Classic Hungarian Pork Chops
Description:
A cherished family favorite for over 25 years, this Hungarian Pork Chops recipe is an embodiment of hearty, comforting flavors. Though the origins are lost to time, this dish has been a constant delight, and its rich, savory sauce paired with tender pork chops has been a crowd-pleaser at countless meals. Perfect for a satisfying dinner, this recipe is simple yet indulgent, ideal for sharing with loved ones.
Category: Pork
Keywords: Onions, Vegetable, Meat, Stove Top, < 4 Hours
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 3
Ingredients:
- Garlic Granules: 1 teaspoon
- Fresh Ground Black Pepper: 1 teaspoon
- Lemon-Pepper Seasoning: 1 teaspoon
- Extra Virgin Olive Oil: 2 tablespoons
- Onions: 2 medium, finely chopped
- Garlic: 2 cloves, minced
- Caraway Seed: 1 teaspoon
- Sweet Paprika: 1 tablespoon
- Cayenne Pepper: 1/4 teaspoon (adjust to taste)
- Salt: 1 teaspoon
- Chicken Broth: 1 cup
- Water: 1/2 cup
- Dry White Wine: 1/2 cup
- Flour: 3 tablespoons
- Sherry Wine: 1/4 cup
- Sour Cream: 1 cup
- Rice or Mashed Potatoes: For serving (quantity as desired)
Instructions:
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Season the Pork Chops: Begin by seasoning your pork chops generously with garlic granules, fresh ground black pepper, and lemon-pepper seasoning. Ensure that the seasoning is evenly distributed for a robust flavor profile.
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Brown the Pork Chops: Heat the extra virgin olive oil in a medium saucepan or Dutch oven over medium-high heat. Once the oil is shimmering, add the pork chops. Cook them until they are well-browned on both sides, about 3-4 minutes per side. This step is crucial as it locks in the flavors and gives the chops a delicious crust.
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Add Aromatics and Broth: Once the pork chops are browned, remove them from the pan and set them aside. In the same pan, add the finely chopped onions and minced garlic. Sauté them until the onions are translucent and beginning to caramelize, about 5 minutes. Stir in the caraway seeds, sweet paprika, cayenne pepper, and salt. These spices will infuse the dish with that signature Hungarian flavor.
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Simmer the Chops: Return the browned pork chops to the pan. Pour in the chicken broth and water, making sure the chops are well-covered. Reduce the heat to low, cover the pan tightly, and let the chops simmer gently for about 1 hour. This slow cooking process will ensure the pork becomes tender and the flavors meld beautifully.
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Prepare the Sauce: After an hour, carefully remove the pork chops from the pan and keep them warm. In a small bowl, whisk together the flour and dry white wine until smooth. Stir this mixture into the pan liquid, which will help thicken the sauce. Cook over medium heat, stirring constantly, until the sauce reaches your desired consistency.
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Finish the Sauce: Add the sherry wine to the sauce, and continue to simmer for an additional 5 minutes. Gently stir in the sour cream until well combined. It is important to heat this mixture gently and avoid boiling to prevent curdling.
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Reheat the Pork Chops: Return the pork chops to the pan, spooning some of the sauce over them. Let the chops heat through for about 10 minutes. Be sure not to boil the sauce as this can affect the texture.
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Serve: Serve the Hungarian Pork Chops with your choice of buttered noodles, rice, or mashed potatoes. The creamy, flavorful sauce pairs perfectly with these sides, making every bite a delightful experience.
Notes:
- This recipe serves 3, but it can easily be doubled or tripled if you’re cooking for a larger group.
- Adjust the level of cayenne pepper according to your preference for spiciness.
Enjoy this heartwarming dish that’s been a beloved staple for decades. Whether you’re cooking for a family dinner or a special occasion, these Hungarian Pork Chops are sure to impress with their rich flavors and comforting essence. 🍽️👨👩👧👦
