Bakonyi Sertesborda for Daniel, My Version

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laughingmagpie 183

"Our Hungarian exchange student gifted me with a cook book and I adapted this recipe to resemble recipes I was used to and to reflect ingredients available here. The original dish is from the hill region of Transdanubia, where there are many types of mushrooms."
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2 h 6 servings
Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  • Ready In

  1. Tenderise Pork chops with a meat mallet until about 1/4 to 1/3 inch thick.
  2. Season with salt and pepper and dredge with flour, shaking off the excess.
  3. Heat a skillet over medium heat and add 2 TBSP oil
  4. Fry 2 chops at a time until golden brown on both sides, about 3 minutes a side, set aside until all are done, adding more oil as required.
  5. Meanwhile over medium heat in 2 TBSP oil saute mushroom caps until golden on both sides, set aside.
  6. In a clean pan add bacon pieces and saute for 4 minutes, add onions and saute until translucent.
  7. Add bell peppers, mushroom caps and paprika and stir to combine.
  8. Arrange pork chops in pan to fit.
  9. Add chicken stock to just barely cover chops.
  10. Add tomato wedges over and top with parsley
  11. Cover with tight fitting lid or tinfoil
  12. Reduce heat to medium low and simmer.
  13. After 30 minutes check chops for tenderness, when chops are fork tender remove from sauce and place on warm serving platter.
  14. Turn heat up to medium and add 1/2 sour cream, reduce until sauce thickens to coat back of spoon.
  15. Taste for seasoning, and carefully pour over chops.
  16. Top with remaining sour cream.
  17. Original recipe said to serve with rice or dumplings, I served with Gnocchi which worked very well.*


This is absolutely FANTASTIC! I used chanterelle mushrooms, keeping in the tradition of wild mushrooms. This recipe is a definite keeper!