Chops that are deliciously cooked in a sour cream sauce. Anybody will become more “bohemian” with the addition of some dark bread!
| Servings: | 3 |
| Yield: | 3 to 4 servings |
Ingredients
- 4 pork chops
- salt and pepper to taste
- ¼ cup all-purpose flour
- 1 cup sour cream
- ¼ cup dry sherry
- ¼ cup ketchup
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon paprika
- 1 bay leaf
Instructions
- Season pork chops with salt and pepper to taste. Dredge seasoned chops in flour. Heat oil in a large skillet and brown seasoned chops in oil (covering skillet with lid if desired). Pour off fat.
- In a medium bowl combine the sour cream, sherry, ketchup, Worcestershire sauce, paprika and bay leaf. Mix together and pour mixture over chops in skillet. Cover and let simmer gently over low heat for about 1 hour, or until chops are tender and cooked through. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).
Nutrition Facts
| Calories | 376 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 0 g |
| Protein | 18 g |
| Saturated Fat | 13 g |
| Sodium | 430 mg |
| Sugars | 5 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
This was is an excellent recipe. I was working with rather thin pork ribeye steaks, so I was afraid to let them cook for much longer than browning them in a skillet. So after browning both sides, draining the grease, pouring the sauce into the skillet, and covering, after ten minutes or so–time enough for the sauce to heat thoroughly–the dish was ready to go. I used cooking sherry, which was great, some jalapeno ketchup which lent some slight heat, no-fat sour cream for a healthier twist, and smoked paprika as slight substitutions. It was wonderful. My wife and son both loved it.
It says cook in OIL, but there’s nothing in the ingredients that says how much oil.
Weird flavor. Won’t make again.
These were not good. They tasted like ketchup pork chops. I might use this concept to make a sauce with no ketchup and at least a tablespoon of paprika.
it was too sweet for us and that was even with cutting back on the ketchup. Also, I’m not sure why the person is calling this Hungarian Pork chops. my In-Laws are Hungarian–like born and raised there–and mother-in-law never made anything like this. Went to several different relatives places for meals and pork was rarely served….maybe this is a ‘newer’ dish in Hungary. Also, that is not much paprika for a Hungarian dish. I’d say this is more of a Russian dish (or Ukraine etc). JMO
The sauce and chops tasted too much like sour cream not enough spices
I thought the sauce was fantastic…of course i overcooked the pork chops 🙂 but I will make this again. Recipe is great just the way it is…no adjustments from me.
I sauteed some sliced onions and some fresh minced garlic in a few tablespoons of butter before adding the flour. I also used white wine instead of sherry–I made no other changes. I served this with buttered egg noodles and roasted broccoli. The family liked it, it was a quick and interesting new way to make pork chops. It kind of reminded me of the beginnings of stroganoff.
Ho my gosh. I substituted greek yogurt for the sour cream, went easy on the ketchup, and added a bunch of Tabasco to the sauce… and wow. This is my new favorite way to eat pork.
Just made these. I could drink the sauce!! DH declared them “GOOD PORK CHOP,*grunt*”. High accolade from him! Didnt bread and fry chops just pan seared and added plain greek yogurt instead of sour cream at end of cooking. Served mine with green salad and oven roasted rosemary sweet potatoes. Will make again!Thanks for recipe!
Delicious! I was only cooking for 2, but I didn’t decrease the sauce ingredients. Should have, though, or should have served with rice or pasta. I forgot the bay leaf, but that didn’t seem to make any difference. Will definitely go into my rotation. Thanks!
Very tasty! I added a T of cornstarch mixed w water to thicken at the end. I used bone in chops to avoid getting dry.
I did not care for this recipe.
Yummy! I used THICK (1 1/2″) chops and would recommend chops no more than 3/4″ so the flavor permeates. I didn’t have sherry so I used white wine. I also added extra Worcestershire and paprika (used sweet Hungarian) and next time will add a little hot or possibly smoked paprika for a little more zip. My husband and daughter don’t even like sour cream so the fact that they liked it is very telling! I served it with home made spaetzle. The smell while cooking is amazing.
These had great flavor! The only thing I changed was to use tomato sauce instead of ketchup (personal preference) and of course I used Hungarian paprika. I didn’t measure anything, just approximated and the flavors were still well balanced. I didn’t need to cook this for an hour, it only took about 30-40 minutes. Served over egg noodles. Mmmmm….
Delicious! Very easy to make and smelled wonderful while cooking. We ate it with wild rice and broccoli. My husband enjoyed as well!
I didn’t have any sherry, so I omitted it from the recipe, but followed everything else. The pork chops were the most tender I’ve ever had and extremely tasty.
Love ’em, love ’em – a real family favorite!!
I used reduced fat sour cream when I made these. They turned out great. They were creamy and delicious and the chops were soooo tender! The sauce started out thin but thickened up while cooking and was great over some rice. We did not have any leftovers from this recipe! 🙂
Really good! Loved it with egg noodles. Made my kitchen smell yum!
Wonderful, Quick and Easy. I did a couple changes based on what I had in stock. I doubled the sauce and used a whole can of tomato sauce instead of the ketchup. I skipped the paprika cause I had none and I used red wine. I also seasoned the flour with salt and pepper and italian spices before I dragged the meat through it. Really good, my whole family liked it.