Pork Paprikash: Pork in Hungarian Paprika Sour Cream Gravy

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Paprikash is a Hungarian dish in which pieces of meat (and sometimes vegetables) are stewed in sour cream (sometimes cream) with lots of sweet paprika and onions. Wikipedia says, that paprikash made from light meat such as chicken, veal and lamb is considered classic (yes, young meat is also considered white or light meat), but pork paprikash is considered a departure from the rules.

Today we’re going to do something different by cooking pork in sour cream sauce with paprika. First of all I suggest we fry it to get a nice brown crust, and then bring it to the readiness by stewing. Then all that’s left is to add the sour cream and thicken the sauce with flour.

Speaking of sauce, be sure to stock up on bread, fry it in a pan (optional) and get ready for a sauce battle between guests. It’s so good that the meat takes a back seat. I seriously think that even if you serve the sauce and bread alone, no one will get too upset.

⏱ Cooking time — 45 minutes overall. Includes 25 minutes of preparation and cooking + 20 minutes unattended.

🥣 Ingredients

🍽 For 4 servings:

• 4 pork chops
• 1 onion (large or 2 medium-sized)
• 30 g (1,1 oz) butter
• 2 garlic cloves
• 250 ml (1,1 cups) of vegetable or chicken stock (half a cube of stock dissolved in 250 ml (1,1 cups) of boiling water can be used, but you must be careful with the salt)
• 300 g (10,6 oz) sour cream (30% fat content)
• 1 tbsp. all-purpose flour
• 1 tbsp. paprika
• salt
• black pepper
• neutral vegetable oil

 🔪Directions

Take 1 large onion (or 2 medium-sized onions), peel the husks. Cut off the top side of the bulb’s tail and cut it into two parts. Slit each part lengthwise, without cutting all the way through, and cut once deep, keeping the knife parallel to the board, and then slice into small cubes.

Place the flat side of the knife on the garlic clove and strike it with your fist or palm to flatten the garlic. Then peel and finely chop 2 cloves of garlic.

Put the onions and garlic aside.

In a large skillet, heat 1 to 2 tbsp. neutral vegetable oil, salt the prepared 4 pork chops on one side. Place the slices of meat with the salted side on the pan and salt again on the other side.

Fry the chops for 4-5 minutes on each side until browned. Without cooking, remove the meat from the frying pan to a bowl and set aside.

Add 30 g (1,1 oz) of butter to the frying pan where the chops were fried and melt. Put chopped onion in the oil and fry until soft, add chopped garlic and fry for 1-2 minutes more.

Pour in 250 ml (1,1 cups) of vegetable or chicken broth (you can replace it with half a stock cube diluted in 250 ml (1,1 cups) of boiling water), decaramelize the pan, scraping off whatever is fried with a spoon and mix the contents well.

Bring broth to a boil and add 1 tbsp. paprika, stir.

Transfer the pork chops back into the pan, add the remaining juice in the bowl, and cover with foil (or a lid if you have one).

Turn the heat down to low and cook for 10 minutes.

Take out the chops and set them aside.

Prepare the sauce.

Add 300 g (10,6 oz) of sour cream and 1 tbsp of flour to the pan, stir until smooth. Salt and pepper the sauce to taste, bring to a boil and turn off the heat.

Transfer the pork chops to a plate and pour the sour cream sauce over them. Serve with your favorite side dish and/or salad. I have arugula and croutons drizzled with olive oil and lemon juice.

📋 Substitutes

1. Pork chops — chicken thighs, beef steak, lamb chops. This will affect the taste and texture of the dish, but it can still be delicious with the right seasoning and cooking technique.
2. Onion — shallots, leeks, scallions. This will change the flavor profile of the dish slightly, but these substitutes can still provide a similar base flavor.
3. Butter — ghee, margarine, vegetable shortening. The substitute will affect the richness and flavor of the dish, but the texture and overall taste should be similar.
4. Garlic cloves — garlic powder, roasted garlic, shallots. The substitute will change the intensity and complexity of the garlic flavor, but it can still provide a similar aroma and taste.
5. Vegetable or chicken stock — beef stock, mushroom stock, water with seasoning. The substitute will affect the overall flavor of the dish, but the seasoning can be adjusted to compensate for the difference.
6. Sour cream — Greek yogurt, crème fraîche, buttermilk. The substitute will change the texture and tanginess of the dish, but it can still provide a creamy element to the sauce.
7. Flour — cornstarch. The substitute will affect the thickness and texture of the sauce, but it can still provide a similar binding agent.

💭 Cooking Tips

1. Use a high-quality cut of pork, such as pork shoulder or pork tenderloin, for the best flavor and texture.
2. When browning the pork, be sure to get a nice golden crust on all sides to add depth and complexity to the dish.
3. Don’t skimp on the paprika – it’s the star of the dish and gives it its signature flavor. Use a good quality Hungarian sweet paprika for the best results.
4. Be careful not to burn the paprika when adding it to the dish – it can become bitter if cooked too long or at too high of a heat.
5. Add the sour cream gradually and stir constantly to prevent it from curdling. If you’re concerned about the sour cream curdling, you can temper it first by stirring in a small amount of the hot liquid from the pan before adding it to the dish.
6. Let the dish simmer low and slow to allow the flavors to meld together and the pork to become tender and juicy.

🌶️ Variations

1. For a spicy kick, you can add a small amount of cayenne pepper or red pepper flakes to the paprika mixture.
2. Try using different cuts of pork, such as pork tenderloin or pork shoulder, for a different texture and flavor.
3. Substitute the sour cream with Greek yogurt for a healthier option, or coconut cream for a dairy-free alternative.
4. Add some diced bell peppers or tomatoes to the onion and garlic mixture for some extra flavor and color.
5. Instead of using chicken or vegetable stock, try using beef or pork stock for a richer flavor.
6. Add some fresh herbs, such as parsley or thyme, to the dish before serving for a burst of freshness.
7. For a more authentic Hungarian flavor, try using smoked paprika instead of regular paprika.
8. For a sweeter taste, add a tablespoon of honey or brown sugar to the sour cream mixture.
9. Experiment with different cooking methods, such as slow cooking or grilling the pork chops, for a unique twist on the classic recipe.

🥡 How to Store

To store Pork Paprikash, let it cool completely and transfer it into an airtight container and refrigerate it within 2 hours of cooking. It can be stored in the fridge for up to 4 days.

When reheating, make sure to heat it to an internal temperature of 165°F (74°C) to ensure it is safe to eat. It’s best to reheat it on the stove over low heat, stirring occasionally to prevent scorching.

Alternatively, it can be reheated in the microwave, but it may cause the sour cream sauce to separate.

To prevent this, stir the sauce well before serving.

If you need to freeze the Pork Paprikash, transfer it to a freezer-safe container and store for up to 3 months. To thaw, transfer the container to the fridge and let it thaw overnight. Reheat following the instructions above.

🥗 What to serve with?

1. Egg noodles or pasta. This classic combination is a perfect match for the creamy and savory sauce. The texture of the noodles complements the tenderness of the pork, making it a filling and satisfying meal.
2. Mashed potatoes. The creamy and buttery flavor of the mashed potatoes balances the tanginess of the dish.
3. Roasted vegetables. Roasting vegetables like carrots, broccoli or cauliflower can add a sweet and smoky flavor that compliments the bold taste of the paprika. The roasted vegetables also provide a healthy balance to the richness of the dish.
4. Steamed rice. This is a simple yet effective side dish that balances the spicy flavors of the dish. The texture of the rice is soft and fluffy, making it a perfect vessel to soak up the delicious sauce.
5. Salad. Light and fresh salad can be a great accompaniment to the rich and savory flavors of the Pork Paprikash. Try a simple green salad with a light vinaigrette, or a more substantial salads like smashed cucumbers, Korean zucchini salad or just a simple mix of arugula with parmesan cheese and cherry tomatoes.

🙋‍♂️FAQ