry with a paper towel and season very lightly with salt and pepper. Heat a large dutch oven on the stovetop over medium-high heat.
- Add the oil. Once the oil is shimmering (about 1 minute), add the pork chops. Brown on each side for about 3 minutes per side. They should easily release once they're ready to be flipped.
- Set the pork chops aside and add the saurkraut to the hot dutch oven. With a wooden spoon, gently scrape the bottom to deglaze it. Add the onion, potatoes and apples and then lay the pork chops on top. Sprinkle the caraway seeds.
- Cover and bake in the oven for one hour. Remove the dutch oven, allow to cool slightly, and serve!
Nutrition Facts : Calories 550.84 kcal, Carbohydrate 52.32 g, Protein 42.71 g, Fat 19.28 g, SaturatedFat 5.26 g, Cholesterol 113.97 mg, Sodium 843.6 mg, Fiber 7.71 g, Sugar 9.23 g, ServingSize 1 serving
SOUR CREAM PORK CHOPS
Sour Cream Pork Chops are a simple baked pork chop recipe that packs a punch of a flavor. With a few simple ingredients, you'll have a fork-tender pork chop that will please the whole family.
Provided by Barbara
Categories Entree Main Course
Time 1h20m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F; spray a 8 x 8 inch baking dish or 2 1/2 quart baking dish with nonstick cooking spray.
- In a small skillet, warm water, sour cream, sugar and vinegar; whisk to make smooth.
- Mix flour, salt, pepper and garlic powder; dredge all sides of pork in flour mixture.
- In a large skillet, heat oil over medium high heat; brown both sides of pork chops.
- Arrange browned pork chops in prepared baking dish; pour warmed sauce over top.
- Cover tightly with foil; bake for 1 hour.
Nutrition Facts : Calories 465 kcal, Carbohydrate 20 g, Protein 32 g, Fat 28 g, SaturatedFat 16 g, Cholesterol 120 mg, Sodium 405 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
PORK AND SAUERKRAUT STEW
A good, satisfying one-pot meal. Try it with a big dollop of sour cream on top and a fresh slice of dark rye bread.
Provided by PETEIYC
Categories Soups, Stews and Chili Recipes Stews Pork
Yield 5
Number Of Ingredients 9
Steps:
- In a large stockpot, heat the oil over medium high heat. Add the pork cubes and brown. Stir in the onion and garlic; cook until onion is soft.
- Stir in potatoes, sauerkraut, caraway seeds, browning sauce and salt and pepper to taste. Reduce heat and simmer over low for 1 1/2 to 2 hours.
Nutrition Facts : Calories 608.3 calories, Carbohydrate 40.1 g, Cholesterol 108.9 mg, Fat 31.4 g, Fiber 8 g, Protein 41.4 g, SaturatedFat 9.6 g, Sodium 903.3 mg, Sugar 5.3 g
PORK CHOPS AND KRAUT
"I love sauerkraut, so this is one of my favorite dinners," notes Myra Innes of Auburn, Kansas. She browns pork chops in a skillet, simmers them with a nicely seasoned sauerkraut mixture, then stirs in sour cream for a fast finishing touch.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Sprinkle pork chops with salt and pepper. In a large skillet, brown chops on both sides in oil. Add onion and garlic. Combine the sauerkraut, broth, caraway and paprika; spoon over chops. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a thermometer reads 160°., Remove pork and keep warm. Sprinkle flour over sauerkraut; cook and stir for 2 minutes. Remove from the heat; stir in sour cream. Serve with pork.
Nutrition Facts :
HUNGARIAN PORK AND SAUERKRAUT CASSEROLE RECIPE - (4.3/5)
Provided by ROBandSEAN
Number Of Ingredients 14
Steps:
- Method Preheat oven to 350°F. Place the rice, 2 cups stock or water and a pinch of salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly and simmer for 15 minutes. Remove from heat and set off to the side, covered. Heat the oil in a sauté pan or skillet over medium flame. Add the paprika and stir to just cook through and color the oil, about 30 seconds. Add the onions and sauté until translucent, about 4 to 5 minutes. Do not brown. Add pork, sausage and the 1 1/2 cups of stock or water. Bring to a boil, reduce heat to low, cover and simmer for about 20 minutes. Add more stock or water if necessary to keep the pan from drying out. Remove from heat and season to taste with salt and pepper. Place 1/3 of the rinsed sauerkraut in the bottom of a large casserole or baking dish. Spread 1/2 of the cooked rice over the sauerkraut. Then spread 1/2 of the meat over the rice. Lay egg slices over the pork and sausages. Repeat these layers a second time, finishing with a layer of sauerkraut. Spread the sour cream over the top of the sauerkraut and lay the bacon strips neatly over the sour cream. Sprinkle the top of the dish with paprika for garnish. Place the casserole in oven and bake for 40 to 50 minutes, or until it is bubbling and browned on top. Variations Try to use a Eastern European sausage like kolbász, kielbasa or Polish sausage. If unavailable, just use a spicy Italian sausage. Some recipes substitute cooked sliced potatoes for the rice
SAUTEED PORK CHOPS WITH SAUERKRAUT
Categories Onion Sauté Christmas Quick & Easy Dinner Bacon Pork Chop Oktoberfest Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 8
Steps:
- In a heavy saucepan cook the bacon over moderate heat, stirring, until it is crisp, add the onion, and the caraway seeds, and cook the mixture, stirring, until the onion is golden. Add the sauerkraut and the apple juice and simmer the mixture, covered, for 20 minutes.
- While the sauerkraut mixture is the simmering, sprinkle both sides of the chops with salt, let the chops stand between layers of paper towel for 10 minutes, and season them with pepper. In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the chops for 5 to 6 minutes on each side, or until they are just cooked through. Stir 1 tablespoon of the dill into the sauerkraut mixture and transfer the mixture to a heated platter. Top the sauerkraut mixture with the chops and sprinkle the chops with the remaining 1 tablespoon dill.
PIONEER WOMAN PORK CHOPS AND SAUERKAUT
Steps:
- Start by preheating your oven to 350 degrees F.
- Now, you want to place the olive oil in an oven-proof skillet and heat over medium to high heat.
- Next, go ahead and add the chops to the heated pan and allow them to cook for about 5 minutes until they start to turn golden brown.
- Flip them on the other side and cook them for about 3 to 5 minutes until they become golden brown, remove them from the pan.
- At this point, add both sauerkraut and the slices of apples to the skillet and top them with the browned pork chops.
- Cover your skillet and place it in the oven and allow it to bake for 30 minutes.
- When time is up, remove the cover and continue cooking for another 15 minutes until the pork reaches an internal temperature of at least 145 degrees.
- Finally, serve your pioneer woman pork chops and sauerkaut by itself or with a side of your choice.
Nutrition Facts : Calories 234 cal
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