Hungarian Paprika Pork Chops Recipes

EASY HUNGARIAN PORK PAPRIKA

Steps:

• Combine first 4 ingredients, toss with meat.
• In skillet, brown meat in hot oil.
• Stir in tomatoes, undrained.
• Cook, uncovered, over medium heat or til meat is tender, stirring frequently.
• Remove pan from heat.
• Remove 1/2 cup sauce mixture from pan, and combine with sour cream. Then return mixture to skillet, blend well.
• Heat through over LOW HEAT. DO NOT BOIL! Or mixture will curdle.
• Serve over hot cooked noodles.

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).

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.

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.

HUNGARIAN PORK CHOPS

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

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).