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 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 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 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
HUNGARIAN PORK CHOPS
An Old World comfort dish without the work, these pork chops pair nicely with whole-grain noodles and steamed brussels sprouts.
Yield Serves 4; 3 ounces pork and 3 tablespoons sauce per serving
Number Of Ingredients 11
Steps:
- In a small bowl, stir together the rub ingredients. Sprinkle on both sides of the pork. Using your fingertips, gently press the rub so it adheres to the pork.
- Lightly spray a large, heavy skillet with cooking spray. Heat over medium-high heat. Reduce the heat to medium. Cook the pork for 4 minutes. Turn over and cook for 4 to 5 minutes, or until slightly pink in the center. Transfer to a large plate. Cover to keep warm.
- Increase the heat to high. Pour in the water, scraping the skillet to dislodge any browned bits. Boil for 1 to 2 minutes, or until the liquid is reduced to 1/4 cup. Reduce the heat to low.
- When the boiling stops, whisk in the sour cream and salt. Cook for 2 to 3 minutes, or until heated through, whisking constantly. Don't let the mixture boil. Serve the sauce over the pork. Sprinkle the green onion on top.
- (Per serving)
- Calories: 196
- Total fat: 6.5g
- Saturated: 2.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 3.0g
- Cholesterol: 72mg
- Sodium: 222mg
- Carbohydrates: 7g
- Fiber: 1g
- Sugars: 3g
- Protein: 26g
- Calcium: 87mg
- Potassium: 404mg
- 1/2 other carbohydrate
- 3 lean meat
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
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