Best 6 Points Plus Hungarian Style Pork Chops With Baby Spinach Recipes

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).

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 TREASURE (SZEKELY GULYAS)

Steps:

• Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to a 4- or 5-qt. slow cooker. In the same skillet, melt butter over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic and paprika; cook 1 minute longer. Pour over meat. Add , sauerkraut and water., Cook, covered, on low until pork is tender, 3-4 hours. Stir in sour cream; sprinkle with poppy seeds. Serve with noodles.

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:

• 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).

6 POINTS PLUS - PORK CHOPS WITH CREMINI MUSHROOMS

Steps:

• Sprinkle the pork chops with salt and pepper.
• Spray large nonstick skillet with spray and place over medium-high heat.
• Add pork and cook until browned, about 2 min on each side.
• Combine soup, water, carrots, mushrooms, worcestershire sauce, oregano, and thyme in a 5-6 quart slow cooker. Mix well.
• Place pork chops on top of the vegetables mixture.
• Cook, covered, until fork tender (3-4 hrs on high or 6-8 hrs on low).
• 6 Points plus yields 1 pork chop and 1/2 cup vegetables. 5 Points on previous points program.

PORK CHOPS ALLA FIORENTINA

Steps:

• Remove the pork chops from the refrigerator 30 minutes before cooking.
• Heat a large skillet over medium-high heat. Dry the pork chops well on both sides using paper towels and season evenly with 1 teaspoon salt.
• Add the oil to the pan and heat an additional 30 seconds. Add the pork chops to the pan and cook, undisturbed, until deep golden brown and beginning to look cooked around the edges, about 5 minutes. Flip the chops, lower the heat to medium and cook, searing the edges as well, until golden brown and the center reaches 140 to 145 degrees F, about 5 minutes. Remove to a plate to rest and carry-over cook.
• Return the pan to medium heat and add the butter, shallots and garlic. Cook until fragrant and soft, about 1 minute. Add the spinach to the pan along with the remaining 1/2 teaspoon salt and cook, stirring often until wilted. Stir in the mascarpone, lemon juice and 2 tablespoons water and bring to a simmer. Stir in any juices from the pork that have accumulated on the plate and cook for 2 minutes longer. Spoon the sauce over the pork chops and serve.

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.