I like it when paprika shares the spotlight with other ingredients in a recipe ~ not only for the great color, but also the sweet spicy taste.
These pork chops are browned quickly in a skillet, and then simmered in a sour cream sauce loaded with paprika, sherry, ketchup, caraway seeds and more. The aroma is outstanding while they simmer, ending with a tender mouthwatering chop!
Paprika is made from dried ground chile peppers, capsicum annuum, which originated in southern Mexico. Christopher Columbus gets the credit for introducing the chile to Europe.
These peppers reached the Balkans in the 1560’s and were called peperke or paparka. The peppers quickly made their way to Hungary, now renowned for its paprika. Kalocsa, Hungary is even home to The Paprika Museum, with the city celebrating its famous spice at the Paprika Festival each year in October.
|The Paprika Museum|
|Chile peppers hanging in museum|
Western kitchens became familiar with paprika years later, in the mid-1900’s. South America, Spain, Mediterranean regions, India, and California join Hungary as major producers of paprika.
Paprika is used as a coloring agent in foods and cosmetics. The flamingos in zoos have paprika included in their feed to keep their pink plumage bright and beautiful!
|Starting to simmer|
Hungarian Pork Chops
4 pound boneless pork loin chops
¼ cup flour
Salt and seasoned pepper, to taste
2-3 tablespoons canola oil
1 cup sour cream
1 cup chicken stock, low salt
¼ cup dry sherry
¼ cup ketchup
1 tablespoon Worcestershire sauce
1½ tablespoons sweet or hot paprika, your preference
1 tablespoon caraway seeds
Season pork chops with salt and pepper.
Dredge in flour.
Heat oil in skillet and brown seasoned chops.
In a medium bowl, combine the sour cream with the remaining ingredients and pour over chops.
Cover and simmer gently over low heat for about 45 minutes to an hour, until fork-tender.
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!