Pork Chops Hongroise
photo by Seasoned Cook
- Ready In:
- 1hr 15mins
4 pork chops
- 4 -5 pork loin chops
- 3 tablespoons butter
- 1 garlic clove, minced
- 1 bay leaf
- 1 cup sour cream
- 1 tablespoon paprika
- 1⁄2 cup onion, chopped
- 3⁄4 cup chicken broth or 3/4 cup white wine
- 1 pinch thyme
- salt & pepper
- 1. Sprinkle chops with salt & pepper. Saute in butter until browned on both sides. Add onion and garlic and cook until almost tender.
- 2. Sprinkle chops with thyme, add bay leaf and broth/wine. Cover and simmer about 30 minutes (depending on how thick the chops are). When chops are done, remove and keep warm.
- 3. Increase heat; reduce liquid in skillet by half. Remove bay leaf. Reduce heat and stirring constanly add paprika and sour cream. DO NOT let boil or it may curdle. Pour sauce over chops and serve.
Questions & Replies
Got a question? Share it with the community!
These chops were tender and tasty!! I followed the clear and easy steps in the recipe but used 1/4 c whipping cream mixed with the sour cream. That makes a fool-proof curdle-free gravy. Served with Recipe #385298 and Recipe #77943 fior a very satisfying meal. Thanks for posting KimmieCat. Made for PAC Spring 2010.
Very Good! The sauce (gravy) is wonderful and tasty! Next time I think I will need to simmer the chops a little longer for tenderness. The onions really add flavor to this recipe. I used only 1/2 cup of the sour cream so as not to dilute the flavor of the other juices. Enjoyed these wonderful chops for dinner last night. Sprinkle some paprika on top. Prepared as a participant in the French Country Spice of the Month (Paprika) for March 2010.
Hi Kim,<br/><br/>I am the author of this recipe and Sarah's mom. I'm so glad you are enjoying this recipe which I've been making for probably 30+ years. I've served this with rice pilaf (for that yummy sauce) and a steamed vegie. I agree with your recommendation of a good bread for "sopping" up the gravy goodies. Good Eating!!!!
A very good dish which is a nice alternative to fixing pork chops my traditional way. I really liked the flavor not only of the meat but the sauce as well. I used both a little Smoked paprika and a tiny amount of the hot Hungarian Paprika. Gave it a small amount of heat without overpowering the recipe. Thanks Kimmie...it was easy too. MADE FOR SPRING PAC 2010 http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0
see 1 more reviews
RECIPE SUBMITTED BY
<p>Update, February 2013: My husband and I finally bought my first house!? I have been having fun cooking and baking in my new kitchen.? The funny thing is, that I am already planning on remodeling and designing my dream kitchen and find myself making my list of dream features as I make my food.com recipes.</p> 8787359"