Hungarian Style Pork Chops And Potatoes Recipes

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.

HUNGARIAN-STYLE PORK CHOPS AND POTATOES

Steps:

• Sprinkle both sides of chops lightly with salt and pepper. Heat large heavy skillet; add chops and brown quickly on both side. Remove and set aside. Add butter to drippings and sauté onion untile tender, stirring occasionally. Stir in 1 cup broth, the paprika and ¼ teaspoon salt. Add potatoes. Bring to boil, cover and cook over moderate heat about 10 minutes, shaking pan occasionally. Add chops. Cook 10 to 15 minutes longer or until potatoes and chops are tender, turning occasionally and adding remaining ½ cup broth if too dry. Remove potatoes and chops to heated platter. Stir sour cream into pan juices. Heat through but do not boil. Pour over potatoes and chops. Season with salt and pepper to taste. If desired, sprinkle with minced parsley.

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 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 SAUERKRAUT & PORK

Steps:

• Brown the meat and onion (in lard or oil if needed) in a pot with lid.
• Add the paprika to the meat and onion mix, stir to mix in (do not burn).
• Put in the drained sauerkraut, crushed tomatos, bay leaves water and sugar.
• Stir to mix it up and then cover the pot.
• Cook slowly for about one hour, or until meat is tender.
• Add the sour cream and stir.
• Add salt & Pepper to taste.
• Serve in soup plates, with good crusty bread.