Pork Chops Debreczyns Style Hungarian Pork Chops Recipes

PORK CHOPS DEBRECZYN'S STYLE (HUNGARIAN PORK CHOPS)

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.

PORK CHOPS HUNGARIAN

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.

6 POINTS PLUS - HUNGARIAN STYLE PORK CHOPS WITH BABY SPINACH

Steps:

• Place the pork chops between 2 sheets of wax paper. Pound to 1/4-inch thickness using the smooth side of a meat mallet.
• Season chops with salt & pepper.
• Spray large nonstick skillet with nonstick spray, and set over medium-high heat.
• Add chops and cook until browned, about 2 min on each side.
• Transfer to plate and keep warm.
• Add broth to skillet, scraping up any browned bits from the bottom of the pan.
• Stir in onion powder and spinach.
• Reduce heat and simmer, covered, about 1 minute.
• Stir in cream and paprika; cook until heated through, about 30 seconds (do not let boil).
• Slip the pork chops and any accumlutated juices into the sauce, stirring well until blended.
• 6 Points plus yields 1 chop and 1/3 cup sauce with spinach. Yields 4 points on old WW points plan.

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 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).

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