Nice recipe! I prefer to replace ketchup with tomato paste and hit it with a splash of vinegar if you find you need the acidity. By the way on the strange feedback comment about this dish not being hungarian I am from Hungary and I can verify that not only are tomatoes extremely common in Hungarian food "tons of paprika" do not appear in every dish. That would frankly be bizarre. Tomatoes are called paradicsom -the same word as "paradise"
I thought this was very good, but I, as did others, tweaked it. I used thick bone in pork chops, because they tend not to dry out. I browned the pork chops, removed them and sauteed 1 carton of baby bella mushrooms and 1 medium onion, which I sliced thin. I then added the pork chops again. I used 1/2 cup cream, 8 oz sour cream, 1/2 good sherry (not cooking), 1/8 cup ketchup, 1/8 cup tomato paste, 1 TBS W-sauce, and 1/2 tsp hot paprika, 1/2 tsp salt. I let it simmer on low for 40 minutes and added 6 oz cooked egg noodle and let them soak up the sauce for 10 minutes. It came out really well, and my husband raved. I would have given in 5 stars, but I changed it too much!!
YUMMY! First of all let me say that I heeded the warnings and used less ketchup, cooked it less time, and put the sour cream in at the last 5 minutes. Also, I sauteed some onion and garlic with the pork chops, I used hot Hungarian paprika, and increased the amounts of worchestershire sauce. This was excellent! Contrary to others, this smelled great and I served it over egg noodles. I will definitely make it again! Thanks!
Alright I read all the reviews and heeded the warnings halved the ketchup used more w-c used tomato paste simmered for about 25 minutes tons of Hungarian Paprika (I added garlic too) etc- and added my own- I used Wondra flour to coat the chops first. When my boyfriend and I sat down to eat- we thought the sauce tasty the chops were cooked right and juicy- the only problem was that the chops themselves only tasted like lightly seasoned pork chops! None of that tasty sauce (which was still too ketchup-y Definitely using some crushed tomatos and tomato paste next time) had managed to seep into the chops! My solution: Marinade! In a big plastic bag pour a nice mixture of however you're gong to concoct your tomato base w-c sauce and the chops. Poke the chops a bit with a fork before adding them to the bag. Leave in fridge for a few hours to overnight and cook the next day. This resulted in juicy flavorful chops that were complimented by the sauce rather than coated by it.
We were wondering what to do with our chops one evening and this recipe answered that for us! They were wonderfully different than what we normally would do with chops but not too different. The tangy sauce is perfect! We used a Manzilla sherry (0) and combined with the wooster booster (Worcestershire sauce) added just the right zing. A really good balance of flavors.
I didn't have Sherry so I used cooking wine. I used les ketchup like others suggested. The taste was great but the presentation was pretty bad. All the breading came off the chops. It still tasted great. If I make this again I won't bread the chops!
Delicious. I cut back a bit on the ketchup, used dry vermouth instead of sherry, heavy cream instead of sour cream (started cooking without looking carefully at what I had in the store cupboard), cooked it for about 30 minutes and it was great. My husband said it was probably the best pork chop recipe he has eaten in ages
My husband who hates trying anything new thought this was great! I did pound the chops thin & doubled the sauce-will absolutely do this recipe again
This is a delicious way to prepare chops.I used the advise of others and use half the ketchup. I also made a few other alterations. I add 1/4 cup more sour cream a few more dashes of worcestershire 1 Tbls of paprika 1 tsp of minced garlic and 1/4 tsp of onion powder also I garnished with fresh chives. This recipe is a winner in our home. It was requested again already. I will try this recipe with chicken thighs next time!!
