Hungarian Pork Chops

Hungarian Pork Chops

Hungarian Pork Chops

Prep Time
20 Minutes
Cook Time
40 Minutes
This Hungarian style pork chops are flavoured with Papika and Garlic and can be served with pasta or boiled potatoes for a warming winters night.
  • 1 tablespoons oil

  • 4 boneless pork chops

  • 2 tablespoons flour

  • 2 onions, chopped

  • 1 red pepper, sliced

  • 1 tablespoons Paprika

  • 1 tablespoons Paprika

  • ½ teaspoon Minced Garlic

  • ¼ teaspoon Ground Black Pepper

  • 400 gram (14 ounce) tin chopped tomatoes

  • 2 tablespoons tomato purée

  • 300 millilitre (½ pint) chicken stock

  • Schwartz Sea Salt and Black Pepper to season


  • 1 Score the pork chops with a knife on both sides. Season with Salt and sprinkle with the flour.
  • 2 Heat the oil in a large sauté pan and brown the pork chops on both sides. Add the onions and fry for 2-3 minutes or until they begin to soften. Add the pepper and fry for a further 1-2 minutes, add both Paprikas, Garlic and Black Pepper. Stir and fry for 30 seconds.
  • 3 Add the tomatoes, purée and chicken stock, bring to the boil, turn down the heat and cover with a lid and simmer for 30 minutes or until the chops are cooked through.
  • 4 Serve with pasta or boiled potatoes.