Hungarian-Style Pork Chops & Potatoes
Easy and comforting weekday dinner. Pork chops smothered in a tangy paprika cream sauce.
Yield
4 servingsPrep
15 minCook
45 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 |
pork chops
|
*
|
|
| ½ | teaspoon |
salt
or to taste |
|
| ⅛ | teaspoon |
black pepper
or to taste |
|
| 2 | tablespoons |
butter
or margarine |
|
| ½ | cup |
onions
chopped |
|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork chops
|
*
|
| 2.5 | ml |
salt
or to taste |
|
| 0.6 | ml |
black pepper
or to taste |
|
| 3E+1 | ml |
butter
or margarine |
|
| 118 | ml |
onions
chopped |
|
| 355 | ml |
chicken broth
or water |
|
| 15 | ml |
paprika
or to taste |
|
| 4 | medium |
potatoes
cut in sixths |
|
| 59 | ml |
sour cream
or to taste |
|
Directions
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.
