Pork Chops Hungarian
Dive into the rich, comforting flavors of **Pork Chops Hungarian**, a hearty dish that combines tender, golden-seared pork chops with a luscious paprika-infused sauce. This recipe highlights the smokiness of authentic Hungarian sweet paprika, balanced by tangy sour cream and savory sautéed onions, creating a creamy, flavorful sauce that perfectly complements the pork. A splash of chicken broth and a hint of tomato paste add depth, while fresh parsley adds a bright, herby finish. Ideal for a weeknight dinner or a cozy family meal, these pork chops pair beautifully with egg noodles or fluffy rice to soak up every bit of the velvety sauce. With just 15 minutes of prep and a total cook time of 40 minutes, this one-pan wonder brings the essence of Hungarian comfort food straight to your table.
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Recipe Information
Ingredients
- 4 pieces Pork chops (bone-in or boneless)
- 2 tablespoons Paprika (preferably Hungarian sweet paprika)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Flour (all-purpose)
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 large Yellow onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 cup Chicken broth
- 1 cup Sour cream
- 1 tablespoon Tomato paste
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 4 servings Optional: Egg noodles or rice (for serving)
Instructions
Season the pork chops on both sides with salt, pepper, and 1 tablespoon of paprika.
Dredge the pork chops lightly in flour, shaking off any excess.
In a large skillet, heat the butter and olive oil over medium-high heat.
Sear the pork chops for 3-4 minutes on each side until golden brown. Remove them from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the chopped onions. Sauté for 5-7 minutes until softened and translucent.
Add the minced garlic and sauté for an additional 1 minute until fragrant.
Stir in the remaining 1 tablespoon of paprika, tomato paste, and chicken broth, scraping the bottom of the skillet to deglaze it.
Return the pork chops to the skillet, spooning some of the sauce over them.
Cover and simmer on low heat for 20-25 minutes, or until the pork chops are tender and cooked through.
Turn off the heat and remove the skillet from the stovetop. Slowly stir in the sour cream until the sauce is smooth and creamy. Do not boil after adding the sour cream.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve the pork chops over cooked egg noodles or rice, spooning the sauce over the top.
Garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 18.3 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 757 mg | 33% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 7.9 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 730 mg | 16% | |
*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.
