Pork Cutlets With Paprika Sauce Recipes

BASIC PAPRIKA PORK CHOPS

Steps:

• Pat the pork chops thoroughly dry with paper towels.
• In a small bowl combine the paprika, salt, and pepper.
• Sprinkle both sides of all the pork chops evenly with the spice mixture. Set aside the chops while you prepare the pan.
• Heat a large frying pan over medium-high heat. Once the surface of the pan is hot, add the oil and heat until the oil shimmers. Add the pork chops-they should make a bright sizzling sound immediately upon touching the pan; if they don't, take them out and let the pan and oil get a bit hotter. Reduce the heat to medium and cook the chops, undisturbed, until they're well browned and they release from the pan of their own accord, about 4 minutes. Turn and repeat on the other side.
• Remove the chops from pan and let sit, covered loosely with foil, for about 10 minutes. Serve hot.

CREAMY PAPRIKA PORK

Steps:

• Toss pork with flour and seasonings. In a large skillet, heat butter over medium heat; saute pork until lightly browned, 4-5 minutes., Add cream; bring to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until cream is slightly thickened, 5-7 minutes., Serve with noodles. If desired, sprinkle with parsley.

PORK CHOPS IN GARLIC MUSHROOM SAUCE

Steps:

• Season both sides of pork chops with paprika, salt, and pepper.
• Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside.
• Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute.
• Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again.
• Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.

PORK PAPRIKASH

Steps:

• Bring a large pot of salted water to a boil.
• In a large deep skillet or Dutch oven, heat 2 tablespoons of the canola oil until shimmering. Add half of the pork and season with salt and pepper. Cook over high heat, turning occasionally, until lightly browned but not cooked through, about 5 minutes; transfer to a plate. Repeat with the remaining pork.
• Spoon off the fat from the skillet or Dutch oven, then melt the butter in the remaining 2 tablespoons of canola oil. Add the onion, garlic and a pinch each of salt and pepper. Cook over medium heat, stirring occasionally, until softened, 5 to 7 minutes. Stir in both paprikas and the cayenne, then stir in the flour and cook until fragrant and the mixture starts to stick to the bottom, about 1 minute.
• Gradually stir or whisk in the broth and tomatoes until incorporated. Cook over medium heat, stirring, until the sauce is bubbling and slightly thickened, 5 to 7 minutes. Season with salt and pepper.
• Meanwhile, add the noodles or pappardelle to the boiling water and cook as the label directs; drain.
• Nestle the pork in the sauce and cook, stirring gently, until the pork is just cooked through, 3 to 5 minutes. Stir in the 1/4 cup of sour cream. Serve over the cooked noodles or pappardelle, topped with sour cream and dill sprigs.

PORK PAPRIKASH

Steps:

• Bring a large pot of salted waterto a boil. Cook noodles until tender; drain and return to pot. Stir in butter; cover and set aside.
• Meanwhile, in a medium bowl, combinepork with 1 tablespoon paprika; season with salt and pepper, and toss to coat. In a large skillet, heat 1 tablespoon oil over medium-high; cook pork, tossing occasionally, until lightly browned on all sides, 3 to 5 minutes. Transfer to a plate (reserve skillet).
• Return skillet to stove; reduce heat to medium. Add remaining tablespoon oil and onion; cook until onion is soft, 4 to 5 minutes. Add pork, remaining tablespoon paprika, tomatoes with their juice, and 1/2 cup water; bring to a boil. Reduce to a simmer; cook, until sauce is slightly thickened, breaking up tomatoes with a spoon, 2 to 4 minutes.
• Remove skillet from heat, and stirin sour cream; season with salt and pepper. Serve paprikash over noodles, garnished with parsley, if desired.

VEAL (OR PORK) CUTLETS WITH PAPRIKA

Steps:

• Make sauce: saute onion in butter until tender.
• Add red peppers, tomatoes and paprika and saute for about 3 minutes.
• Add beef broth and simmer for 30 minutes.
• Mix flour with a little water to make a thin paste.
• Pour into sauce and stir.
• Cook about 3 minutes.
• Add cream and stir (do not boil).
• Meanwhile salt the cutlets and brown on both sides in butter or oil.
• Add a little water and braise, turning once or twice, about 5- 10 minutes until tender.
• Remove from heat.
• When sauce is finished, add the cutlets and heat for a few minutes.
• Don't let it boil.
• Serve with boiled or mashed potatoes and a steamed vegetable.

PORK CUTLETS WITH TOMATO SAUCE

Steps:

• Place the cutlets between two sheets of plastic wrap, and pound lightly with a mallet or meat pounder. Sprinkle with salt and pepper to taste.
• Flour the cutlets lightly, and shake to remove the excess.
• Beat the egg with 3 tablespoons of water, and salt and pepper. Dip the cutlets in the mixture, smearing it over with the fingers to help it adhere.
• Blend the Parmesan cheese and the bread crumbs in a flat dish. Dip the cutlets in the mixture, coating both sides. Pat lightly with the flat side of a heavy knife so that the crumbs adhere.
• Heat the vegetable oil in a large nonstick skillet, and cook the cutlets over medium heat until golden brown on one side, 3 to 4 minutes. Turn and cook on the other side 3 to 4 minutes. Two steps may be necessary if all the cutlets do not fit in the skillet.
• Meanwhile, heat the olive oil in a saucepan. Add garlic and cook briefly; do not brown. Add tomatoes, salt, pepper, pepper flakes and chopped basil. Cook over medium heat about 5 minutes, stirring. Check seasoning.
• To serve, divide the tomato mixture on each warmed serving plate, and place the cutlets over the sauce.

PORK CHOPS WITH PAPRIKA & SAGE CREAM

Steps:

• .Mix paprika 1/2 t. salt and 1/4 t. pepper in small bowl.
• Spread half of mixture on pork, pressing into both sides.
• Reserve remaining paprika mixture for sauce.
• Melt 1 T. butter with oil in heavy large skillet over medium heat.
• Add pork and brown well, about 3 minutes per side.
• Transfer pork to heated platter and cover.
• Pour off dripping. Add remaining 1 T. butter and melt. Add shallots and cook 2 minutes, stirring occasionally.
• Add remaining paprika mixture and minced sage and cook 30 seconds.
• Add wine and boil until reduced by half, scraping up browned bits.
• Reduce heat to medium.
• Stir in cream.
• Simmer until thickened slightly.
• Season with s & p.
• Spoon over chops and prepare for heaven!

GRILLED PORK CHOPS WITH SMOKED PAPRIKA RUB

Steps:

• Combine smoked paprika, salt, pepper, onion powder, garlic, and cayenne in a small bowl.
• Pat chops dry with a paper towel and evenly distribute dry ingredient mixture on front and back of each chop. With fingertips, lightly rub dry ingredient mixture into the chops on both sides.
• Place chops on a plate and cover with plastic wrap. Refrigerate for at least 8 hours.
• Remove rubbed chops from the refrigerator and allow to come to room temperature, about 20 minutes.
• While chops are getting to room temperature, clean the grate of an outdoor gas grill and preheat to medium heat.
• When the grill is ready, lightly spray chops with avocado oil spray.
• Lightly oil the grill grates, place chops on the grill, and cook for about 3 minutes. Rotate chops 90 degrees to create a criss-cross grill pattern and continue grilling for 3 minutes. Turn chops and grill until pork chops are no longer pink inside, about 4 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Remove to a serving platter and allow to rest under a foil tent, for about 5 minutes. Serve warm.

HUNGARIAN PORK CHOPS

Steps:

• 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.
• 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).

PORK (OR VEAL) CUTLETS WITH BALSAMIC SAUCE

Steps:

• Spread the breadcrumbs on a piece of wax paper.
• Press both sides of the cutlets into the breadcrumbs, until coated.
• Heat a large skillet over medium-high heat.
• Add a little oil and cook the cutlets on each side until lightly browned and cooked.
• You may need to add a little oil to brown the other side.
• Stir the butter, garlic, and sage into the skillet.
• Cook for a minute.
• Add the chicken broth and sugar.
• Let it simmer down to about 1/3 cup.
• Add the vinegar and simmer a minute more.
• Pour the sauce over the cutlets and serve.
• If desired, use a potato peeler to make Parmesan shavings and garnish cutlets.

PAPRIKA PORK

Steps:

• Heat the oil in a large pan, tip in the onions and cook for 10 mins until soft and golden. Add the pork and mushrooms and cook on a high heat for 3-4 mins until browned. Add the paprika and cook for 1 min more.
• Stir in the tomato purée, then pour on the stock and simmer for 5-8 mins until the pork is cooked through. Finally, mix in the soured cream and some seasoning. Serve with egg noodles, tagliatelle or rice, and an extra dollop of soured cream, if you like.

PORK CHOPS WITH PAPRIKA IN CREAM SAUCE (CôTES DE PORC HONGROISE)

Steps:

• Sprinkle the pork chops on both sides with salt, pepper and paprika. Heat the oil in a heavy skillet over medium-high heat. When hot, add the pork chops. Cook until nicely browned on one side, about 10 minutes. Turn and saute until just cooked through, about 10 minutes. Pour the fat from the skillet. Sprinkle the onion between the pork chops and cook briefly. Transfer the pork chops to a platter; keep warm.
• Add the wine to the skillet and cook, stirring, until the liquid is almost fully reduced. Add the cream and cook over medium-high heat for 2 to 3 minutes. Remove from the heat and stir in the mustard. Season with salt and pepper. Serve the pork chops with the sauce on top.