Hungarian Pork Chops

Hungarian Pork Chops

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

Key Products
Paprika

Product Information

£ 1.70/unit,34g
Paprika

Product Information

£ 1.70/unit,34g
Minced Garlic

Product Information

£ 1.90/unit,46g
Ground Black Pepper

Product Information

£ 2.20/unit,33g

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.

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