PORK CHOPS HUNGARIAN

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Pork Chops Hungarian image

I have been making and relishing this dish for at least 25 years, probably longer. I have no idea where I originally got it.

Provided by Toby Jermain

Categories     Pork

Time 1h10m

Yield 3 serving(s)

Number Of Ingredients 18

6 pork chops (we normally use boneless loin chops, about 1/2-3/4" thick)
garlic granules
fresh ground black pepper
lemon & herb seasoning or lemon-pepper seasoning
1 tablespoon extra virgin olive oil
2 cups thinly sliced onions (1 large or 2-3 medium)
2 -3 cloves garlic, finely minced
1 teaspoon dill seed
1 teaspoon caraway seed
2 -4 teaspoons sweet paprika, to taste
1 -2 dash cayenne pepper, to taste
1 teaspoon salt
1 cup chicken broth or 1 cup water (preferably chicken broth)
1/4 cup dry white wine or 1/4 cup water (preferably wine)
3 tablespoons flour
3 -4 tablespoons sherry wine (a delicious addition) (optional)
1 cup sour cream (can use low-fat, but non-fat just doesn't work)
rice or mashed potatoes, as accompaniment

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.

Nutrition Facts : Calories 765.8, Fat 50, SaturatedFat 20.7, Cholesterol 183.8, Sodium 1210.1, Carbohydrate 23, Fiber 2.7, Sugar 5.3, Protein 51.5

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