Hungarian Pork Chops

Hungarian Pork Chops

93
CHRISTYJ 104

"Yummy chops braised in a tangy sour cream sauce. Add some dark bread and it will bring out the 'bohemian' in anyone!"
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Ingredients

servings 376 cals
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Original recipe yields 3 servings

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Nutrition

  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 19.9g
  • 6%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 430 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

Reviews

93
  1. 122 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 stil...

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...

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 o...

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 wit...

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- ...

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 stil...

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. ...

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 cupboa...

Made this exactly as per the recipe. Delicious - wonderful aroma and excellent taste. Froze well. Thanks for the recipe.

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