When I was a little girl, my mother had the entire collection of The Woman’s Day Encyclopedia of Cooking, and there was a recipe in for Hungarian Porkchops, which I have been making for many years. Today, I decided to change the recipe a bit and came up with Pork Chops Paprikash.
In Glendale, California, which has a large Armenian population, we have Red Pepper Sauce. It’s basically paprika peppers, and I use it quite often, in sauces, eggs, and other dishes. There are many brands and you can probably find it in ethnic European stores. I highly recommend it.
Paprikash dishes call for sour cream. I have probably talked about this before, and I will say it again. When you buy sour cream, please only get the kind that has cultured cream. The other stuff has gelatin and other ingredients as fillers, and they just are not real sour cream. The Alta Dena brand has a wonderful saying on the top of the tub, “Those cravings you feel are totally natural”. I love that because it’s true – there is nothing in that sour cream except cultured cream, the way sour cream should be.
- 4 medium-size boneless Pork Chops
- 1 cup flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons paprika
- 1 teaspoon freshly cracked pepper
- 1/2 teaspoon fine sea salt
- 1 tablespoon olive oil
- 1 teaspoon Chopped Shallots in Oil
- 1 teaspoon beef base
- 1 cup hot water
- 2 tablespoons Red Pepper Sauce
- 1 cup more or less of Real Sour Cream
- Wash the pork chops and pat them dry.
- Get a clean plastic bag and put the flour and spices in it.
- Put the chops in the bag and shake it until the chops are well coated.
- Heat oil in a skillet, and when the oil is heated, put the chops into the skillet, and brown on both sides. Do not burn.
- Remove the chops from the pan, and set aside.
- Combine the beef base and the hot water. Mix well to make the broth.
- Sauté the shallots in the oil, adding more oil if necessary.
- Add the beef broth and scrape up the good stuff on the bottom of the pan.
- Add the red pepper sauce and mix that in as well.
- Put the chops back into the pan, lower the heat and cover the pan.
- Simmer for about 20 minutes, or until the chops are completely cooked (150 degrees).
- Remove the chops to a serving platter, keeping them warm.
- Add the sour cream to the pan, and whisk it all in well.
- Spoon over the chops.
This is very nice served with noodles or spaetzle.
If you do not want to use pork, you can use chicken instead.