This is a flavorful, straightforward dish. Use those summer peaches in the ideal way. Consider experimenting with different fruits since it is very adaptable.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 55 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 14 |
| Yield: | 14 servings |
Ingredients
- 5 slices bacon, diced
- 2 large onions, diced
- ¼ cup Hungarian paprika
- 1 ½ teaspoons garlic powder
- ¼ teaspoon ground black pepper
- 5 pounds boneless pork chops, trimmed
- 1 large yellow bell pepper, seeded and diced
- 2 (14 ounce) cans diced tomatoes, with liquid
- ⅔ cup beef broth
- 2 cups reduced-fat sour cream
- 2 (6 ounce) packages wide egg noodles
Instructions
- Place the bacon in a large, deep skillet, and cook over medium-high heat until evenly browned, about 10 minutes. Drain, and reserve the drippings. Add the onions to the bacon and cook together until the onion is translucent. Remove skillet from heat and stir the paprika, garlic powder, and pepper into the bacon mixture. Transfer the mixture into a large stockpot.
- Heat a small amount of the reserved bacon drippings in the skillet again over medium-high heat. Cook the pork chops in batches in the hot drippings until evenly browned on both sides. Use additional bacon drippings for each batch as needed. Remove the pork chops to a cutting board and blot excess fat off the surface of the chops with a paper towel; cut into bite-sized cubes and stir into the bacon mixture.
- Heat a small amount of the bacon drippings in the skillet; cook and stir the bell pepper in the hot drippings until softened and fragrant; drain on a plate lined with paper towels. Stir the cooked pepper into the bacon mixture.
- Pour the tomatoes with liquid and beef broth into a stockpot and place the pot over medium-high heat. Bring to a simmer and reduce heat to medium-low. Cook until the stew begins to thicken, stirring occasionally, about 90 minutes. Stir the sour cream into the stew just before serving.
- Bring a pot with lightly-salted water and bring to a rolling boil; add the egg noodles to the water and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Ladle the stew over the drained noodles to serve.
Nutrition Facts
| Calories | 323 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 3 g |
| Protein | 27 g |
| Saturated Fat | 5 g |
| Sodium | 349 mg |
| Sugars | 3 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I made this exactly as the recipe stipulates and was disappointed. Not much flavor at all. I gave it 3 stars because it is food and it is a meal – I didn’t hate it, but would never make it again.
My wife brought me a pound of Hungarian Paprika back from Hungary. This made all the difference. This dish was spicy, yet flavorful. We all loved it!
I made it per recipe. It came out really good. Lots of leftovers, next time I’ll make half.
Tried this for the first time and my husband loved it. I did not have Hungarian paprika so I blend together Chipotle Chile pepper seasoning with Spice Island paprika and it came out great! plan to make this more in the future!!
Absolutely wonderful! I changed up some of the steps, but used the called for ingredients and could not believe that the family loved it as much as they did!!
This is really good! I’m cooking it now, and it’s Just about done. Just waiting on the pasta. The sauce has a really nice flavor, the pork is moist and tender. I am very excited for dinner. The flavor was so good, I hesitated to add sour cream. My husband said to go ahead, so I did. It’s just as good, and maybe even better. I would eat this either way. Thank you for a great new recipe for our family. I’m sure this one will get requested a lot.
OMG!! this was AHmazing! The flavor was to die for. Use GOOD beef stock and real Hungarian paprika. I had to re-set my password just to give this review and this is an absolute keeper. Is there a more than 5 star category?
My Picky Family love this recipe and it was easy to make
I halved the recipe because I am only feeding 3. I salt & peppered the pork before cooking it in the bacon fat. I did add mrs dash onion & herb after tasting it. Family loved it & I will make it again.
Yum
Good and rich. Just cook the onions with the peppers with the bacon, there’s really no need to separate like this. (I followed it the first time I made it). Pat the pork dry before searing it to get a good sear on it. I used tomato sauce since my family won’t eat cooked chunks of tomato and it worked fine. After dinner, I added just a touch of cayenne pepper to the mix to give a little more zing because we all felt it needed a touch more flavor. Lastly, instead of cooking it on the stove, I sauteed/browned everything in a pan, added it to my Instant Pot, added the liquids, and cooked it for 30 minutes of high pressure. Once the 30 minutes was up, I started the water for the noodles and let the pressure naturally release. When the noodles were done and draining, I let the last of the pressure go, added a roux to thicken the sauce, added sour cream, and served topped with fresh parsley. Overall good!
Delicious
Made this just as directed with the exception of reserving the sour cream which was served on the side so everyone could add it to their liking. Everyone really liked this dish, and the fact that I happened to make this on a cool rainy night made it even better. With some home made bread, this is real comfort food. I will make this again.
Just ok. Lacked flavor even though I doubled the bacon. Won’t make again. Simply ho hum.
Awesome!
I absolutely loved this recipe! I halved all the ingredients and used country ribs instead of loin. I made it in my insta-pot for 20 minutes, to save me time. I also used a corn starch slurry to thicken it. Served over egg noodles and it was amazing. This was so good I had to come write a review. Try it, you won’t be sorry!
Family loved it! Substituted one can of diced tomatoes with fire roasted tomatoes. Slow cooked in a Dutch oven. Really great! Will definitely make again and again.
Good flavor but bland. If you can prep this in 20 minutes, like it says, then you are the flash. It takes more like 2 hours with all the chopping and cooking the bacon and browning the pork. Over all not bad
We cut up a pork roast instead of using pork chops.
Only change we made was we had smoked pork loin left over so prep was easy…. served over rice. Delicious and will make again!
The flavor wasn’t that strong but I think upping the spices would help. I’m not sure the bacon was needed, it got kind of lost with everything else.