German Style Pork Chops Paprikash Recipes

GERMAN PORK CHOPS

Steps:

• In a large skillet over medium-high heat, brown pork chops in butter on both sides. Transfer to a greased 13-in. x 9-in. baking dish. , In a bowl, combine the sauerkraut, applesauce, onion, garlic, brown sugar, caraway seeds and cinnamon. Spoon over chops. , Cover and bake at 375° for 45-50 minutes or until meat juices run clear.

PORK CHOPS PAPRIKASH

Steps:

• Preheat broiler Melt butter in large skillet over medium-high heat.
• Separate onion slices into rings; add to skillet.
• Cook, stirring occasionally, until golden brown and tender, about 10 minutes.
• Meanwhile, sprinkle 1 teaspoon paprika, garlic salt and pepper over both sides of pork chops.
• Place chops on rack of broiler pan.
• Broil, 4 to 5 inches from heat source, 5 minutes.
• Turn; broil 4 to 5 minutes until chops are barely pink in center.
• Combine cooked onion with sauerkraut, sour cream and remaining 1/4 teaspoon paprika; mix well.
• Garnish chops with onion mixture, or spread onion mixture over chops and return to broiler.
• Broil just until hot, about 1 minute.

PORK CHOPS PAPRIKASH

Steps:

• Heat 2 Tbsp. oil in large skillet sprayed with cooking spray on medium heat. Add potatoes; spread to form even layer on bottom of skillet. Cook 7 to 11 min. or until heated through, stirring frequently. Spoon into bowl; cover to keep warm.
• Combine paprika and pepper; sprinkle evenly onto both sides of chops. Heat remaining oil in same skillet. Add chops; cook 3 to 4 min. on each side or until done (145ºF). Remove from skillet, reserving any drippings in skillet; cover chops to keep warm.
• Add onions to same skillet; cook 2 to 3 min. or until heated through, stirring occasionally. Stir in sauerkraut; cook 3 to 4 min. or until heated through, stirring occasionally. Stir in sour cream.
• Serve chops with sauerkraut mixture and potatoes.

GERMAN STYLE PORK CHOPS WITH MUSHROOMS

Steps:

• Coarsely chop onion.
• In a plastic bag, combine the flour, 1/2 tsp thyme and salt and pepper. Shake to mix.
• Add the pork chops and shake lightly to coat. Remove the chops and reserve the excess flour.
• In a large skillet warm oil over med-high and add chops. Cook until well browned(about 7 minutes per side). Remove chops and set aside to a plate (cover loosely with foil to keep warm).
• In same skillet, cook the onion, mushrooms and garlic over med-high heat, stirring for about a minute. Add 1 tbsp of reserved flour and cook until flour is no longer visible (about a minute).
• Stir in beer, chicken broth and remaining 1 tsp of thyme and bring to a boil. Reduce heat to low, add the pork chops then cover and simmer for 8 minutes, turning chops halfway through.
• Uncover skillet and cook for another 2 minutes or until the sauce has thickened slightly and the chops are cooked through.
• Serve with noodles or potatoes.

PORK CHOPS PAPRIKASH

Steps:

• Melt butter in a large skillet, brown chops over high heat about 2 minutes per side, reduce heat, cover and cook another 2-3 minutes per side.
• Remove from the pan to a serving plate and keep warm.
• Add onions to the skillet, and cook over medium high heat until lightly browned.
• Stir in the paprika, garlic, pepper and sauerkraut, reduce the heat and simmer 2 minutes.
• Stir in the sour cream and cook 2 minutes on low.
• Top the pork chops with the onion-sauerkraut mixture and serve.

PORK CHOPS PAPRIKASH

Steps:

• Heat oven to 250F (low). Mix spices together and rub generously onto both sides of chops. Set aside.
• Heat oil and bacon grease in a large skillet. Dredge chops in flour (using a plastic grocery bag makes it super easy) and sear chops (in batches) over medium high heat just to brown the outside. Add extra oil if necessary.
• Place the chops into a 9x13 pan directly from the pan so the excess grease also goes into the baking dish.
• When all the chops are seared and in the baking dish, cover very tightly with foil. Bake for about 2 hours for perfect tenderness.

HUNGARIAN PORK CHOPS

Steps:

• 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.
• 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).

PORK PAPRIKASH

Steps:

• Bring a large pot of salted water to a boil.
• In a large deep skillet or Dutch oven, heat 2 tablespoons of the canola oil until shimmering. Add half of the pork and season with salt and pepper. Cook over high heat, turning occasionally, until lightly browned but not cooked through, about 5 minutes; transfer to a plate. Repeat with the remaining pork.
• Spoon off the fat from the skillet or Dutch oven, then melt the butter in the remaining 2 tablespoons of canola oil. Add the onion, garlic and a pinch each of salt and pepper. Cook over medium heat, stirring occasionally, until softened, 5 to 7 minutes. Stir in both paprikas and the cayenne, then stir in the flour and cook until fragrant and the mixture starts to stick to the bottom, about 1 minute.
• Gradually stir or whisk in the broth and tomatoes until incorporated. Cook over medium heat, stirring, until the sauce is bubbling and slightly thickened, 5 to 7 minutes. Season with salt and pepper.
• Meanwhile, add the noodles or pappardelle to the boiling water and cook as the label directs; drain.
• Nestle the pork in the sauce and cook, stirring gently, until the pork is just cooked through, 3 to 5 minutes. Stir in the 1/4 cup of sour cream. Serve over the cooked noodles or pappardelle, topped with sour cream and dill sprigs.

GERMAN PORK CHOPS AND SAUERKRAUT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large nonstick skillet over medium-high heat, and brown the pork chops on both sides, about 5 minutes per side. Place the chops into a 9x13-inch baking dish.
• Mix the sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl until well combined, and spread the sauerkraut mixture over the pork chops. Cover the dish with aluminum foil.
• Bake in the preheated oven until the pork is no longer pink inside, about 45 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

PORK PAPRIKASH

Steps:

• Bring a large pot of salted waterto a boil. Cook noodles until tender; drain and return to pot. Stir in butter; cover and set aside.
• Meanwhile, in a medium bowl, combinepork with 1 tablespoon paprika; season with salt and pepper, and toss to coat. In a large skillet, heat 1 tablespoon oil over medium-high; cook pork, tossing occasionally, until lightly browned on all sides, 3 to 5 minutes. Transfer to a plate (reserve skillet).
• Return skillet to stove; reduce heat to medium. Add remaining tablespoon oil and onion; cook until onion is soft, 4 to 5 minutes. Add pork, remaining tablespoon paprika, tomatoes with their juice, and 1/2 cup water; bring to a boil. Reduce to a simmer; cook, until sauce is slightly thickened, breaking up tomatoes with a spoon, 2 to 4 minutes.
• Remove skillet from heat, and stirin sour cream; season with salt and pepper. Serve paprikash over noodles, garnished with parsley, if desired.

BAKED GERMAN PORK CHOPS

Steps:

• Place the pork chops in a single layer in an ovenproof 13"x9" baking dish.
• In a small bowl, mix the remaining ingredients, EXCEPT the sour cream. Evenly pour this over the chops.
• Cover and marinate the chops at least 3 hours in the refrigerator.
• Bake the chops, uncovered, in the marinade in a preheated 325 degree F. oven for 1 hour or until tender and done.
• When done, stir sour cream into pan juices and heat through but DO NOT boil.
• Serve chops with sour cream gravy and buttered noodles or mashed potatoes or dumplings.