Pork Chops With Paprika in Cream Sauce (Côtes de Porc Hongroise)

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

Wow! What a fantastic recipe! We had 1.5” to 2” thick chops, and 10 minutes per side would have over-cooked them considerably. I inserted a BBQ thermometer, flipped them at 100 degrees, drained oil at 125 and added onions, and took off the heat at 138. Roughly six minutes per side. As others mentioned, we used half hot Hungarian paprika, half sweet. As also mentioned, we used the sauce recommended for four servings for two of us, and there was none left. So consider doubling the sauce. Yum

6 1/2 minutes per side seemed perfect for my gas range on medium high. I used seltzer and white wine vinegar in a 1:1 ratio instead of white wine and added a splash of chicken stock. Served over rice. Perfect, quick and inexpensive!

This, as written, is a keeper. Easy to make and really appreciated. I was worried about the 10 minutes per side instruction, but know that "medium high" is really relative, so I used my normal pork chop heat level and looked for the "nicely browned" direction as my guide. On the presentation end, I took time to strain some of the onions out of the sauce before serving but that was a personal thing (appearance). Well received by guests, easily doubled. Will serve again with no further changes.

This is both quickly made and spectacularly delicious. I do cook the chop for less time, though. Depending on the thickness, I do more like 6 min/5 min. While I make the sauce, the chops rest, and they cook a bit more. Yum.

Per an earlier commenter I brined the chops first. Easy and so flavorful. Served with roasted broccoli for a quick Sunday supper.

So tasty just as is.

I used pork tenderloin medallions for this dish. Kept the medallions warm after cooking, then covered then with the onion and proceeded on with the sauce. A first rate dish with wonderful a French Inspired flavor.

This is the only pork chop recipe you need. Classic, simple and delicious. Mine were particularly thick chops so I finished them in the oven while I made the sauce. I used a meat thermometer to track their progress, to make sure they didn’t overcook and dry out. Pulled them when it registered 150 and then let them rest for a few minutes before adding them back to the sauce in at the last minute. Served with roasted potatoes.

Thanks, Jim, for your note of one year ago. Doubling sauce and paprika worked well for me.

Sautéed boneless chops about 4 minutes each side then held in warm oven while finishing sauce. Used pale ale instead of wine. 2tsp mustard, quarter cup sour cream just before serving. Delicious.

Great recipe! Made the same sauce for 2 pork chops (careful not to overcook--10 minutes total is likely plenty). Added sliced mushrooms after removing the chops, and another teaspoon or so of paprika into the sauce. Thumbs up all around!

Sour cream is a good substitute for cream. Also, reduce time for thinner chops.

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.

Thick chops to 135 or 136 degrees then keep in warm oven while making the sauce. May want to double the sauce.