From the kitchen of One Perfect Bite...We spent the day on the water today and managed to work up quite an appetite. The Silver Fox requested something substantial for dinner tonight and these pork chops came to mind. While I've made some changes to the recipe, which was originally developed in the Campbell's Kitchen, it still remains as easy on the cook as it is on the pocketbook. This skillet meal can be on the table in about 30 minutes and it uses ingredients that I suspect you always have on hand. Should you not have hot paprika, use 1/4 teaspoon hot pepper flakes in its place and you'll be fine. There is plenty of sauce for the noodles, so if you wish, they can be served without the butter and caraway additions. If you are looking for a hearty dish that will stick to the ribs, I think you'll enjoy this quick and inexpensive skillet meal. Here is how it is made.
Pork Chops Paprikash...from the kitchen of One Perfect Bite inspired by Campbell's Kitchen
1 tablespoon olive oil
4 boneless pork chops
2 cups onions, thinly sliced
1-1/2 teaspoon sweet paprika
1/2 teaspoon hot paprika
1 cup plain tomato sauce + 1/2 teaspoon sugar or 1 can condensed tomato soup, undiluted
1/4 cup water
1/2 teaspoon black pepper
1/4 cup sour cream
8 ounces hot cooked egg noodles
3 tablespoons butter
1 tablespoon caraway seeds, lightly crushed
1/4 cup chopped parsley
1) Season pork chops with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chops and cook until well browned on both sides. Remove the pork from the skillet.
2) Reduce heat to medium. Add onions and both sweet and hot paprika to skillet and cook until onions are tender, stirring occasionally. Add tomato sauce, sugar, water, black pepper and sour cream to skillet and heat to a boil. Return pork chops to skillet. Reduce heat to low and cook until pork is cooked through, about 10 minutes.
3) Meanwhile, add butter, caraway seeds and parsley to hot egg noodles. Toss to combine. Serve pork chops and sauce with noodles. Yield: 4 servings.
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