disznokaraj magyarosan [hungarian pork chops]

Categories
Hungarian
Meats
Main dish
Yield
6 servings
MeasureIngredient
6 eaches Pork chops; 1/2 inch thick
1 medium Onion; chopped
1 small Garlic clove; minced
3 tablespoons Butter
1 each Bay leaf
¾ cup Chicken stock or chicken bouillon
1 cup Sour cream
3 teaspoons Paprika

1] Trim excess fat from chops & sprinkle with salt & pepper on both sides.

2] In a large frying pan or skillet, add butter; saute onion & garlic until golden When finished, remove from pan & set aside.

3] Add chops in same frying pan used for onions & garlic. Brown on all sides.

4] When chops are browned, pour off fat and reduce heat. Add bay leaf, chicken stock, & onion/garlic mixture. Cook covered over low heat for about 1 hour. When done, transfer chops to plate and place in oven on very low temperature to keep warm.

5] Reduce pan juices to half. Add sour cream & paprika. Blend thoroughly with pan juices. Heat thoroughly, but do not boil.

6] Pour sauce over pork chops. Serve immediately.

Linda Edwards {Linda.Edwards@...}

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