Hungarian Pork Chops
Total 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, 360gr, (more if bone-in)
- 4 tsp olive oil
- 2 - 3 tsp paprika depending on how spicy you like it
- 1 onion
- 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, 90gr) Greek or plain yogurt or sour cream
- Roughly chop onion and mince garlic.
- Heat 2 tsp 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 heat to boiling.
- 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.