Pork Chops Hungarian

READY IN: 1hr 10mins
Recipe by Toby Jermain

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

Top Review by Michelle S.

These chops are delicious, moist and really easy to make. I made one substitution as I used dill weed instead of seed. I did use the wine and the sherry and half sweet half hot paprika. The sauce is so very flavorful served over buttered noodles. The sauce seemed very thick to me so I did thin it with a little water, but other than that it was perfect, every bit devoured by the family. Thanks for sharing Toby!

Ingredients Nutrition


  1. Season pork chops to taste with granulated garlic, pepper, and lemon-herb or lemon-pepper.
  2. In a medium saucepan or Dutch oven, brown chops well over medium-high heat in olive oil.
  3. Add onions, fresh garlic, seasonings and chicken broth.
  4. Reduce heat, cover tightly, and simmer for about 1 hour.
  5. Remove pork chops from pan, and keep warm.
  6. Whisk flour with wine until smooth, and stir into pan liquid.
  7. Cook, stirring constantly, until thickened.
  8. Add sherry, and continue to simmer for 5 minutes.
  9. Slowly stir in sour cream until well combined, return pork chops to pan, and heat gently for about 10 minutes.
  10. DO NOT BOIL!
  11. Serve with buttered noodles, rice or mashed potatoes.
  12. Serves 3, but the recipe can easily be doubled or tripled for a larger crowd.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a