Reviewed: Sep. 27, 2006

I used half tomato sauce and half ketchup, tripled the worcestershire and paprika, no problem browning the chops dipped just in the flour, also no problem here adding the sour cream along with the other ingredients. I think the trick is to make sure the heat is on low. The pork chops turned out very tender and flavorful, we served over egg noodles. Also browned some onion and garlic along with the chops, seemed to help enhance the other flavors.

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Sharon C.

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Living In: Daytona Beach, Florida, USA

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Reviewed: Jul. 12, 2006

After reading the reviews, I used half tomato paste / half ketchup in the sauce. The flavour of the ketchup was still quite overpowering. However I served the sauce with pork sausages instead of chops and it worked really well.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: 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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LADYPETSITTER

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Reviewed: 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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pam

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Westerville, Ohio, USA

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Reviewed: Apr. 20, 2006

This was a good way to have pork chops. I did follow others and made a few changes. I seasoned the porkchops, dredged in flour, then dipped in egg, and repeated with the flour before browning. I also simmered the porkchops for only 30mins. Aside from that there where no other changes. It is a dish worth trying and very simple. I will make again adding sauteed onion and garlic as suggested.

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Salsamm7

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Hubert, North Carolina, USA

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Reviewed: Apr. 6, 2006

We like this and I make it occasionally. I like the fact it uses things I have usually have on hand. One thing I do differently is first I saute some sliced onions, removing them before I brown the pork chops. Then return them with the sauce. I also add some garlic along with the sauce.

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PDUNIT

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Reviewed: Feb. 28, 2006

I really enjoyed this recipe. I didn't have any bay leaf, so I added a bit of dill because I thought it needed an herb. I also added more paprika than the recipe called for. I had 2" thick boneless pork chops so I needed to turn them during the cooking time so the sauce would coat them. I also used the leftover sauce to put on my egg noodles. Very tasty!

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Susannah H.

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Torrance, California, USA

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Reviewed: Feb. 8, 2006

I used less ketchup, white wine, and much more paprika and the taste of this dish was excellent, however the appearance was not as good. I think it might be a good idea to put the chops into some egg yolk before dipping into flour because as soon as I cooked it, the breading came off in clean chunks, so the end result looked like meat with chunky orangy stuff (and you can use your imagination to picture what that looks like on a plate). Good taste, horrible presentation.

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Tiana

Cooking Level: Intermediate

Home Town: Lexington, Missouri, USA

Living In: Warrensburg, Missouri, USA

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Reviewed: Jan. 20, 2006

Delicious. I cut back a bit on the ketchup, used dry vermouth instead of sherry, heavy cream instead of sour cream (started cooking without looking carefully at what I had in the store cupboard), cooked it for about 30 minutes and it was great. My husband said it was probably the best pork chop recipe he has eaten in ages

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AnneS

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Reviewed: Jan. 7, 2006

This was ok I guess... don't think I will make again. Tasted like ketchup with pork chops

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SMILEJENNA

Cooking Level: Expert

Home Town: Alameda, California, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Nov. 22, 2005

I thought this recipe was a nice change from the way I normally fix pork chops. The smell was fabulous and as it cooked, I had a glass of sherry. I served it over wide noodles with a green salad on the side. Thanks Christine!

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PIDGE

Cooking Level: Expert

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Reviewed: Nov. 10, 2005

This is Hungarian only if you have no idea about Hungarian cooking... anything Hungarian would have tons and tons of paprika, and probably nothing tomato based. However this was tasty enough, if a bit too sweet with the ketchup.

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ADRI122

Cooking Level: Expert

Living In: Granada Hills, California, USA

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Reviewed: 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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Ilovetocook

Cooking Level: Intermediate

Home Town: Ponchatoula, Louisiana, USA

Living In: Rustburg, Virginia, USA

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Reviewed: Aug. 18, 2005

I agree that the cooking time is way too long. I browned the pork chops with some onion which was good and only cooked it covered about 30 minutes. And, even though I cooked this on very low heat, the sour cream sauce looked like it was separating. I wasn't that crazy about the taste so I don't think I would make this again, but if I did, I would put the sour cream in right before serving.

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Lisa M

Cooking Level: Expert

Living In: Cleveland, Ohio, USA

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Reviewed: Aug. 15, 2005

Liked this a lot but I think the cook time is way too long. I cooked for about 35-40 minutes and it was still too long. I followed the directions but added 1 tsp of hot hungarian paprika along with 1/4 tsp. sweet paprika to give it a little kick. The sauce was so good. Served it with Homemade Wonderful Bread from this site and served over German spaetzle. We thought it smelled wonderful as it was cooking. Will definetly make again. Thanks Christine

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LESLEYfromWI

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Reviewed: Jul. 14, 2005

The sauce wasn't that good, until I added some cheyenne pepper to it. So I suggest tasting to see if you like, others do, and if you don't, add some cheyenne pepper. The sauce will be wonderful if you do.

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KATBAT

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Reviewed: Jul. 6, 2005

DELICIOUS!!!!! BRAVO! I accompanied it with German Spaetzle and a glass of Shiraz.

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TUCKERCARLSON

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Reviewed: Jun. 28, 2005

My family loved this recipe. I substituted cooking white wine for the sherry, but it turned out AWESOME! I have made them a few times because they are so good!

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NATASHA27

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Reviewed: May 2, 2005

Awesome pork chops--no knife needed because they're so tender.

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MORGANVFP

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Reviewed: May 2, 2005

This was great! I'll admit, I was scared, the ingredient list did NOT look appetizing. But it tasted absolutely delicious, it was easy and had a nice flavor but was not too overpowering. I will definitely make this again.

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REDSOXLEAH

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