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Hungarian Pork Paprikash

  • Author: Martha Stewart


This recipe takes you back to your childhood. Eating those stick to your ribs dinners. This came out delish! Enjoy!



  • 2 thick, Circle B Ranch bone-in pork chops
  • 1 Tbsp. olive oil
  • ½ large onion, chopped
  • 1 Tbsp. butter
  • 1/8 cup paprika
  • Salt to taste
  • 2 cups chicken stock
  • 4 oz. sour cream or plain, whole milk yogurt
  • ½ Tbsp. flour
  • Chopped parsley for garnish


  1. Heat oil in a heavy, deep Dutch oven. Pan fry the chops, about 6 minutes per side, over medium-high heat (or just until the juices run clear). Remove to a plate and cover with aluminum foil to keep them warm.
  2. Using the same skillet, place the butter in the oil and pan drippings and scrape the bottom of the pan with a wooden spoon to release the brown bits. Sauté the onion in this mixture until tender, golden and fragrant (about 8 minutes).
  3. Pour chicken stock in pot along with the paprika and salt. Bring to a gentle boil.
  4. Mix flour with the sour cream until smooth. Whisk into stock.
  5. Place chops back in skillet and simmer until the sauce is thickened and the meat is heated through.
  6. Serve over buttered dumpling egg noodles and garnish with chopped parsley. Serve with a simple green salad if desired. Enjoy!

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