Pork Chops Hongroise Recipes

PORK CHOPS WITH PAPRIKA IN CREAM SAUCE (CôTES DE PORC HONGROISE)

Steps:

• Sprinkle the pork chops on both sides with salt, pepper and paprika. Heat the oil in a heavy skillet over medium-high heat. When hot, add the pork chops. Cook until nicely browned on one side, about 10 minutes. Turn and saute until just cooked through, about 10 minutes. Pour the fat from the skillet. Sprinkle the onion between the pork chops and cook briefly. Transfer the pork chops to a platter; keep warm.
• Add the wine to the skillet and cook, stirring, until the liquid is almost fully reduced. Add the cream and cook over medium-high heat for 2 to 3 minutes. Remove from the heat and stir in the mustard. Season with salt and pepper. Serve the pork chops with the sauce on top.

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).

TENDERLOIN OF PORK HONGROISE WITH CRAB RISOTTO AND TRI-PEPPER SAUCE

Steps:

• Early in the day, rinse pork loin to remove any unwanted smells and pat dry with paper toweling. In a large saute pan, heat the oil and sear the pork loin on all sides. Remove pork to a utility platter and coat liberally with mustard, then roll in Smokey Rotisserie Seasoning. Leave refrigerated for a couple of hours.
• Preheat oven to 350 degrees F.
• In a large saucepan, bring the 5 cups vegetable stock (for the rice) to a boil and then reduce heat to a simmer. Transfer the pork loin to a covered roasting pan and slowly roast in the oven until fork tender, about 45 minutes. Allow pork loin to rest for 8 to 10 minutes before slicing.
• While the pork is in the oven, in another large saucepan or rondelle, heat the grapeseed oil and saute the chopped onion gently until translucent. Add the Arborio rice and using a wooden spoon stir to coat the rice with oil and to toast the rice in the pan. Add the white wine, bay leaves, and saffron and continue to stir to avoid sticking. Begin slowly adding the now hot vegetable broth, 1 ladle at a time, to the rice pan, stirring occasionally. This will bring out the starch in the rice. As the mixture absorbs the broth, ladle more into the pot. When all of the broth has been ladled into the rice pot, slowly simmer until rice begins to soften. Reduce the heat and gently stir in the chives, Parmesan, and crabmeat, trying not to break up the lumps of crab. Remove from heat when it is slightly undercooked and set aside. Rice will continue to cook in covered pot.
• Heat the grapeseed oil in a saute pan and cook the red, yellow and green bell peppers and onion until al dente. Add the red wine and let it reduce by half. Pour in 1/2 cup vegetable stock and let reduce again. Add salt and pepper, to taste. Remove pan from heat and whisk in butter to finish sauce.
• Place crab risotto in the middle of serving plate, place pork slices over the risotto and cover with a little sauce. Garnish with chopped parsley.

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 HONGROISE

Steps:

• 1. Sprinkle chops with salt & pepper. Saute in butter until browned on both sides. Add onion and garlic and cook until almost tender.
• 2. Sprinkle chops with thyme, add bay leaf and broth/wine. Cover and simmer about 30 minutes (depending on how thick the chops are). When chops are done, remove and keep warm.
• 3. Increase heat; reduce liquid in skillet by half. Remove bay leaf. Reduce heat and stirring constanly add paprika and sour cream. DO NOT let boil or it may curdle. Pour sauce over chops and serve.