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Hungarian-Style Pork Chops and Potatoes

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Easy and comforting weekday dinner. Pork chops smothered in a tangy paprika cream sauce.













Trans-fat Free, Good source of fiber


4 pork chops
½ teaspoon salt
or to taste
teaspoon black pepper
or to taste
2 tablespoons butter
or margarine
½ cup onions
1 ½ cups chicken broth
or water
1 tablespoon paprika
or to taste
4 medium potatoes
cut in sixths
¼ cup sour cream
or to taste


Sprinkle both sides of chops lightly with salt and pepper.

Heat large heavy skillet; add chops and brown quickly on both side. Remove and set aside.

Add butter to drippings and sauté onion untile tender, stirring occasionally.

Stir in 1 cup broth, the paprika and ¼ teaspoon salt. Add potatoes. Bring to boil, cover and cook over moderate heat about 10 minutes, shaking pan occasionally.

Add chops. Cook 10 to 15 minutes longer or until potatoes and chops are tender, turning occasionally and adding remaining ½ cup broth if too dry.

Remove potatoes and chops to heated platter. Stir sour cream into pan juices.

Heat through but do not boil. Pour over potatoes and chops. Season with salt and pepper to taste.

If desired, sprinkle with minced parsley.


* not incl. in nutrient facts

Add review




, United States
 over 2 years ago

I've fixed this for years. I now use chicken and it is the best ever. The chicken falls apartment

Nutrition Facts

Serving Size 301g (10.6 oz)
Amount per Serving
Calories 26834% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 481mg 20%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 16%
Sugars g
Protein 12g
Vitamin A 21% Vitamin C 25%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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