Cast Iron Hungarian Pork Chops

by | May 24, 2019 | Cast Iron Recipes

Cast Iron Hungarian Pork Chops

Cast Iron Hungarian Pork Chops may very well be the best pork chops you'll ever eat. Slow cooked in a rich creamy paprika sauce and served over noodles they'll quickly become a family favorite. The pork loin chops are are coated first then browned in butter and set aside. Next a sauce is prepared to pour over the chops for cooking in a cast iron dutch oven. The real hint is the slow cooking temperature which makes the pork fork tender and easy to cut. The sauce is, as they say, to die for and really finishes this dish. This is a great meal to make early, pop in the oven, and relax for a few hours. Enjoy!
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CourseMain Course
CuisineHungarian
KeywordHungarian, Noodles, Pork Chops
Prep Time45 minutes
Cook Time3 hours
Total Time3 hours 45 minutes
Servings8 people
Calories236kcal

Ingredients

  • 8 ea Pork Loin Chops Thin Cut
  • 5 tablespoons butter Salted
  • 1/2 cup All Purpose Flour
  • 2 tablespoons paprika Sweet Hungarian if available
  • 1 tablespoon Salt Kosher or Sea
  • 1 teaspoon ground black pepper Fresh
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried dill
  • 1 cup sour cream
  • 2 cups chicken broth
  • 1 cup white wine
  • 1/2 cup warm water
  • 1 tablespoon lemon juice
  • 1 large Spanish onion sliced into rings
  • 2 tablespoons minced garlic
  • 1/2 cup sauerkraut
  • 1 lb mushrooms sliced
  • 1 tablespoon dried parsely for garnish
  • 1/4 teaspoon poppy seeds

Instructions

  • Preheat the Oven to 350 degrees. Heat 2 tablespoons of the butter in a large (12") cast iron skillet over medium heat.
  • Mix flour, 1 tablespoon of the paprika, salt, pepper, onion powder, and dried dill in a large plastic bag. Shake the chops to coat, remove and reserve the coating mixture.
  • Saute the chops until brown on both sides, about 5 minutes per side in batches if necessary. Remove and place in a 5 Qt. cast iron dutch oven. Set aside.
  • In the skillet, add two tablespoons of the butter. Saute the onions and garlic until softened, the add the mushrooms and continue cooking till the mushrooms soften a bot. Poor the vegetables over the chops.
  • Add another tablespoon of butter to the skillet and whisk in the flour and the remaining seasonings from the bag. Add 1 cup of the chicken broth, the wine, the warm water and whisk to break up all the loose bits in the skillet. Simmer for about 2 minutes then add the sauerkraut and lemon juice. Add the remaining paprika and stir to combine. Thin the sauce out a bit with the remaining broth. Stir in the sour cream.
  • Pour the sauce over the chops in the dutch oven, cover and cook for 1 1/2 hours, testing the pork for tenderness. Continue cooking till the pork is completely tender.
  • Prepare the noodles according to directions, drain, and toss with 1 tablespoon of butter and the poppy seeds. Top the plated noodles with the chops as desired and add some of the sauce on top. Sprinkle with the parsley for garnish and serve.

Notes

Nutrition Information

Nutrition Facts
Cast Iron Hungarian Pork Chops
Amount Per Serving
Calories 236 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Polyunsaturated Fat 0.05g
Monounsaturated Fat 0.01g
Cholesterol 53mg18%
Sodium 1188mg52%
Potassium 15mg0%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 1g1%
Protein 27g54%
Vitamin A 50IU1%
Vitamin C 5mg6%
Calcium 10mg1%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.