Pork Paprikash: Pork in Paprika Sour Cream Gravy

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 butter
• 2 garlic cloves
• 250 ml of vegetable or chicken stock (half a cube of stock dissolved in 250 ml of boiling water can be used, but you must be careful with the salt)
• 300 g sour cream (30% fat content)
• 1 tbsp. flour
• 1 tbsp. paprika
• salt
• black pepper
• neutral vegetable oil

 🔪Step by step 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 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 of vegetable or chicken broth (you can replace it with half a stock cube diluted in 250 ml 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 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.

Pork Paprikash: Pork in 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. To cook pork in sour cream sauce with paprika, first of all I suggest frying it to get a nice ruddy crust, and then bring it to readiness by stewing. Then all that's left is to add sour cream and thicken the sauce with flour.

Speaking of sauce, be sure to stock up on bread, fry it in a pan (if you like), and get ready for a sauce fight between the 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.

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Cook Time25 minutes

Unattended:20 minutes

Total Time45 minutes

Servings4 servings

Ingredients 

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

Instructions

• Chop the onion into small cubes and finely chop the garlic.
• In a large frying pan heat neutral vegetable oil and fry the pork chops until crispy. Without finishing, remove the pork from the pan and set aside.
• Add butter to the pan and melt. Add the onion and fry until soft, add the garlic and fry for another 1-2 minutes. Pour in the broth, decaramelize the pan and stir the contents.
• Add paprika, stir. Return the pork chops to the skillet, cover, turn down the heat and cook for 10 minutes.
• Remove the chops from the pan again and prepare the sauce. Add sour cream and 1 tbsp of flour to the pan, stir until smooth.
• Serve the chops with the sour cream sauce and your favorite side dish.

Video

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