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Hungarian Pork Chops
Prep Time
20 Minutes
Cook Time
40 Minutes
Ingredients
13
Servings
4
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.
Ingredients
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
COOKING INSTRUCTIONS
- 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.