Pork Chops Paprikash under Pressure
An unusual recipe for me. I do not typically work with a lot of heavier meats. However, this recipe is developed on special request.
My friend Galina from the Harrison Library wanted a fool proof tender recipe for pork chops. I worked with this recipe, three times over to get to this version. In about 40 minutes, this affords me fork tender meat in a satisfying creamy sauce.
And, there you have it an easy rendition of Pork Chops Paprikash.
My Pork Paprikash Story
Pork or Chicken Paprikash is a signature recipe from Hungary. The ingredients are simple and very comforting. All of this making for a good stick to the ribs meal for these cold winter evenings. Yet, it is actually easy and elegant enough for a spring or fall evening. I use center cut pork chops for this recipe. The essential concept of the recipe involves simmering the pork chops seared in fat (make that bacon fat, if you want to be authentic). Then it is tossed with onions, broth, and paprika and then simmered until tender.
What makes the sauce thick and scrumptious, is the final dose of sour cream folded in at the end. I tried this a few attempts, to get the pork chops to just the right degree of tenderness. Also, small variations in the ingredients matter. A few things that I think make a difference.
Some tips and tricks
- Do not use a very thin cut of meat. A cut of medium thickness, even bone in chops are perfect for this recipe.
- All the chops to settle down with a natural pressure release, this helps the meat stay really tender.
- Adding some mushrooms while not very traditional, adds a great depth of flavor.
Traditionally served over broad noodles, I think fresh hot pasta makes a great alternative. As we all know in my household life is all about working with what is around handy. While I do not cook with a lot of pork, but some recipes that I do have on this site include my red wine and tomato pork stew and chili pork and hoisin rice noodles.
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An elegant and easy to make pork chops paprikash. This recipe works very well in your electric pressure cooker and can also be done on the stove top.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 and 1/2 pounds center cut pork chips
- 1 large onion, thinly sliced
- 1 and 1/2 teaspoons salt
- Lots of freshly ground black pepper
- 1/4 cup thinly sliced mushrooms (optional)
- 1 tablespoon sweet paprika
- 2 tomatoes or 1/2 cup diced canned tomatoes
- 1/2 cup chicken broth
- 1/2 cup sour cream
- Parsley to garnish
- Cooked noodles or pasta to serve over
Instructions
- Turn on the saute mode for your instant pot or electric pressure cooker. Add in the olive oil and the butter and heat for about 1 minute.
- Add in the pork chops and let them cook for 2 minutes on each side, if you are in a rush, you can skip this, but it does add a depth of flavor.
- Add in the onions and mix well and cook for another 3 minutes.
- Add in the salt, black pepper, sliced mushrooms (if using), paprika. Turn off the saute mode. Stir in the tomatoes.
- Add the chicken broth taking care to deglaze the base well.
- Cover and set on 12 minutes of pressure and allow a natural release.
- Remove the cover and mix well. Stir in the sour cream and mix well. Garnish with parsely and serve over noodles or pasta.
Notes
To make this recipe on the stove top, follow instructions using a heavy bottom pan. Instead of simmering under pressure cover and cook for 40 minutes, before stirring in the sour cream. Increase the broth by 1 additional cup.
Eddie Higgins
Paprikash doesn’t have tomatoes of any sort.