Hungarian Pork Chops
Indulge in the rich, comforting flavors of Hungarian Pork Chops, a dish brimming with warmth and tradition. This recipe transforms tender, bone-in pork chops into a show-stopping meal, seared to golden perfection before simmering in a luscious paprika-infused sauce. Sweet Hungarian paprika, sautéed onions, bell peppers, and creamy sour cream create a velvety base that’s both hearty and flavorful. The dish is simmered gently to ensure the pork chops remain juicy while soaking up the vibrant flavors of the sauce. Perfect for weeknight dinners or special occasions, this one-pan meal pairs beautifully with mashed potatoes, rice, or rustic bread to soak up every drop of the savory, paprika-forward sauce. Garnished with fresh parsley for a burst of freshness, Hungarian Pork Chops will bring the essence of Central European comfort food straight to your table.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons paprika (preferably Hungarian sweet)
- 3 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion (finely chopped)
- 2 pieces garlic cloves (minced)
- 1 medium bell pepper (sliced into strips)
- 1 cup diced tomatoes (canned or fresh)
- 1 cup chicken broth
- 0.5 cup sour cream
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Season both sides of the pork chops with salt and pepper, then dust lightly with 1 tablespoon of paprika and the flour.
Heat the vegetable oil and butter in a large skillet over medium-high heat. Once the butter has melted, add the pork chops and sear for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the finely chopped onion. Sauté for 5-7 minutes until softened and translucent.
Add the minced garlic and sliced bell pepper to the skillet. Cook for another 2-3 minutes until fragrant.
Stir in the remaining 1 tablespoon of paprika and cook for 30 seconds to release the flavors.
Add the diced tomatoes and chicken broth, scraping the bottom of the skillet to release any browned bits. Bring the mixture to a simmer.
Return the pork chops to the skillet, nestling them into the sauce. Cover the skillet with a lid and simmer over low heat for 25-30 minutes, occasionally spooning sauce over the pork chops.
Remove the pork chops and keep them warm. Stir the sour cream into the sauce until fully incorporated. Cook for 2 more minutes to heat through, but do not let the sauce boil.
Serve the pork chops topped with the creamy paprika sauce, and garnish with fresh parsley. Pair with mashed potatoes, rice, or rustic bread for a complete meal.
Nutrition Facts
Calories |
2778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.3 g | 241% | |
| Saturated Fat | 73.4 g | 367% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 664 mg | 221% | |
| Sodium | 3505 mg | 152% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 27.0 g | ||
| Protein | 208.5 g | 417% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 371 mg | 29% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3987 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
