Pork Chops Debreczyns Style Hungarian Pork Chops Recipes

HUNGARIAN PORK CHOPS

Steps:

• Sprinkle chops with salt and pepper.
• Sear chops in large skillet in oil or cooking spray.
• Remove chops to a plate.
• Sauté onions and garlic in drippings until onion is limp.
• Return chops to the skillet with broth, bay leaf, and paprika.
• Cover tightly and simmer about 1 hour.
• Remove chops from liquid again.
• Mix water and flour in a shaker and whisk into liquid.
• Heat to boiling, stirring constantly.
• Stir in sour cream, if desired.
• Return chops to gravy.
• Serve with mashed potatoes or hot cooked noodles.
• (Note: This was my mom's recipe for pork chops. I do not add the sour cream, myself, because I don't think it needs it. You might taste it before adding it, then decide).

HUNGARIAN PORK CHOPS

Steps:

• Preheat the oven to 350 degrees. Mix the flour, one tbsp of the paprika, salt, pepper, onion powder, dried dill in a paper bag. Shake up the ingredients to mix. Add the chops iand then shake to toss and coat the chops with mixture. Save the bag after. Heat a huge skillet, add 2 tablespoons of butter and when it sizzles add the chops to the skillet. Saute over medium heat until brown on both sides (about 3 minutes per side.) Don't crowd pan while sauteing -- saute in two batches adding more butter if necessary. Remove the chops and place in a large heavy covered Dutch oven. In the skillet, add the remaining two tablespoons butter and then add the onions and garlic, stirring and cooking. When getting soft, add the mushrooms and cook for two minutes. Pour the veggies over the chops in the pan. In the skillet, add the other tablespoon butter and sprinkle with the flour and then sprinkle remaining seasoning left over from paper bag. Using a whisk, Scrape up the bits and mix. Then, add a cup of chicken broth, the wine, the warm water and break up all the loose bits stuck on bottom of pan. Let it simmer for about two minutes. Add the lemon juice. Add the sauerkraut and the other tablespoon paprika to the sauce and stir to combine. Test for seasoning and thickness. If it's too thick, add water or broth, test for saltiness, stir in the sour cream, but don't scream, yourself. Pour mixture over chops, lifting them slightly so everything gets a little sauce! Bake the covered casserole for 1-1/2 hours or until chops are totally tender and falling off bone. Prepare the noodles according to package directions. Toss the noodles with a tablespoon of butter and the poppy seeds. Put noodles on a large serving platter. Spoon a little sauce with onions and mushrooms on the noodles. Place the pork chops on the noodles, in any pattern you'd like. Then pour all the sauce on top of chops and sprinkle with the fresh dill. Serve family style and enjoy!

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).

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).

HUNGARIAN PORK CHOPS

Steps:

• Trim excess fat from chops and sprinkle with salt and pepper. Saute onion and garlic in butter until soft and golden. Push aside or remove from pan. Add chops and brown on both sides. Pour off fat. Lower heat, add boullion/broth and bay leaf. Cook, uncovered, over low heat for 1 hour. Transfer chops to a serving platter and keep warm. Reduce pan juices by half over high heat. Add sour cream and paprika and blend thoroughly with pan juices. Heat through but DO NOT BOIL. Pour sauce over chops.

HAWAIIAN PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook pork chops until lightly browned, 3-4 minutes on each side. Remove and keep warm. , In the same skillet, saute green pepper and onion in remaining 1 teaspoon oil until almost tender, about 2 minutes. Stir in broth, pineapple, ketchup, brown sugar and vinegar. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer until a thermometer inserted in pork reads 145°, 5-7 minutes. Remove and keep warm., Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with pork and, if desired, rice.

PORK CHOPS DEBRECZYN'S STYLE (HUNGARIAN PORK CHOPS)

Steps:

• place large skillet over high heat.
• add shortening.
• Sauté the onions.
• season pork chops with salt and pepper.
• Add pork chops in to the skillet and brown on both sides.
• add sausage.
• remove skillet from heat, while stirring add sweet paprika.
• return skillet to heat, add tomatoes, green bell pepper, water, carraway seeds and hot paprika (optional).
• season with salt and pepper.
• reduce heat to low.
• simmer for 20 minutes or until tender.
• serve with white bread, baguette, penne pasta or white rice.