Creamy Hungarian Paprika Pork Chops (Pork Paprikash)
An easy and delicious Hungarian paprika sour cream pork chops recipe using traditional Hungarian sweet paprika. These tender and juicy skillet fried pork chops smothered in a spicy sour cream sauce are sure to be a new family favorite!
Servings: servings
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
Storage Guidelines
In the fridge: Keep leftover pork chops in an airtight container. Use within 4 days or in the freezer for 3 months.
In the freezer: Freeze leftovers in an airtight container. For best quality, use within 3 months.
Reheating: Thaw in the refrigerator overnight. Reheat in a large saucepan over medium-low heat until warmed through. Add a bit of water to loosen the sauce, as necessary.
Tips & Suggestions
• For spicier pork chops: Add ¼ teaspoon Hungarian half-sharp paprika, along with the sweet paprika.
• Make the sauce thicker: After removing the cooked pork chops, simmer the broth/drippings liquid to reduce before stirring in the sour cream mixture.
• More serving options: Aside from buttered egg noodles, these paprikash pork chops can also be served over dumplings, spaetzle, or mashed potatoes.
Substitutions
• In place of half-sharp paprika » cayenne pepper
Nutrition
Serving: 1pork chop w/ gravy | Calories: 493kcal | Carbohydrates: 8g | Protein: 42g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 422mg | Fiber: 1g | Sugar: 3g
