Best Pork Chops Hungarian For 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).

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.

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.

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

PORKOLT (HUNGARIAN STEW) MADE WITH PORK

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat until evenly browned, about 10 minutes. Drain, and reserve the drippings. Add the onions to the bacon and cook together until the onion is translucent. Remove skillet from heat and stir the paprika, garlic powder, and pepper into the bacon mixture. Transfer the mixture into a large stockpot.
• Heat a small amount of the reserved bacon drippings in the skillet again over medium-high heat. Cook the pork chops in batches in the hot drippings until evenly browned on both sides. Use additional bacon drippings for each batch as needed. Remove the pork chops to a cutting board and blot excess fat off the surface of the chops with a paper towel; cut into bite-sized cubes and stir into the bacon mixture.
• Heat a small amount of the bacon drippings in the skillet; cook and stir the bell pepper in the hot drippings until softened and fragrant; drain on a plate lined with paper towels. Stir the cooked pepper into the bacon mixture.
• Pour the tomatoes with liquid and beef broth into a stockpot and place the pot over medium-high heat. Bring to a simmer and reduce heat to medium-low. Cook until the stew begins to thicken, stirring occasionally, about 90 minutes. Stir the sour cream into the stew just before serving.
• Bring a pot with lightly-salted water and bring to a rolling boil; add the egg noodles to the water and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Ladle the stew over the drained noodles to serve.

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.