Hungarian Paprika Sour Cream Pork Chops
An easy and delicious Hungarian paprika sour cream pork chops recipe using traditional Hungarian sweet paprika... These tender and juicy pork chops smothered in a spicy sour cream sauce are sure to be a new family favorite!
Servings: 6 servings
Ingredients
For the pork chops:
- 6 (8-ounce) boneless pork chops
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons salted butter
- 2 medium yellow onion 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 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
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for 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: Paprika 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
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