Paprika Pork

This is Central European cooking through and through. Pork chops get dredged in a two-paprika blend (mild and medium-hot), browned alongside softened onions and six cloves of garlic, then braised in dry white wine and slivovica, the plum brandy that’s a staple across Hungary, Czech Republic, and the Balkans.

The wet dredging technique is clever. Rinsing the chops under cold water before pressing them into the paprika means the spice sticks in a thick, even coat without needing egg wash or flour. Paprika applied this way forms a flavorful crust that blooms in the hot butter and oil.

After the chops simmer until tender, the pan sauce gets reduced to a thick consistency, then finished with sour cream off the heat. That sour cream smooths out the paprika’s warmth and gives the sauce a velvety body that coats egg noodles or boiled potatoes beautifully.

Pickled pepper strips on top add a tangy crunch that cuts right through the richness.

Kitchen Tips

• Use Hungarian paprika if you can find it. The flavor difference between Hungarian and generic supermarket paprika is enormous.
• Don’t boil the sauce after adding the sour cream. High heat curdles it. Stir it in over low heat.
• Brown the chops fully, about 4 minutes per side. The paprika crust should be dark and fragrant, not pale.
• Slivovica (plum brandy) adds authenticity, but regular brandy or cognac works as a substitute.

Variations

• Use boneless pork loin cut into medallions for a faster-cooking version.
• Add a teaspoon of caraway seeds with the onions for a more traditional Hungarian flavor.
• Swap sour cream for Greek yogurt for a lighter sauce with the same tang.