Hungarian Pork Chops

Recipe View 5 mins Season the pork chops generously with salt and pepper. (5 minutes)

Recipe View 5 mins Place the flour in a shallow dish and dredge each pork chop in the flour, shaking off any excess. (5 minutes)

Recipe View 2 mins Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and brown on both sides, about 3-4 minutes per side. (10 minutes)

Recipe View 8 mins Remove the pork chops from the skillet and set aside. Pour off any excess fat from the skillet. (2 minutes)

Recipe View 3 mins In a medium bowl, whisk together the sour cream, sherry, ketchup, Worcestershire sauce, paprika, and bay leaf. (5 minutes)

Recipe View 1 mins Pour the sour cream mixture over the bottom of the skillet, then nestle the browned pork chops into the sauce, ensuring they are mostly submerged. (3 minutes)

Recipe View 1 hrs Bring the sauce to a gentle simmer, then reduce the heat to low, cover the skillet, and simmer gently for 1 hour, or until the pork chops are very tender and cooked through. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C). (60 minutes)

Recipe View Remove the bay leaf before serving. Serve the pork chops hot, spooning the sauce generously over each chop. Garnish with a sprinkle of fresh parsley, if desired.