Pork Chops Paprikash Recipe - Cooking Index
Pork Chops Paprikash Recipe - Cooking Index
This recipe uses two different intensities of paprika sweet and hot to give the pork chops not only a beautiful color, but a pungent flavor as well. Paprika is made from ground aromatic sweet red pepper pods, and the Hungarian variety is considered superior to others. For this recipe, splurge on the more expensive Hungarian brand. It's worth the taste.
Type: Pork| 1 cup | 62g / 2.2oz | Onion - thinly sliced (large) |
| 1 | Garlic clove - minced | |
| 1 teaspoon | 5ml | Olive oil |
| 4 | Center-cut pork chops, 1/2" thick - well trimmed | |
| 2 teaspoons | 10ml | Paprika, preferably sweet Hungarian |
| 1/4 teaspoon | 1.3ml | Hot Hungarian paprika - (optional) |
| = (or cayenne pepper) | ||
| 1/3 cup | 78ml | Sauerkraut - rinsed, drained, |
| And patted dry |
Saute the onion and garlic in the oil in a large nonstick skillet until very tender, about 6 to 8 minutes. Remove and set aside.
Sprinkle the pork chops with the sweet and hot paprikas. Brown in the same skillet over medium heat, 3 minutes per side.
Combine the onion mixture and the sauerkraut; spoon over the chops. Sprinkle with additional paprika, if desired.
Cover and cook until the pork chops are no longer pink, about 6 to 8 minutes longer. Serve hot.
This recipe yields 4 servings. Serving size: 1 chop with about 1/4 cup sauce.
Exchanges Per Serving: 3 Lean Meat, 1 Vegetable.
Nutrition Facts: Calories 201; Calories from Fat 78; Total Fat 9g; Saturated Fat 3g; Cholesterol 62mg; Sodium 84mg; Carbohydrate 7g; Dietary Fiber 1g; Sugars 4g; Protein 23g.
Source:
American Diabetes Association at http://www.diabetes.org
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