Foodporn: Simple Hungarian
I was trying to cook something that was tasty without being terribly spicy--a problem I've had of late. This recipe is exactly what I wanted. I imagine it's also good with chicken, and that you could use "silken" tofu for a kosher option. I served these with stuffing and collard greens, though I imagine a cabbage salad with buttermilk dressing would be better than the greens.
Hungarian Pork Chops
500 g boneless pork loin chops
handful all-purpose flour
Kosher salt and freshly ground black pepper
oil for the pan
2 cloves garlic, minced
tablespoon sweet paprika
tablespoon caraway seeds
couple glugs dry white wine
225 mL/scant cup chicken stock
couple spoonsful sour cream
Additional kosher salt and freshly ground black pepper
Pound pork thin. Season with kosher salt and pepper. Dredge in flour.
Heat the oil in a large skillet over medium-high heat until smoking. Sauté until browned on both sides. Remove from pan to foil-covered plate.
Add the garlic, paprika and caraway seeds to the pan. Saute until fragrant, then stir in any leftover flour to make a roux. Add the wine and chicken stock to make a gravy. Stir in the sour cream and season with salt and pepper. Spoon over the pork and serve at once.
Hungarian Pork Chops
500 g boneless pork loin chops
handful all-purpose flour
Kosher salt and freshly ground black pepper
oil for the pan
2 cloves garlic, minced
tablespoon sweet paprika
tablespoon caraway seeds
couple glugs dry white wine
225 mL/scant cup chicken stock
couple spoonsful sour cream
Additional kosher salt and freshly ground black pepper
Pound pork thin. Season with kosher salt and pepper. Dredge in flour.
Heat the oil in a large skillet over medium-high heat until smoking. Sauté until browned on both sides. Remove from pan to foil-covered plate.
Add the garlic, paprika and caraway seeds to the pan. Saute until fragrant, then stir in any leftover flour to make a roux. Add the wine and chicken stock to make a gravy. Stir in the sour cream and season with salt and pepper. Spoon over the pork and serve at once.