An easy and delicious Hungarian paprika sour cream pork chops recipe using traditional Hungarian sweet paprika... Essentially a pork paprikash, these juicy and tender skillet pork chops are smothered in a spicy & creamy sour cream sauce.
This recipe was created in partnership with the National Pork Board. Thanks for supporting me and the brands I love!
Jump to:
- Why You'll Love This Recipe
- Pork Paprikash Ingredients
- The Spice House Hungarian Sweet Paprika
- Which Pork Chop Cut To Use
- Meat Thermometer For Pork Chops
- How To Fry Pork Chops In A Skillet
- Stainless Steel vs. Cast Iron Skillets
- Making Paprika Pork Chops
- Tips For Best Results
- What To Serve With Hungarian Pork Chops
- Printable Recipe ↓
- More Easy Pork Recipes
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 cast iron skillet pork chops 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 chop recipe. But in case you need further justification...
Why You'll Love This Recipe
- Juicy & tender skillet fried pork chops on your stovetop
- Make the luscious sour cream sauce in the same pan
- Weeknight simple when served over buttery egg noodles
- As spicy or mild as you desire
- Ready to serve in about 35 minutes!
These saucy paprika pork chops are one of those easy recipes that will bring the WHOLE family to the table...
Pork Paprikash Ingredients
This creamy pork chops recipe is basically a Hungarian pork paprikash recipe (Sertéspaprikás). However, my take on it uses whole pork loin chops instead of the traditional chunks of paprika pork. So I guess technically that makes it a pork chop paprikash recipe!
Additional key ingredients:
- 🧈 Butter: While lard is the more traditional ingredient for Hungarian dishes, I'm firmly a butter girl. Real butter only, please - unless you have a dairy allergy, of course!
- 🧅 Onions and garlic: These alliums create a savory base for the creamy sauce. Yellow or white onions are both fine, but I would not recommend red onions in this recipe.
- 🌿 Bay leaves: This aromatic adds a subtle herbal 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 the paprikash sauce. For the most authentic flavor, choose a high quality full-fat option, like Daisy brand (my go-to)!
- 🧂 Hungarian sweet paprika: You must use a good quality imported Hungarian sweet paprika in this recipe. Seriously, NO SUBSTITUTIONS!! Supermarket brand do not compare - for the best quality and flavor order some online.
TOP PICK
The 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!
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 pork paprikash 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 times stated in the recipe card slightly.
QUICK TIP
Meat Thermometer For Pork Chops
Pork chops are a very lean cut of meat, which makes it important to not overcook them. Overdone chops will be tough, dry, and chewy. The simplest way to prevent this? Check for doneness using a meat thermometer!
Cooking to the recommended internal temperature is the key to perfectly tender and juicy chops. The safe internal temperature for pork chops is 145℉, followed by a 3-minute rest before serving. Note that pork cooked to this temperature may still have a slight blush of pink to it. However, it's absolutely safe to eat.
For accuracy and safety, a good digital thermometer is essential. This digital instant read digital meat thermometer is my kitchen MVP - actually, make that co-MVP along with this analog oven thermometer. I use both pretty much daily!
How To Fry Pork Chops In A Skillet
Before we get into the actual pork chops recipe, let's spend a minute talking about pan searing technique...
Achieving a good sear on a lean protein, like pork chops, can be a bit tricky. The challenge is in forming a deep crust on the outside while keeping the inside at or below the recommended 145℉ temp.
Never fear - cooking juicy, golden-brown pork loin chops in a skillet is within your reach. Grab your digital thermometer, and I'll explain the steps!
How to cook pork chops in a skillet:
- Heat your skillet on the stove over medium-high heat until very hot, about 3-5 minutes.
- Add 2 tablespoons of a high-heat cooking oil. My preference is avocado oil.
- Lay the pork chops in the hot pan in a single layer. Sear for 3-4 minutes without moving them to form a golden-brown crust.
- Flip the chops over, and brown without moving them for an additional 3-4 minutes.*
- Use a digital meat thermometer to check for doneness in the thickest part of the meat. Remove the chops to a plate when the internal temperature reads 135-140℉.
- Rest for 3-5 minutes before serving. The magic of carryover heat will ensure that the pork chops internal temp reaches the safe zone while resting.
*For the purposes of this paprika pork recipe, we'll remove the chops from the pan at the completion of step 4. They will later be simmered in the chicken stock and aromatics until they reach the recommended temperature.
Stainless Steel vs. Cast Iron Skillets
Whether you're searing pork chops in a cast iron skillet or a stainless steel skillet has no bearing on the technique. The main thing to recognize is that cast iron's innate properties make it difficult to quickly reduce the heat, if necessary.
Just trust in the process - and the thermometer. After flipping, don't forget to check the chops' internal temp frequently to prevent overcooking!
Making 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! It all boils down to building layers of flavor.
- Season the pork chops with salt and pepper. Then sear them for 3-4 minutes on both sides until golden brown. Remove the browned chops to a plate to rest.
- Add the butter to the pan, and sauté the sliced onions until translucent. Add the garlic and sauté for another minute. Pour stock into the skillet, and use a wooden spatula to scrape up any brown bits off the bottom.
- Stir the bay leaf, paprika, and salt into the onion mixture, then place the pork chops back in the pan. Cover tightly, reduce the heat, and simmer for about 20 minutes, until the internal temperature reaches 140℉.
- 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 allow to cool slightly. Temper the sour cream, then stir it into the paprikash sauce mixture. Return the pork chops to the sour cream sauce.
Tips For Best Results
- Don't Overcrowd The Pan: Depending on the size of your skillet, you may need to sear the pork chops in 2 batches. They can be squeezed in together more tightly for the simmering portion of the recipe.
- Temper The Sour Cream: To prevent curdling the sauce, allow the stock/drippings mixture to cool sufficiently before adding the sour cream. If you're a bit 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 stock liquid.
- Spice It Up: Looking to add a little more heat to this dish? Try adding some Hungarian half-sharp paprika, along with the sweet paprika! But beware - it can pack quite a punch. My recommendation is to start with about ¼ teaspoon, then increase as desired.
What To Serve With Hungarian Pork Chops
As with my chicken paprikash, the quick and easy weeknight way to serve these Hungarian 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 ↓
Creamy Hungarian Paprika Pork Chops (Pork Paprikash)
Ingredients
For the pork chops:
- 6 (8-ounce) boneless pork chops
- 2 tablespoons avocado oil
- 2 tablespoons salted butter
- 2 medium yellow 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 cold water
- 2 tablespoons all-purpose flour
- ¾ cup sour cream
Instructions
- Season pork chops on both sides with salt and pepper. Drizzle the avocado oil in a large skillet set over medium-high heat. Sear pork chops for 3-4 minutes on both sides until golden brown. 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, then place pork chops back in the skillet. Reduce the heat to medium-low and cover. Simmer until the internal temperature of the chops reaches 140℉, about 20 minutes. Carryover heat will finish cooking them to the safe temperature of 145℉.
- Remove the chops to a plate again, and tent with aluminum foil. Remove the bay leaf from the remaining hot liquid. Whisk the flour and water together well, then 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 allow it to cool slightly. To temper the sour cream, slowly whisk in ½ cup of the stock/drippings from the pan. Stir the tempered sour cream mixture into the stock mixture in the skillet until fully incorporated. Season the paprikash sauce to taste with additional salt and freshly ground black pepper. Return pork chops to the pan with the sauce.
- Serve pork chops over buttered egg noodles. Garnish with additional paprika and sour cream, as desired.
Recipe Notes
Featured Products
More Easy Pork Recipes
If you like this paprika pork 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!
Elizabeth says
I followed the recipe pretty closely other than only making two (thick) pork chops, as it's just for me. But I left the sauce recipe the same, and it's plenty of sauce! Wondering what else I can use it on--maybe just over a baked potato?
This is pretty easy and the pork chops remain tender. Very nice!
Tara Kuczykowski says
Hi Elizabeth! I think the extra sauce would be delicious over a baked potato. Or you could pick up some store bought pierogi, pan fry them, and pour it over them. Another option would be to use it on rice and some shredded rotisserie chicken. So glad you enjoyed the recipe!
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!