Margarita's International Recipes


Hungarian Pork Chops

Hungarian Pork Chops

Often times I find multiple versions of a recipe, as I did with this one for Hungarian pork chops. They all varied somewhat and I sought to choose what I thought were the best aspects of all of them and combined them. Alas, it was a mistake. While this dish was edible, and not unpleasant, it wasn't worth the calories. It needed something else - perhaps ketchup, as I saw in one recipe.

Hungarian Pork Chops


  • 1/2 cup flour
  • 2 Tbsp Hungarian sweet paprika
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp dried dill
  • 4 rib pork chops
  • 4 Tbsp butter
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 lb mushrooms, sliced
  • 1 cup sour cream
  • 1/4 cup sherry
  • 2 Tbsp tomato paste
  • 1 Tbsp Worcestershire sauce
  • 1/2 tsp paprika
  • 1 bay leaf
  • salt & pepper to taste


Mix together the flour, paprika, onion powder, salt, pepper and dried dill in a small bowl. Trim pork chops of excess fat and coat with the flour mixture.

Melt butter over medium-high heat in a large saute pan. Add the pork chops and brown on both sides. Remove and set aside. Add the onion, turn heat to low, and saute for five minutes. Add the garlic and mushroom and saute until the mushrooms are soft.

Meanwhile, in a small bowl mix together the sour cream, sherry, tomato paste, Worcestershire sauce and paprika.

Return the pork chops to the pan, pour sour cream mixture on them and add bay leaf and salt & pepper to taste.. Cover and cook for 30 minutes. Adjust seasoning as needed.

Adapted from several recipes and recipe comments.

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