Hungarian Pork Chops

Hungarian Pork Chops


"Yummy chops braised in a tangy sour cream sauce. Add some dark bread and it will bring out the 'bohemian' in anyone!"

Ingredients {{adjustedServings}} servings 376 cals

Serving size has been adjusted!

Original recipe yields 3 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 19.9g
  • 6%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 430 mg
  • 17%

Based on a 2,000 calorie diet

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  1. Season pork chops with salt and pepper to taste. Dredge seasoned chops in flour. Heat oil in a large skillet and brown seasoned chops in oil (covering skillet with lid if desired). Pour off fat.
  2. In a medium bowl combine the sour cream, sherry, ketchup, Worcestershire sauce, paprika and bay leaf. Mix together and pour mixture over chops in skillet. Cover and let simmer gently over low heat for about 1 hour, or until chops are tender and cooked through. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).
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Reviews 93

  1. 122 Ratings


Nice recipe! I prefer to replace ketchup with tomato paste, and hit it with a splash of vinegar if you find you need the acidity. By the way, on the strange feedback comment about this dish not being hungarian, I am from Hungary, and I can verify that not only are tomatoes extremely common in Hungarian food, "tons of paprika" do not appear in every dish. That would, frankly, be bizarre. Tomatoes are called paradicsom -the same word as "paradise"


I thought this was very good, but I, as did others, tweaked it. I used thick bone in pork chops, because they tend not to dry out. I browned the pork chops, removed them and sauteed 1 carton of baby bella mushrooms and 1 medium onion, which I sliced thin. I then added the pork chops again. I used 1/2 cup cream, 8 oz sour cream, 1/2 good sherry (not cooking), 1/8 cup ketchup, 1/8 cup tomato paste, 1 TBS W-sauce, and 1/2 tsp hot paprika, 1/2 tsp salt. I let it simmer on low for 40 minutes and added 6 oz cooked egg noodle and let them soak up the sauce for 10 minutes. It came out really well, and my husband raved. I would have given in 5 stars, but I changed it too much!!


YUMMY! First of all let me say that I heeded the warnings and used less ketchup, cooked it less time, and put the sour cream in at the last 5 minutes. Also, I sauteed some onion and garlic with the pork chops, I used hot Hungarian paprika, and increased the amounts of worchestershire sauce. This was excellent! Contrary to others, this smelled great and I served it over egg noodles. I will definitely make it again! Thanks!