Hungarian Pork Chops

Thea Pappalardo


This has been a favorite in my family for at least 40 years. The sauce is delicious on mashed potaotes.


★★★★★ 3 votes



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  • 6
    pork chops 1/2 inch thick
  • 1 medium
    onion, sliced
  • 1 clove
    garlic, minced
  • 3 Tbsp
  • 1
    bay leaves
  • 3/4 c
    chicken boullion or chicken broth
  • 1 c
    sour cream
  • 2 tsp
    hungarian paprika

How to Make Hungarian Pork Chops


  1. Trim excess fat from chops and sprinkle with salt and pepper. Saute onion and garlic in butter until soft and golden. Push aside or remove from pan. Add chops and brown on both sides. Pour off fat. Lower heat, add boullion/broth and bay leaf. Cook, uncovered, over low heat for 1 hour. Transfer chops to a serving platter and keep warm. Reduce pan juices by half over high heat. Add sour cream and paprika and blend thoroughly with pan juices. Heat through but DO NOT BOIL. Pour sauce over chops.

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About Hungarian Pork Chops

Course/Dish: Pork, Steaks and Chops
Other Tag: Quick & Easy

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