Hungarian pork chops

11-14-2008, 12:22 PM

Hungarian pork chops
makes 4 servings

4 loin pork chops (boneless)
2 tbsp vegtable oil
salt to taste
pepper to taste
1 med onion chopped
1 med red pepper slivered
2 med green peppers slivered
1 ½ tsp paprika
1 ½ tbsp all purpose flour
1 ½ cups chicken broth
½ cup sour cream

in heavy skillet place pork chops in heated oil and sprinkle with salt and pepper. Saute both sides until browned. Remove from pan and set aside
add onion to pan, saute onion until lightly brown. Add red and green pepper and continue to saute for 3 minutes longer.
Stir in paprika and flour, mixing well. Pour in broth and bring to a boil.
Add browned pork chops and lower heat.
Cover and simmer for 40 minutes or until chops are tender. Arrange chops on a pre heated serving platter and add the sour cream to sauce. Heat through but do not boil. Pour sauce over chops and serve.

11-14-2008, 12:26 PM

Damn Ron, this sounds real good.

11-14-2008, 12:31 PM

Quote:

Originally Posted by Darrell

Damn Ron, this sounds real good.

This and when I make German Knocks and Chops are my more favored way to make pork chops

11-14-2008, 12:34 PM

Knocks?

Sausage?

11-14-2008, 12:34 PM

Quote:

Originally Posted by Darrell

Knocks?

Sausage?

Yeah, I'll show you.

mosesbotbol · 11-14-2008, 12:39 PM

40 minutes sounds like a long time to cook pork chops; must be a very low simmer or some thick chops!

I love paprika, but usually use Spanish not Hungarian. Will give it a whirl.

Thanks for the recipe.

11-14-2008, 12:43 PM

Quote:

Originally Posted by mosesbotbol

40 minutes sounds like a long time to cook pork chops; must be a very low simmer or some thick chops!

I love paprika, but usually use Spanish not Hungarian. Will give it a whirl.

Thanks for the recipe.

Both, I like to use thick cut Chops and a low simmer will make them very tender

Neuromancer · 11-14-2008, 10:51 PM

Yeah, Ron, but if you want a tip on this from a real Hungarian, the paprika has to be the hot kind of Hungarian paprika for this to be a real Hungarian dish...

mosesbotbol · 11-17-2008, 06:58 AM

I made it last night and it was quite nice. Next time, I would use less broth and more flour. I added some garlic to it as well.

I did not have Hungarian paprika so I mixed 1/3 hot and 2/3 sweet-smoked Spanish paprika.

Instead of using all the gravy on top of pork (which it makes a lot of), I stirred in egg noodles and let them absorb some of the gravy. Worked out well.

mosesbotbol · 11-17-2008, 06:59 AM

Quote:

Originally Posted by Ron1YY

Both, I like to use thick cut Chops and a low simmer will make them very tender

I used thick chops and 40 minutes was acurate. Used a large dutch oven Cruset.

11-17-2008, 07:14 AM

Quote:

Originally Posted by mosesbotbol

I made it last night and it was quite nice. Next time, I would use less broth and more flour. I added some garlic to it as well.

I did not have Hungarian paprika so I mixed 1/3 hot and 2/3 sweet-smoked Spanish paprika.

Instead of using all the gravy on top of pork (which it makes a lot of), I stirred in egg noodles and let them absorb some of the gravy. Worked out well.

Quote:

Originally Posted by mosesbotbol

I used thick chops and 40 minutes was acurate. Used a large dutch oven Cruset.

This put a HUGE smile on my face!!!!!! That is what it's all about!!!! Sharing, and a nice full stomach!!!!!!

11-18-2008, 07:12 AM

I will be trying this tonight !

mosesbotbol · 11-21-2008, 06:39 AM

I made it again last night as I wanted to "master" this recipe. I have it down now and made a few changes to the recipe:

Used double cut bone-in pork chops
Added sliced mushrooms when adding the peppers
Used more flour, and touch less broth
Added egg noodles to liquid after the sour cream (used "low fat" sour cream)
1/2 clove of garlic per pork chop
1/4 tsp tumeric stirred in the oil before browning the pork chops

11-21-2008, 08:36 AM

Quote:

Originally Posted by mosesbotbol

I made it again last night as I wanted to "master" this recipe. I have it down now and made a few changes to the recipe:

Used double cut bone-in pork chops
Added sliced mushrooms when adding the peppers
Used more flour, and touch less broth
Added egg noodles to liquid after the sour cream (used "low fat" sour cream)
1/2 clove of garlic per pork chop
1/4 tsp tumeric stirred in the oil before browning the pork chops

Very nice!!!!! My mindset goes like this, If you like a recipe, Tweak it to your own tastes and make it your own!!!!!

I will try it with a bone in. I've found when using bone in, it usually adds depth to the flavors

11-14-2008, 12:22 PM	#1
Ron1YY Guest Posts: n/a	Hungarian pork chops Hungarian pork chops makes 4 servings 4 loin pork chops (boneless) 2 tbsp vegtable oil salt to taste pepper to taste 1 med onion chopped 1 med red pepper slivered 2 med green peppers slivered 1 ½ tsp paprika 1 ½ tbsp all purpose flour 1 ½ cups chicken broth ½ cup sour cream in heavy skillet place pork chops in heated oil and sprinkle with salt and pepper. Saute both sides until browned. Remove from pan and set aside add onion to pan, saute onion until lightly brown. Add red and green pepper and continue to saute for 3 minutes longer. Stir in paprika and flour, mixing well. Pour in broth and bring to a boil. Add browned pork chops and lower heat. Cover and simmer for 40 minutes or until chops are tender. Arrange chops on a pre heated serving platter and add the sour cream to sauce. Heat through but do not boil. Pour sauce over chops and serve.

11-14-2008, 12:26 PM	#2
Darrell Guest Posts: n/a	Re: Hungarian pork chops Damn Ron, this sounds real good.

11-14-2008, 12:34 PM	#4
Darrell Guest Posts: n/a	Re: Hungarian pork chops Knocks? Sausage?

11-14-2008, 12:39 PM	#6
mosesbotbol That's a Corgi Join Date: Oct 2008 First Name: Moses Location: Boston Posts: 6,171 Trading: (6)	Re: Hungarian pork chops 40 minutes sounds like a long time to cook pork chops; must be a very low simmer or some thick chops! I love paprika, but usually use Spanish not Hungarian. Will give it a whirl. Thanks for the recipe. __________________ Port Wine & Claret \| British Cars \| Welsh Corgi's

11-14-2008, 10:51 PM	#8
Neuromancer Will work for Boli GM's Join Date: Oct 2008 First Name: Marc Location: Lost in translation...near Newnan, GA Posts: 1,417 Trading: (23)	Re: Hungarian pork chops Yeah, Ron, but if you want a tip on this from a real Hungarian, the paprika has to be the hot kind of Hungarian paprika for this to be a real Hungarian dish... __________________ "...pipe smoking is properly an intellectual exercise." ~ Christopher Morley, 1916

11-17-2008, 06:58 AM	#9
mosesbotbol That's a Corgi Join Date: Oct 2008 First Name: Moses Location: Boston Posts: 6,171 Trading: (6)	Re: Hungarian pork chops I made it last night and it was quite nice. Next time, I would use less broth and more flour. I added some garlic to it as well. I did not have Hungarian paprika so I mixed 1/3 hot and 2/3 sweet-smoked Spanish paprika. Instead of using all the gravy on top of pork (which it makes a lot of), I stirred in egg noodles and let them absorb some of the gravy. Worked out well. __________________ Port Wine & Claret \| British Cars \| Welsh Corgi's

11-18-2008, 07:12 AM	#12
Gone Dave Guest Posts: n/a	Re: Hungarian pork chops I will be trying this tonight !

11-21-2008, 06:39 AM	#13
mosesbotbol That's a Corgi Join Date: Oct 2008 First Name: Moses Location: Boston Posts: 6,171 Trading: (6)	Re: Hungarian pork chops I made it again last night as I wanted to "master" this recipe. I have it down now and made a few changes to the recipe: Used double cut bone-in pork chops Added sliced mushrooms when adding the peppers Used more flour, and touch less broth Added egg noodles to liquid after the sour cream (used "low fat" sour cream) 1/2 clove of garlic per pork chop 1/4 tsp tumeric stirred in the oil before browning the pork chops __________________ Port Wine & Claret \| British Cars \| Welsh Corgi's