Hungarian pork chops

Knocks?

Sausage?

Originally Posted by Darrell

Knocks?

Sausage?

Yeah, I'll show you.

[mosesbotbol]

40 minutes sounds like a long time to cook pork chops; must be a very low simmer or some thick chops!

I love paprika, but usually use Spanish not Hungarian. Will give it a whirl.

Thanks for the recipe.

Originally Posted by mosesbotbol

40 minutes sounds like a long time to cook pork chops; must be a very low simmer or some thick chops!

I love paprika, but usually use Spanish not Hungarian. Will give it a whirl.

Thanks for the recipe.

Both, I like to use thick cut Chops and a low simmer will make them very tender

[Neuromancer]

Yeah, Ron, but if you want a tip on this from a real Hungarian, the paprika has to be the hot kind of Hungarian paprika for this to be a real Hungarian dish...

[mosesbotbol]

Originally Posted by Ron1YY

Both, I like to use thick cut Chops and a low simmer will make them very tender

I used thick chops and 40 minutes was acurate. Used a large dutch oven Cruset.

Originally Posted by mosesbotbol

I made it last night and it was quite nice. Next time, I would use less broth and more flour. I added some garlic to it as well.

I did not have Hungarian paprika so I mixed 1/3 hot and 2/3 sweet-smoked Spanish paprika.

Instead of using all the gravy on top of pork (which it makes a lot of), I stirred in egg noodles and let them absorb some of the gravy. Worked out well.

Originally Posted by mosesbotbol

I used thick chops and 40 minutes was acurate. Used a large dutch oven Cruset.

This put a HUGE smile on my face!!!!!! That is what it's all about!!!! Sharing, and a nice full stomach!!!!!!

I will be trying this tonight !