Pork Chops With Paprika in Cream Sauce (Côtes de Porc Hongroise)
- Total Time
- About 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4loin pork chops, about 2 pounds (or 4 8-ounce pork chops)
- Salt and freshly ground black pepper
- 1teaspoon paprika
- 2teaspoons peanut, vegetable or corn oil
- ¾cup finely chopped onion
- ½cup dry white wine
- ½cup heavy cream
- 1tablespoon Dijon mustard
Nutritional analysis per serving (4 servings)
503 calories; 31 grams fat; 13 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 42 grams protein; 688 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle the pork chops on both sides with salt, pepper and paprika. Heat the oil in a heavy skillet over medium-high heat. When hot, add the pork chops. Cook until nicely browned on one side, about 10 minutes. Turn and saute until just cooked through, about 10 minutes. Pour the fat from the skillet. Sprinkle the onion between the pork chops and cook briefly. Transfer the pork chops to a platter; keep warm.
- Step 2
Add the wine to the skillet and cook, stirring, until the liquid is almost fully reduced. Add the cream and cook over medium-high heat for 2 to 3 minutes. Remove from the heat and stir in the mustard. Season with salt and pepper. Serve the pork chops with the sauce on top.
- This is a simple recipe, and it goes very quickly, especially at the end. Be careful not to cook down the cream sauce too much. It's not a disaster if you do, but you'll wind up with something drier and less luxurious.
Private Notes
Comments
I used twice the paprika, with 2/3 sweet and 1/3 hot. I also doubled the sauce, except for the mustard. Paprika and marjoram work extremely well with each other, so I put about 1 tbsp of day marjoram into the sauce. The chops were about 1/2 inch thick (bone-in). I seared them on high heat about 3 minutes per side, set them in a warm oven, then made the sauce. I returned the chops and their juices to the sauté pan and allowed them to simmer in the sauce for a few minutes. Yum.
10 minutes per side in my cast iron pan on a gas cooktop on medium high would have made these pork chops dry as a bone. I cooked them for no more than 15 minutes total and still found them pink in the middle and somewhat tough although tasty.
It adds to the flavor to add just a touch of chicken stock to the sauce. 7.5 minutes on each side in a searing hot pan made my chops just right.
Loved this. Made it in Mexico. Had no wine. Used broth. Sauce delish. Would be good on beef or chicken.
Our family loved this. Like others I salted the chops 30 min prior. My chops were 1/2 inch thick so I cooked 3 min each side. I used shallot instead of onion and added it to the pan when the wine was almost evaporated. I did not pour out the grease. I added the juices from the chops to the sauce. Delish.
Hey, now listen here. I have never ever made a porkchop that was edible until now. If you are a porkchop failure such as me, please make this recipe.I salted them and put them in the fridge for a few hours. Added paprika and pepper and all the rest. These chops I used were nothing special. I think they were like 1/2 inch Costco big pack. Super tender flavorful. Who am I anyway? My goodness
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