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Pork Chops Hongroise

herbal.chef's picture
  Lean pork chops 6 Large
  Freshly ground black pepper To Taste
  Salt To Taste
  Butter 3 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), finley minced
  Thyme 1 Pinch
  Bay leaf 1
  Chicken stock/Dry white wine 3⁄4 Cup (12 tbs)
  Sour cream 1 Cup (16 tbs)
  Paprika 1 Tablespoon

Trim the fat from the chops.
Sprinkle the meat with salt and pepper and saute in the butter in a skillet.
Add the onion, garlic, thyme and bay leaf and saute over medium-high heat until the chops are well browned on both sides.
Lower the heat and add the chicken stock or wine.
Cover and cook thirty minutes.
Remove the chops to a warm serving platter and keep them warm.
Reduce the pan liquid by half by boiling rapidly.
Discard the bay leaf.
Add the sour cream and paprika to the skillet and heat thoroughly but do not boil.
Pour the sauce over the meat .

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2025 Calories from Fat 1048

% Daily Value*

Total Fat 118 g182.3%

Saturated Fat 60.1 g300.5%

Trans Fat 0.3 g

Cholesterol 822.1 mg274%

Sodium 1348.4 mg56.2%

Total Carbohydrates 33 g11.2%

Dietary Fiber 7.7 g30.8%

Sugars 15.9 g

Protein 205 g409.3%

Vitamin A 209.3% Vitamin C 37.2%

Calcium 49.5% Iron 61.5%

*Based on a 2000 Calorie diet

Pork Chops Hongroise Recipe