Pork Chops Hungarian
"I have been making and relishing this dish for at least 25 years, probably longer. I have no idea where I originally got it."
- Ready In:
- 1hr 10mins
- Ingredients:
- 18
- Serves:
-
3
ingredients
- 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
directions
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
