Hungarian-style Pork Chops & Potatoes Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Pork chops, thin, 1-1/2 lb.
1/2 tsp: Salt, or to taste
1/8 tsp: Fresh ground pepper, to taste
2 tbsp: Butter or margarine,
1/2 cup: Onion, chopped
1 1/2 cup: Chicken broth or water,
1 tbsp: Paprika, or to taste
4 Med.: potatoes, cut in sixths
1/4 cup: 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 sides. Remove and
set aside. Add butter to drippings and saute onion untile tender,
stirring occasional- ly. Stir in 1 c. broth, the paprika and 1/4 t.
salt. Add potatoes. Bring to boil, cover and cook over moderate heat
about 10 minutes, shaking pan occa- sionally. Add chops. Cook 10 to
15 minutes longer or until potatoes and chops are tender, turning
occasionally and adding remaining 1/2 c. 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.
NOTE: David says it took longer that the times listed for the
potatoes to get done. I dont remember how much longer and hes
still asleep, but you can use your judgement. (He tends to like his
potatoes mushy, so the times listed may be all right for your family.)
Nancy
SOURCE: Stolen off one of the cooking conferences at a time I didnt
know it was bad manners to not give credit for someone elses time
and trouble of uploading recipes. Reposted by Nancy Coleman
Source from luhu.jp
heavy skillet; add chops and brown quickly on both sides. Remove and
set aside. Add butter to drippings and saute onion untile tender,
stirring occasional- ly. Stir in 1 c. broth, the paprika and 1/4 t.
salt. Add potatoes. Bring to boil, cover and cook over moderate heat
about 10 minutes, shaking pan occa- sionally. Add chops. Cook 10 to
15 minutes longer or until potatoes and chops are tender, turning
occasionally and adding remaining 1/2 c. 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.
NOTE: David says it took longer that the times listed for the
potatoes to get done. I dont remember how much longer and hes
still asleep, but you can use your judgement. (He tends to like his
potatoes mushy, so the times listed may be all right for your family.)
Nancy
SOURCE: Stolen off one of the cooking conferences at a time I didnt
know it was bad manners to not give credit for someone elses time
and trouble of uploading recipes. Reposted by Nancy Coleman
Source from luhu.jp