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00Ingredients
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1 tablespoon mild Hungarian paprika
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1 tablespoon medium-hot Hungarian paprika
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4 pork chops (about 1/2-inch thick), trimmed of all fat
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2 tablespoons butter
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2 tablespoons vegetable oil
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2 medium onions, thinly sliced crosswise and separated into rings
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4 to 6 large garlic cloves, finely chopped
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3/4 cup medium-sweet to sweet Hungarian white wine
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2 tablespoons Hungarian apricot brandy (barackpálinka) or other brandy
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2 tablespoons pure sour cream (containing no additives)
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Garnish: Strips of pickled mild red peppers
Instructions
Mix the paprikas together in a shallow bowl, spreading the powder evenly across the bottom of the bowl. Rinse the pork chops under cold water, then dredge both sides of each wet pork chop in the paprika, making sure the entire surface of both sides is covered with paprika.
Heat the butter and oil together over medium-high heat in a large skillet. Add the onions and sauté until they are soft.
Add the garlic and cook for an additional 2 minutes, stirring constantly. Push the onions and garlic to the side of the pan and add the pork chops in one layer. Brown the pork chops on both sides, about 4 minutes on each side. Add more cooking oil if necessary.
Stir in the wine and brandy. Bring the mixture to a boil over high heat, reduce the heat to low, cover the skillet, and simmer the pork chops a minimum of 10 minutes on each side, depending on their thickness.
Remove the pork chops to a serving platter and keep them warm. Stir together the onions, garlic, and juices left in the pan. Increase the heat and cook, stirring constantly, until the mixture is the consistency of a thick soup. Reduce the heat and add the sour cream, mixing well. Pour this sauce over the pork chops and garnish with the pickled pepper strips.
Serve hot, accompanied by egg noodles or boiled potatoes and a medium-dry Hungarian white wine.
| Servings |
| 4 |
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My husband is an excellent cook of Hungarian foods. Following is his personal recipe for Paprika Pork Chops, a classic dish from Central Europe.
Ingredients
InstructionsMix the paprikas together in a shallow bowl, spreading the powder evenly across the bottom of the bowl. Rinse the pork chops under cold water, then dredge both sides of each wet pork chop in the paprika, making sure the entire surface of both sides is covered with paprika. Heat the butter and oil together over medium-high heat in a large skillet. Add the onions and sauté until they are soft. Add the garlic and cook for an additional 2 minutes, stirring constantly. Push the onions and garlic to the side of the pan and add the pork chops in one layer. Brown the pork chops on both sides, about 4 minutes on each side. Add more cooking oil if necessary. Stir in the wine and brandy. Bring the mixture to a boil over high heat, reduce the heat to low, cover the skillet, and simmer the pork chops a minimum of 10 minutes on each side, depending on their thickness. Remove the pork chops to a serving platter and keep them warm. Stir together the onions, garlic, and juices left in the pan. Increase the heat and cook, stirring constantly, until the mixture is the consistency of a thick soup. Reduce the heat and add the sour cream, mixing well. Pour this sauce over the pork chops and garnish with the pickled pepper strips. Serve hot, accompanied by egg noodles or boiled potatoes and a medium-dry Hungarian white wine.
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