An easy and delicious Hungarian paprika sour cream pork chops recipe using traditional Hungarian sweet paprika... Essentially a pork paprikash, these juicy and tender pork chops smothered in a spicy & creamy sour cream sauce are sure to be a new family fave!
This recipe was created in partnership with the National Pork Board. Thanks for supporting me and the brands I love!
Pure comfort food - that's the only way to describe these sour cream pork chops! Inspired by my very popular Hungarian chicken paprikash recipe, this hearty pork recipe features a similar spicy & creamy sauce that will have you scraping the plate to get every. last. drop.
Which in my book is absolutely reason enough to make this delicious pork paprikash dinner recipe. But in case you need further justification...
Why You'll Love This Recipe
- Juicy & tender pork chops on your stovetop
- Make the pork chops in sour cream gravy in one skillet
- Weeknight simple when served over buttery egg noodles
- As spicy or mild as you want them to be
- Minimal cooking time
- Ready to eat in about 35 minutes!
These saucy pork chops are one of those easy recipes that will bring the WHOLE family to the table - which until the past few months was somewhat of a rarity around here...
Honestly? I'd have to say that our family meals are the one truly positive thing that's come out of 2020.
We've cooked together and sat down to dinner as a family more this year than ever before. Having that chance to catch up and connect has resulted in some of my favorite memories!
Sour Cream Pork Chops Ingredients
This creamy pork chops recipe is basically a Hungarian pork paprikash recipe (Sertéspaprikás). Only it uses whole pork chops instead of chunks of pork. So I guess that actually makes it a pork chop paprikash recipe!
Aside from the pork chops, you'll need:
- Butter: While lard is the more traditional ingredient for Hungarian dishes, I'm firmly a butter girl. Real butter only, please!
- Onions and garlic: These alliums create a savory base for the sour cream sauce. Yellow or white onions are fine, but I would not recommend red onions in this recipe.
- Bay leaves: This aromatic adds depth of flavor. Be sure to remove them before serving!
- Chicken stock: Along with the butter, stock adds a delicious richness to this dish.
- Sour cream: Sour cream is a staple in Hungarian cooking and is essential to this sour cream sauce recipe. So choose a high quality full-fat option, like Daisy brand (my go-to)!
- Hungarian sweet paprika: - You must have use a good quality authentic Hungarian sweet paprika in this recipe. Seriously, NO SUBSTITUTIONS!! Supermarket brand do not compare - for the best quality and flavor order some online.
Spice House Hungarian Sweet Paprika
My favorite Hungarian sweet paprika comes from The Spice House. Its complex, bright, and bold profile takes my favorite Hungarian dishes to a whole new flavor-packed level. The difference is truly shocking!
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Which Pork Chop Cut To Use
Did you know that pork chops are the most popular pork cut across all households worldwide? Well, aside from bacon, of course...
But it totally makes sense! As a mild-tasting protein, they're versatile enough to take on the flavors of just about any cuisine.
For this recipe, I chose regular cut boneless pork loin chops. But thicker boneless pork chops or bone-in sirloin chops could be used instead. Just be aware that you may need to adjust the cooking time stated in the recipe card slightly.
Tara's Tip: Internal Pork Chop Temperature
Pork chops are a very lean cut of meat, so it's important not to overcook them! No one wants to eat a dry pork chop...
For the best pork chops, use an instant read thermometer to determine when they've reached the recommended safe internal temperature of 145℉.
How To Make Paprika Pork Chops
This paprika pork chop recipe is quick and simple enough for a weeknight dinner, yet it tastes like you put a TON more effort into it. We start by building some layers of flavor:
- Season the pork chops on both sides with salt and pepper. Then sear them on both sides in a large skillet over medium-high heat with a little cooking oil until golden brown. You may need to do this in batches, so you don't overcrowd the skillet. Remove the browned chops to a plate.
- Add the butter and sauté the sliced onions until translucent. Add the garlic and sauté for about one additional minute. Then add the stock to the skillet and use a wooden spatula to scrape up any brown bits from the bottom of the skillet.
- Stir the bay leaf, paprika, and salt into the onion mixture, and then place the pork chops back in the skillet. Cover tightly, reduce the heat, and simmer for about 20 minutes or until the internal temperature reaches 145℉.
- Remove the pork chops to a plate again and cover with aluminum foil. Remove the bay leaf from the remaining hot liquid. Whisk the flour and water together well, and pour them into the broth mixture. Heat the mixture to boiling, whisking constantly.
- Allow the sauce to reduce and thicken. Remove the skillet from the heat and let cool slightly. Temper the sour cream, then stir it into the sauce mixture. Return the pork chops to the gravy.
Tips For Best Results:
- Depending on the size of your skillet, you may need to brown the pork chops in 2 batches so as to not overcrowd the pan. They can be squeezed in together more tightly for the simmering portion of the recipe.
- Allow the gravy mixture to cool sufficiently before adding the sour cream so that it does not curdle. If you're too impatient (like me!), you can temper the sour cream by stirring some of the hot liquid into it. Then stir the warmed sour cream mixture into the gravy liquid.
- Looking to add a little more heat to your sour cream pork chops? Try adding some Hungarian half-sharp paprika, along with the sweet paprika! It can pack quite a punch, though, so start with about ¼ teaspoon and increase as desired.
How To Serve Hungarian Pork Chops
As with my chicken paprikash, the quick and easy weeknight way to serve these pork chops with sour cream and onions is over buttered egg noodles.
But for a Sunday dinner or when I have a little extra time, I'd go for a side dish of fried cabbage and noodles and/or our family favorite mashed potatoes with cream cheese.
And I'd FOR SURE make my Grandma's cucumber salad with sour cream. Or if that's a little too much sour cream for you, this marinated cherry tomato and cucumber salad is also fabulous!
Mmm, my mouth is watering just thinking about this delicious meal... I hope these creamy pork chops become your family's new favorite recipe, too!
Printable Recipe ↓
Hungarian Paprika Sour Cream Pork Chops
Ingredients
For the pork chops:
- 6 (8-ounce) boneless pork chops
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 medium onions - sliced
- 3 garlic cloves - minced
- 1 bay leaf
- 1 cup chicken stock
- 1 ½ tablespoons Hungarian sweet paprika
- ¼ teaspoon salt - plus extra for seasoning
- freshly ground black pepper - to taste
For the sour cream sauce:
- 1 cup water
- 2 tablespoons all-purpose flour
- ¾ cup sour cream
Instructions
- Season pork chops on both sides with salt and pepper. Drizzle the olive oil in a large skillet set over medium-high heat. Brown pork chops on both sides, then remove the browned chops to a plate.
- Add the butter to the skillet and sauté the onion slices over medium heat until translucent. Add the garlic and sauté for about one additional minute.
- Deglaze the pan by carefully pouring in half the chicken stock. Stir with a wooden spoon, making sure to scrape any browned bits up from the bottom of the skillet.
- Add the remaining stock to the skillet, along with the bay leaf, paprika, and salt. Stir to combine. Place pork chops back in the skillet. Reduce the heat to medium-low and cover. Simmer until the pork chops are very tender, about 20 minutes or until the internal temperature reaches 145℉.
- Remove the chops to a plate again and cover with aluminum foil. Remove the bay leaf from the remaining hot liquid. Whisk the flour and water together well, and pour them into the stock mixture. Heat the sauce to boiling, whisking constantly. Allow to reduce and thicken.
- Remove the skillet from the heat and let cool slightly. To temper the sour cream, slowly whisk in ½ cup of the stock/drippings. Stir the tempered sour cream mixture into the stock mixture in the skillet until fully incorporated. Stir the sour cream into the gravy mixture..
- Season sour cream sauce to taste with additional salt and freshly ground black pepper. Serve paprika pork chops over buttered egg noodles with extra paprika and sour cream, as desired.
Recipe Notes
Featured Products
More Easy Pork Recipes
If you like this sour cream pork chops recipe, you might also enjoy these other delicious pork recipes:
- Basic Pressure Cooker Pulled Pork
- German Crock Pot Pork and Sauerkraut
- Asian Pork Lettuce Wraps
- Instant Pot Dr. Pepper Pulled Pork
- Perfect Grilled Pork Tenderloin
Did you make this recipe?
I'd love to see how your pork chops turn out... Tag me @Unsophisticook on Instagram or use the hashtag #Unsophisticook so I can check it out. Enjoy!
Patrick wingert says
I have tried this dish before and love it. I am looking for another Porkchop recipe called Cheuvash (sp?) (tr: old shoes) Its Fried pork chops in a casserole consisting of tomatoes, rice, onions, and green peppers. While I have the base recipe ingredients I am looking for a definitive seasoning list for it. I have yet to be able to find a recipe online for this. Any help is appreciated. Please email me with any information. and maybe we can get a new recipe for the site.
Tara Kuczykowski says
Hmm, I'm not familiar with this recipe. Are the pork chops breaded and fried like in a schnitzel? I'll see if my mom recognizes it.
PattiB says
I made these with both chicken and pork chops for friends on different occasions! Everyone loved them both! I use egg noodles both times! Fabulous!
Laslo says
So, as my title implies, I've had this before in Hungary many years ago. And I've been on a Hungarian kick since my old Han neighbor passed away.
I have no idea the recipe my Hungarian girlfriends mom used, but this tastes like it.
Kosonom. (Sorry I don't know how their accents work, but that means thank you)
Jenna says
I was craving something from my Hungarian roots this week…made these tonight. Oh my goodness! They were so good. We had it over mashed potatoes just like my grandma always did. My soul feels very pleased tonight.
Tara Kuczykowski says
Aww, so happy you loved it!! Over mashed potatoes sounds amazing.
Lynn C says
Easy to make, and so delicious!
I added, chopped Portabella, mushrooms and fresh spinach. Served on top of a bed of rice and quinoa. Definitely will make again.
Damien says
This was so delicious, I served it over a bed of Cabage and Noodles. Spaetzle would have been good too! My grandparents were from Budapest Hungary
This is definitely a keeper.
Tara Kuczykowski says
So happy you loved it! I never thought to serve it over cabbage and noodles. Growing up, we always ate them as a main dish or side. Will have to try it!
Penny says
Was a little apprehensive due to a different taste for family but was well received.
Lynki says
I tried this dish tonight, and my husband and I really enjoyed it. I chopped the onions instead of slicing them- I do not like sliced onions in a gravy. Also made mashed potatoes. Very good!
Michelle G says
Instead of water in the sour cream sauce mix, I use half and half and I mix it with the sour cream and flour and let it come to room temperature before I add it to the sauce. That helps keep it from curdling. Also, I always add dill to this recipe and it adds a little more dimension. Fresh if I have it around, otherwise dried is fine. Yummy…I never can make too much sauce!
Tara Kuczykowski says
Sounds delicious, Michelle. Thanks for the tips!
Vicki Rathburn says
DELICIOUS!! SAUCE OVER MASHED POTATOES WAS FANTASTIC!!!!
Tara Kuczykowski says
So happy you enjoyed them, Vicki! I agree, the sauce is SO good over mashed potatoes.
Cristina says
Making this now! I’m excited!
Tara Kuczykowski says
Hope you loved it, Cristina!
Micheal says
I'm making this tonight, as it is basically the same as Chicken Paprikash. For the fat though, I'll do what my Grandma always did & use my saved bacon fat & save the butter for the Nookedli. I've also found that fresh mushrooms are a nice addition to the dish.
Tara Kuczykowski says
Yes, cooking the pork chops in bacon fat would be amazing, as would adding fresh mushrooms!
Micheal says
@Tara Kuczykowski, Same with Chicken Paprikash, though I always diced my onions, trying them sliced tonight
Justine says
Made these last night and they were delicious!! Looking forward to having them again.
Renee Goerger says
This is my favorite pork chop recipe. They always turn out so moist and flavorful!!
Natasha says
The pork chops came out to tender and juice. So delicious, we enjoyed these! This recipe is surely going to be one of our favorites from now on.
Natasha says
The pork chops came out to tender and juicy. So delicious, we enjoyed these! This recipe is surely going to be one of our favorites from now on.
Lily says
These made for such an incredible dinner, they were so tender and juicy and super simple to make which makes it even better!
Beth says
This looks so delicious and flavorful! I can't wait to give this a try! My family is going to love this!