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Hungarian Pork Chops
SUBMITTED BY:
CHRISTYJ
PHOTO BY:
LESLEYfromWI
"Yummy chops braised in a tangy sour cream sauce. Add some dark bread and it will bring out the 'bohemian' in anyone!"
RECIPE RATING:
Read Reviews
(60)
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SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 pork chops
salt and pepper to taste
1/4 cup all-purpose flour
1 cup sour cream
1/4 cup dry sherry
1/4 cup ketchup
1 teaspoon Worcestershire sauce
1/4 teaspoon paprika
1 bay leaf
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DIRECTIONS
Season pork chops with salt and pepper to taste. Dredge seasoned chops in flour. Heat oil in a large skillet and brown seasoned chops in oil (covering skillet with lid if desired). Pour off fat.
In a medium bowl combine the sour cream, sherry, ketchup, Worcestershire sauce, paprika and bay leaf. Mix together and pour mixture over chops in skillet. Cover and let simmer gently over low heat for about 1 hour, or until chops are tender and cooked through (internal temperature has reached 160 degrees F/70 degrees C).
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REVIEWS
Reviewed on Sep. 21, 2005 by
Ilovetocook
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Ilovetocook
Sep. 21, 2005
YUMMY! First of all let me say that I heeded the warnings and used less ketchup, cooked it less time, and put the sour cream in at the last 5 minutes. Also, I sauteed some onion and garlic with the pork chops, I used hot Hungarian paprika, and increased the amounts of worchestershire sauce. This was excellent! Contrary to others, this smelled great and I served it over egg noodles. I will definitely make it again! Thanks!
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6 users found this review helpful
YUMMY! First of all let me say that I heeded the warnings and used less ketchup, cooked it...
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Reviewed on Jun. 10, 2007 by
K.C.
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K.C.
Jun. 10, 2007
I thought this was very good, but I, as did others, tweaked it. I used thick bone in pork chops, because they tend not to dry out. I browned the pork chops, removed them and sauteed 1 carton of baby bella mushrooms and 1 medium onion, which I sliced thin. I then added the pork chops again. I used 1/2 cup cream, 8 oz sour cream, 1/2 good sherry (not cooking), 1/8 cup ketchup, 1/8 cup tomato paste, 1 TBS W-sauce, and 1/2 tsp hot paprika, 1/2 tsp salt. I let it simmer on low for 40 minutes and added 6 oz cooked egg noodle and let them soak up the sauce for 10 minutes. It came out really well, and my husband raved. I would have given in 5 stars, but I changed it too much!!
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4 users found this review helpful
I thought this was very good, but I, as did others, tweaked it. I used thick bone in pork...
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Reviewed on Jan. 14, 2007 by szepilona
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szepilona
Jan. 14, 2007
Nice recipe! I prefer to replace ketchup with tomato paste, and hit it with a splash of vinegar if you find you need the acidity. By the way, on the strange feedback comment about this dish not being hungarian, I am from Hungary, and I can verify that not only are tomatoes extremely common in Hungarian food, "tons of paprika" do not appear in every dish. That would, frankly, be bizarre. Tomatoes are called paradicsom -the same word as "paradise"
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4 users found this review helpful
Nice recipe! I prefer to replace ketchup with tomato paste, and hit it with a splash of...
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Reviewed on Dec. 30, 2003 by ROASTEDNUT
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ROASTEDNUT
Dec. 30, 2003
Delicious, very easy recipe. I thought it was a wonderful variation for pork. Rich and zesty...yep, that's a pretty accurate description. And nothing's better than when the house smells so delicious while it's cooking.
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3 users found this review helpful
Delicious, very easy recipe. I thought it was a wonderful variation for pork. Rich and...
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Reviewed on Sep. 25, 2003 by ARTNOW
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ARTNOW
Sep. 25, 2003
We were wondering what to do with our chops one evening and this recipe answered that for us! They were wonderfully different than what we normally would do with chops, but not too different. The tangy sauce is perfect! We used a Manzilla sherry (0) and combined with the wooster booster (Worcestershire sauce) added just the right zing. A really good balance of flavors.
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3 users found this review helpful
We were wondering what to do with our chops one evening and this recipe answered that for us!...
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Reviewed on Oct. 26, 2007 by
Janen
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Janen
Oct. 26, 2007
Made this exactly as per the recipe. Delicious - wonderful aroma and excellent taste. Froze well. Thanks for the recipe.
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2 users found this review helpful
Made this exactly as per the recipe. Delicious - wonderful aroma and excellent taste. Froze...
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Reviewed on Apr. 25, 2006 by
pam
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pam
Apr. 25, 2006
My husband who hates trying anything new thought this was great! I did pound the chops thin & doubled the sauce-will absolutely do this recipe again
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2 users found this review helpful
My husband who hates trying anything new thought this was great! I did pound the chops thin &...
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Reviewed on Jun. 15, 2008 by
KatieDee
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KatieDee
Jun. 15, 2008
Alright I read all the reviews and heeded the warnings, halved the ketchup, used more w-c, used tomato paste, simmered for about 25 minutes, tons of Hungarian Paprika (I added garlic too), etc- and added my own- I used Wondra flour to coat the chops first. When my boyfriend and I sat down to eat- we thought the sauce tasty, the chops were cooked right and juicy- the only problem was that the chops themselves only tasted like lightly seasoned pork chops! None of that tasty sauce (which was still too ketchup-y, Definitely using some crushed tomatos and tomato paste next time) had managed to seep into the chops! My solution: Marinade! In a big plastic bag, pour a nice mixture of however you're gong to concoct your tomato base, w-c sauce, and the chops. Poke the chops a bit with a fork before adding them to the bag. Leave in fridge for a few hours to overnight and cook the next day. This resulted in juicy, flavorful chops that were complimented by the sauce rather than coated by it.
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1 user found this review helpful
Alright I read all the reviews and heeded the warnings, halved the ketchup, used more w-c,...
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Reviewed on Nov. 8, 2007 by
Sally
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Sally
Nov. 8, 2007
I only gave this recipe 4 stars as I have mixed feelings about this recipe. I followed the original recipe, even though I was leary of adding the sour cream at the beginning of simmering, and it turned out well (no curdling). I served it with homemade Amish egg noodles. While my husband and I liked it and ate it all in one sitting we both agreed it was not something we would want again. I think there was some flavor that was "off" in the sauce to our tastes, but can't figure out what it was exactly. Perhaps if I had substitled some tomato paste for the ketchup and sauteed some onions and/or mushrooms as suggested by others we may have liked it better. Still it was a good recipe, easy to fix with readily available ingredients.
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1 user found this review helpful
I only gave this recipe 4 stars as I have mixed feelings about this recipe. I followed the...
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Reviewed on May 20, 2006 by LADYPETSITTER
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LADYPETSITTER
May 20, 2006
This recipe was very tasty with changes from others (less cooking time, adding onions, more worcestershire and more regular plus hot paprika, and adding the sour cream at the end). My change was to use concentrated tomato paste half and half with the ketchup. Maybe a little thyme would be good, too.
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1 user found this review helpful
This recipe was very tasty with changes from others (less cooking time, adding onions, more...
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