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December 2018

Regional Cuisine Recipes

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Paprika Pork Recipe

Paprika Pork recipe and other regional cuisine recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Paprika Pork recipe  PDF


1 tb Mild Hungarian paprika
1 tb Medium hot Hungarian paprika
4 Pork chops, about 1/2 thk,
trimmed of all fat 2 tb Butter or margarine
2 tb Vegetable oil
2 Medium onions, cut cross
wise thinly and separated into rings 6 Cloves garlic, chopped fine
3/4 c Dry white wine
2 tb Slivovica (Plum brandy)
2 tb Sour cream
Strips of pickled mild red peppers for garnish Mi the paprikas together and spread on a sheet of wa ed paper. Rinse the chops under cold water, then dredge both sides of each wet chop in the paprika, making sure the entire surface of both sides is covered with paprika. Heat butter and oil together in a large skillet. Add onions and saute until they are soft. Add the garlic and cook another 2 minutes, stirring occassionally. Push the onions and garlic to one side and add the chops. Brown chops on both sides, about 4 minutes each side. Add more oil if needed. Stir in wine and brandy. Bring mi ture to a boil over high heat reduce heat to low, cover and simmer the chops a minimum of 10 minutes on each side depending on their thickness. Remove the chops to a serving platter and keep warm. Stir together the onions, garlic, and juices left in the pan. Increase the heat and cook, stirring constanlty, until the mi ture is the consistency of a thick soup. reduce the heat and add the sour cream and mi well. Pour the sauce over the chops, garnish with the pickled pepper and serve hot with egg noodles or boiled potatoes.

Paprika Pork recipe and other regional cuisine recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
540 people have voted
Last Reviewed on 2018-12-14



Friday, Dec 14 2018 Download & Print Paprika Pork recipe  PDF   Regional Cuisine recipes RSS   New

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8 oz Mushrooms (wild if possible) 5 oz Good meat dripping 2 Onions 1 lb Medium oatmeal Salt and black pepper Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mi ture makes an e cellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. ...

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