Reviewed: Jun. 6, 2009

This is a delicious way to prepare chops.I used the advise of others and use half the ketchup. I also made a few other alterations. I add 1/4 cup more sour cream,a few more dashes of worcestershire, 1 Tbls of paprika,1 tsp of minced garlic and 1/4 tsp of onion powder,also I garnished with fresh chives. This recipe is a winner in our home. It was requested again already. I will try this recipe with chicken thighs next time!!

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melissa.507

Cooking Level: Expert

Living In: Kilkenny, Minnesota, USA

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Reviewed: Mar. 11, 2009

We did not like the flavors in this. Maybe because I used cooking sherry instead of dry sherry.

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A cook in Houston

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jan. 25, 2009

This turned out great! It was a hit at my house. Doubled up the paprika because i used sweet paprika...also mixed ketchup with fresh tomatoe sauce. I used fresh cream instead of sour cream which is difficult to find in Mexico. All in all it was a grand hit. I served them over spaetzle (german noodles).

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Acapulco Tanja

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Acapulco, Guerrero, Mexico

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Reviewed: Jan. 1, 2009

Good, the family liked it, but I was a little annoyed that the breading didn't stick well after the simmering of the sauce. I also did not cook for an hour, in fact my sauce started to dry out/thicken too much so I add some extra water. I will probably make it again, but maybe not with the breading as it seemed to be a waste of time.

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MamaMia72

Cooking Level: Intermediate

Living In: Milwaukie, Oregon, USA

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Reviewed: Dec. 22, 2008

The pork chops came out tender. My husband *loved* the sauce and poured it over his potatoes.

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generationx

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jul. 26, 2008

This was the most tender pork I've had in a long time. Didn't care much for the sauce though. Used tomato paste instead of ketchup and it gave the sauce a strong tomato taste. I also added the sour cream when the recipe called for it instead of waiting until the end, and it kind of curdled. I think I may make this again sometime with some changes.

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irish carfi

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 21, 2008

My kitchen was somewhat unequipped for this recipe, but I went ahead and made it with a lot of substitutions. Bear that in mind when reading my suggestions, because they may be the result of my swapping ingredients. More paprika would definitely be good, and I also ended up making extra sauce and still having it cook down a little too much. I'd keep an eye on the sauce as you simmer. Onions and mushrooms are a great addition, as other reviewers have said. I will definitely put in a lot more onions next time. Cooking them a bit, then simmering them in the sauce gives them a great flavor and adds a lot to the pork. All in all, a very good recipe that I think will be great as I tinker around with it some more.

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jisack

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Reviewed: Jul. 21, 2008

I am not a huge fan of pork chops-mostly because I tend to dry them out when cooking, but not with this recipe. We really enjoyed them served over whole wheat egg noodles. Thanks for sharing.

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tiffscookin

Cooking Level: Intermediate

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Reviewed: 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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KatieDee

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Mar. 2, 2008

I followed Ilovetocook's advise and made those changes, except I didn't use the hot paprika and I substituted Marsala for the sherry. I liked this recipe and would gladly make it again.

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playitagainsam

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Reviewed: Jan. 4, 2008

I didn't have Sherry, so I used cooking wine. I used les ketchup like others suggested. The taste was great, but the presentation was pretty bad. All the breading came off the chops. It still tasted great. If I make this again I won't bread the chops!

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asl40

Cooking Level: Expert

Home Town: Ligonier, Pennsylvania, USA

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Reviewed: Nov. 9, 2007

I made this tonight for my husband whose normally does not like cream sauces. Even though it does not look good, the dish was delicious and will make it again. lookingtobeslim

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cookingmad

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Reviewed: 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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Sally

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Owensboro, Kentucky, USA

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Reviewed: Oct. 29, 2007

I do something very similar to this but I do water, ketchup, brown sugar, worcesteshire sauce and beef boullion. Then I add the sour cream and a ton of minced onion. It is so good!

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PSOCONNOR

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Reviewed: 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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Janen

Cooking Level: Expert

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Reviewed: Aug. 10, 2007

Absolutely Delicious! I was out of Sherry and used 1/4 water seasoned with 2t chicken base & 1t mushroom base, garlic and a dash of red pepper flakes. It was the best pork chops we've ever had!

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Kosa

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Reviewed: Jun. 16, 2007

I make this recipe regularly, the family loves it. I follow the recipe as it is, but cut the simmer time down to a half hour, an hour is just too long. I serve with egg noodles and seasoned green beans.

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KMSWEB

Cooking Level: Intermediate

Home Town: Utica, Michigan, USA

Living In: Dahlonega, Georgia, USA

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Reviewed: 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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K.C.

Cooking Level: Expert

Home Town: Willis, Texas, USA

Living In: Conroe, Texas, USA

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Reviewed: 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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szepilona

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Reviewed: Nov. 8, 2006

I made this dish exactly by the recipe and was very disappointed with the results. When I tasted the gravy about halfway through cooking, it was too sour... perhaps too much sherry, along with the vinegar in the ketchup. So I added about 1/2 cup more of sour cream, but that didn't improve the taste. It was rather bland and still sour. I added a little rosemary because I thought it needed some kind of herb other than the bay leaf, as well as salt and pepper, a pinch of garlic and a little more paprika. Still not very good. I strongly urge others not to waste good pork chops on this recipe!

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Leah W.

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Hungarian Pork Chops

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