A well balanced sauce and succulent pork chops combine for a magnificent weeknight meal. Uncomplicated, simple and a meal that is ready in under an hour, Paprikash Pork Chops will become a family favorite in your home.
The last of our one dollar per pound pork chops have come out of the freezer and we are having one more pork chop dinner this week. The other day I made pork chops with apricot sauce which tasted exquisite and I was thinking whether we should take these pork chops and make our standard go to braised pork chops with onions or do something different.
As I began to take notice of what was available in the pantry and refrigerator it struck me. Paprikash. Now typically it's chicken paprikash but I thought that pork would also be lovely swimming in the beautiful sauce that is created when you make it with chicken. Pork pairs well with peppers, with tomatoes and with sour cream. Therefore, what's not to love?
And, I must give props to the sauce. The sauce is incredibly delicious. I could eat it by itself over egg noodles and be totally satisfied. There's a subtle flavor from the pork in the background along with the loveliness of the peppers, tomato and onion. The sour cream/chicken broth combination perks up the sauce tremendously. So if you have someone in your family that won't eat meat, they can at least feast on the egg noodles topped with this sauce.
- 4 bone-in pork chops
- 1 green bell pepper - cut into strips
- 1 large onion - diced
- 1 large tomato - peeled, seeded and chopped
- 1 1/2 cups chicken broth
- 1/2 cup sour cream
- 2 tbsp. butter
- 1 tbsp. olive oil
- 1 tbsp. paprika
- 1/4 cup flour or cornstarch
- cayenne pepper to taste
- salt and black pepper to taste
- granulated garlic to taste
- onion powder to taste
- Season both sides of the pork with salt, black pepper, onion powder and granulated garlic to taste.
- In a large dutch oven over high heat, melt the butter and olive oil and add in the pork chops.
- Brown them well (about 2 minutes) and flip them over and brown the other side for 2 more minutes. Remove the pork chops and place on a platter.
- In the same dutch oven, add in the onions, turning the heat down to medium low and cook until they become translucent, stirring and scraping to get up all of the good bits from the bottom of the pan.
- Next, de-glaze the pan with the chicken broth and add in the bell pepper, tomato, paprika and cayenne pepper and salt and pepper to taste. Give a good stir.
- Add the chops back to the pan and lid it. Cover and simmer for 20-25 minutes. Again, remove the pork chops to a platter.
- Add the flour or cornstarch into the sour cream, stirring to combine well then whisk this mixture into the sauce. At this point you could elect to use a hand held food blender or regular blender and puree the sauce. What I did was to use a spider and dig out some of the pepper, onion and tomato and put them in a bowl. Then I used the hand held blender to puree the rest of the sauce after adding in the sour cream mixture than added the whole pepper strips, etcetera back to the pan.
- Add the pork chops back in and cook for a few minutes to warm the chops in the sauce.
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