HUNGARIAN TREASURE (SZEKELY GULYAS)
This combination of pork, sauerkraut, sour cream and paprika is heavenly served on buttery egg noodles with or without poppy seeds. Here's to great comfort food. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to a 4- or 5-qt. slow cooker. In the same skillet, melt butter over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic and paprika; cook 1 minute longer. Pour over meat. Add , sauerkraut and water., Cook, covered, on low until pork is tender, 3-4 hours. Stir in sour cream; sprinkle with poppy seeds. Serve with noodles.
Nutrition Facts : Calories 369 calories, Fat 25g fat (12g saturated fat), Cholesterol 79mg cholesterol, Sodium 1181mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein.
PORK CHOPS WITH CREAMY MUSTARD NOODLES
A fast, creamy skillet sauce dresses up everyday pork chops and noodles. Chicken also works well with this recipe and the zesty mix of mustards.-Margaret Bracher, Robertsdale, Alabama
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Cook noodles according to package directions. , Meanwhile, combine the salt, pepper, garlic powder, thyme and oregano; rub over pork chops. In a large skillet, brown chops in oil. Add broth and water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 160°, turning once. Remove chops and keep warm., Stir the cream cheese, butter and mustards into the skillet. Cook and stir over medium heat until thickened. Drain noodles; add to skillet and toss to coat. Serve with pork chops. Garnish with parsley.
Nutrition Facts : Calories 642 calories, Fat 32g fat (14g saturated fat), Cholesterol 179mg cholesterol, Sodium 1175mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 2g fiber), Protein 44g protein.
SOUR CREAM PORK CHOPS
These are the most tender and succulent pork chops you've ever had. My fiance absolutely loves them! Serve over noodles or rice.
Provided by AMI
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 8h45m
Yield 6
Number Of Ingredients 9
Steps:
- Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.
- Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.
- Preheat oven to 200 degrees F (95 degrees C).
- After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.
Nutrition Facts : Calories 257 calories, Carbohydrate 14.3 g, Cholesterol 53.9 mg, Fat 14.4 g, Fiber 0.7 g, Protein 16.8 g, SaturatedFat 7.3 g, Sodium 487.2 mg, Sugar 1.3 g
THYME & GARLIC PORK CHOPS WITH EGG NOODLES IN SOUR CREAM SAUCE
Steps:
- Place a large pot of salted water onto boil. Heat the vegetable oil in a large straight sided skillet over medium high heat. Rub the pork chops on both sides with the cut side of the halved garlic. Then season both sides with salt and pepper and sprinkle with 1 tsp thyme. You can use more if you like the flavor. Place the pork chops in the skillet and allow them to brown. About 5 minutes on each side - more or less depending on your cook top. When they're golden brown and firm to the touch you know you're done. Remove the pork chops and place them on a plate to rest. Add the onions to the skillet and let saute for a few minutes then add the garlic and remaining thyme and cook until the onions are translucent. Dissolve the bullion cube in the boiling water. Combine the flour and the sour cream. Add the egg noodles to the boiling water. Add the beef bullion water to the skillet. Make sure you scrape up all the yummy bits! Add the sour cream to the skillet and combine well. Season the sauce with salt & pepper to taste. Drain the noodles and toss them with the sauce. Serve!
GARLIC-THYME PORK CHOPS
There won't be any doubt about what's for dinner when broiling pork chops fill the kitchen with the smell of thyme, garlic, and apple.
Provided by Alan in SW Florida
Categories Pork
Time 28m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place pork chops on the unheated rack of a broiler pan. Arrange onions around pork chops. Set pan in oven and adjust oven rack so that top of meat is 4 to 5 inches from broiler element. Remove pan and chops. Preheat broiler. Return pan to the broiler and broil, without turning, for 9 minutes.
- Meanwhile, for glaze, in a medium saucepan bring apple juice or vermouth to boiling; boil uncovered on high for 5 to 6 minutes or until reduced to 1/2 cup.
- Meanwhile, combine cornstarch with cold water; stir into apple juice or vermouth. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in oil, garlic, 2 tablespoons of the fresh thyme or 1 teaspoon of the dried thyme, the pepper, and salt. Remove 2 tablespoons of the glaze and set aside. Turn pork; broil 9 to 13 minutes more or until juices run clear. Using a pastry brush, coat pork chops and onions with glaze during the last 5 minutes of cooking.
- Remove onions to a small serving bowl. Remove pork chops to serving platter or dish. Stir the reserved glaze and the remaining thyme into onions. Pass with pork chops. Garnish with fresh thyme sprigs, if desired.
Nutrition Facts : Calories 1190, Fat 88, SaturatedFat 32.2, Cholesterol 292.4, Sodium 388.5, Carbohydrate 17.5, Fiber 1.6, Sugar 10.3, Protein 77.5
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- Season the pork chops on both sides with salt and pepper. Drizzle the olive oil in a large skillet set over medium-high heat and brown the pork chops on both side. Remove the chops to a plate.
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