i was told to make more pork. so this is my attempt at more pork recipes.
i know pork goes well with apples but i’m going for a more “hunky” and filling dish since the weather has been dreary and putting me in that mood. i’ve turned to Martha once again and she has given me the pork paprikash recipe for this dish. she calls for pork tenderloin but i will be using chops. you will need:
- 8 oz. egg noodles
- 1 tablespoon butter, cut into pieces
- 1 pound of pork chops
- 2 tablespoons sweet paprika
- 2 tablespoons olive oil
- 1 can (14 ounces) whole peeled tomatoes in juice
- 1/2 cup sour cream
cook the egg noodles to the directions on the package.
while the egg noodles are boiling, season your pork chops with salt, pepper and paprika. in a large skillet heat 1 tablespoon of oil over medium-high heat. cook the pork chops, flipping once, until brown. transfer to a plate.
return skillet to the stove and reduce the heat to medium. add the remaining tablespoon of oil and cook the onion until soft. add pork, remaining tablespoon of paprika, tomatoes with juice and 1/2 cup water. bring to a boil and then reduce to a simmer. cook until the sauce has slightly thickened, breaking up tomatoes with a spoon, about 5 minutes.
remove skillet from heat and stir in the sour cream. season with salt and pepper. serve paprikash over noodles and garnish with parsley if desired.
it is best to use pork loin than chops, but chops was what i had. it would be easier to use the cubed pork in the skillet. either way, it turned out well. a nice Hungarian meal to satisfy the hunky craving.