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Pork Chops With Paprika & Onion Gravy
Winter
nebet_het wrote in original_cins
This is actually an easy and quick dish to make with pork chops to give them some extra oomph! I highly recommend finding a place to buy paprika in bulk where they have various types or if you don't have that nearby then check online; there are even purveyors on Amazon that carry Smoked Paprika as well as many others both Spanish and Hungarian. I tend to shop by smell so online is a bit of a crap shoot but I trust Amazon's purveyors if you need to do that.

Ingredients:
1 med. sweet onion
3-4 lbs thin cut pork loin chops (boned or boneless is fine)
2 tblsp +more as needed olive oil
flour for dredging the chops (maybe 1/2 cup at most)
salt, pepper, cumin & regular paprika for seasoning the chops
2 tblsp smoked paprika
2 tblsp worcestershire sauce
1 to 1 1/2 cups of broth depending on how many chops you have (I used some leftover pork broth from a roast but chicken or beef would be ok)
1 cup of sour cream (or about 1/2 cup of ricotta cheese which is what I used as I was out of sour cream)

Let the chops warm up to room temp a bit then dust with salt, pepper, flour, cumin and paprika on one side. Heat the olive oil in your largest deep saute pan. Add the chops seasoned side down in batches leaving a bit of room between each. Season other sides and turn once they are seared and starting to brown. The thing here is to get a good sear but not cook them through so it may only take a minute or two. Remove to a plate and repeat until all the chops are done this way. Cover with tin foil.
While the chops are cooking peel and slice the onion into half and then cut into thin slices. When the chops are done add more oil to the pan as needed and once heated add the onions and saute until golden brown. Add the worcerstershire sauce, a bit more salt & pepper, and the smoked paprika and stir to combine. Push the onions to the side of the pan, add the chops in layers placing onions on top of each layer and then pour in the broth. You want a good inch or so of liquid in the pan. Bring to a boil then drop the heat to a simmer and cover. About 10 minutes or so later turn the chops and rotate from the top to the bottom layer so the top chops get their chance to braise in the liquid as well. After 20 minutes or so of simmering/braising the chops should be done. Remove them from the pan to a plate and cover with tin foil.

Making the gravy:
The remaining liquid in the pan needs to be reduced now to make the gravy:
Uncovered let the liquids simmer on med. low stirring to ensure nothing is sticking for about half an hour. You want it to reduce by about 1/3rd. The flour used in the seasoning of the chops originally will start to thicken your sauce as it reduces. Taste for salt & pepper. When it has thickened to your liking add the sour cream and turn off the heat. Stir until incorporated.
I served this with egg noodles tossed in a lemon & garlic butter alongside some steamed corn. The gravy is also good on the noodles or you could of course have spaetzle or some form of potatoes to help sop up all the yumminess. I did notice the lemon in the noodles really helped to brighten and cut the richness of the gravy.

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