Hungarian Pork Chops
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Cooking time: 40 minutes for menu Cooking schedule: see below for "menu" instructions |
Paprika, which is characteristic of both Hungarian and Spanish cooking, is dried, powdered, pimientos. It can be either sweet (meaning 'not hot') or hot. If you like things on the hot side use all hot or half of each. Spanish paprika has a slight smoky, flavor, while Hungarian is more complex. Both come in sweet and hot varieties.
Hungarian Pork Chops Time: 40 minutes
Quickly browned, then simmered in white wine and stock, flavored with bay and paprika, these pork chops are fork tender and full of flavor.
2 - 4 pork chops, depending on size, , 12oz total, 350gr, (more if bone-in)
2 tbs olive oil
1 tbs paprika
1/2 onion other half for potatoes
1 clove garlic
1/2 tsp thyme
1 bay (laurel) leaf
1/3 cup (3oz, 90ml) beef stock
1/3 cup (3oz, 90ml) white wine
1/3 cup (3oz, 90ml) Greek or plain yogurt or sour cream
Chop onion and mince garlic. Heat 1 tbs oil in nonstick skillet over medium heat. Add pork chops and brown well on both sides, about 8 minutes, total. Remove and set aside. Add remaining oil and paprika and sauté 1 minute. Add onions and garlic and sauté until tender, about 5 minutes. Add remaining ingredients, except yogurt, to skillet and bring to a boil. Return chops to pan, reduce heat, cover and simmer 20 minutes. Uncover, increase heat and reduce pan juices to about 1/3 cup. Turn heat off. Remove chops and put on a small platter. Remove bay leaf. Stir yogurt into pan juices and pour over chops. Serve.
Alsatian Potatoes Time: 40 minutes
Instead of the usual boiled potatoes try this tasty alternative: Potatoes and onions simmered slowly in chicken broth, which they absorb by the end of cooking time.
2 - 3 medium potatoes
1/2 onion
1 tbs oil
1/2 - 1 cup chicken stock
1/2 tsp thyme
Chop onion. Heat oil in small saucepan, just large enough to hold all ingredients. Sauté onion until tender, about 5 minutes. Cut potatoes into large chunks, about 1" (2.5cm). Add potatoes to pan and enough of the stock to just barely cover them. Bring to a boil, then reduce heat and simmer until potatoes are done and stock is absorbed, 25 - 30 minutes. Mind them during the last few minutes so they don't stick. Serve.
Carrots with Yogurt Cream Time: 25 minutes
Carrots are naturally sweet. Finished with a bit of creamy, tart yogurt gives them a fresh flavor, with a Moroccan twist.
2 - 3 medium carrots, enough for two
1/3 cup chicken stock
1/4 tsp garlic powder
1/2 tsp oregano
2 tbs Greek or plain yogurt
Peel carrots, cut in half the short way so you have 2 - 3 inch lengths. Cut in half the long way then cut each half again so you have carrot sticks. Put carrots and stock into a small saucepan or nonstick skillet. Bring to a simmer over medium heat. Reduce heat and let simmer until done, 10 - 15 minutes. Remove carrots from pan and add garlic and oregano. Return pan to heat and reduce liquid to about 1 tbs. Add yogurt, stir well to combine, pour over carrots and serve.
Cooking schedule: 40 minutes |
Add onions and garlic to pan, sauté |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
