Pork Chops with Ham and Pickles Recipe

Summary

Preparation Time15 MinCooking Time1 Hr 5 Min
Ready In1 Hr 20 MinDifficulty LevelEasy
Health IndexAverageServings6
CuisineCourse
MethodMain Ingredient

Ingredients

 Pork loin chops2 1⁄2 Pound (3/4 Inch Thick, 6 Pieces)
 Salt To Taste
 Black pepper To Taste, freshly ground
 Flour1 Tablespoon (Or As Required)
 Lard3 Tablespoon
 Onions1 Cup (16 tbs), finely chopped
 Garlic clove1 Small, finely chopped
 Sweet hungarian paprika1 Tablespoon
 Chicken stock1 Cup (16 tbs)
 Tomato puree1⁄4 Cup (4 tbs)
 Flour1 Teaspoon
 Sour cream1 Cup (16 tbs)
 Ham slices strip6 Ounce, boiled, cut into 3-by-1/3-by-1/3-inch julienne strips
 Sour gherkin pickles6 Ounce, cut into 3-by-1/3-by-1/3-inch julienne strips

Nutrition Facts

Serving size

Calories 559 Calories from Fat 317

% Daily Value*

Total Fat 35 g54.3%

Saturated Fat 14 g70%

Trans Fat 0.2 g

Cholesterol 177.1 mg59%

Sodium 545.3 mg22.7%

Total Carbohydrates 10 g3.3%

Dietary Fiber 0.78 g3.1%

Sugars 4.1 g

Protein 48 g96.3%

Vitamin A 6.2% Vitamin C 7.5%

Calcium 9.3% Iron 12.2%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Preheat oven to 200°F before warming.
2) Using paper towels dry the pork chops gently and season generously with salt and a few grindings of pepper.
3) Coat them with flour and shake off the excess.

MAKING
4) In a heavy 10- or 12-inch skillet, heat lard until a light haze forms over it and then sauté 2 or 3 chops at a time for about 4 minutes on each side, until they are lightly browned.
5) To a platter, transfer the chops and discard all but a thin film of the fat.
6) Stir in onions and garlic and sauté them for 8 to 10 minutes, until the onions are lightly colored.
7) Take them off from heat and then mix in paprika, stirring continuously until the onions are well coated.
8) Place the skillet back to high heat and stir in stock and tomato puree.
9) Allow the liquid to come to a boil and then mix in chops.
10) Lower the heat to its lowest point and simmer the mixture, covered for about 40 minutes, until the chops can be pierced easily with the tip of a small sharp knife.
11) Toss the chops once while they are simmering.
12) On a heated serving platter, arrange the chops and keep them warm in preheated oven.

FINALIZING
13) In a mixing bowl, beat flour into the sour cream using a wire whisk.
14) Beat this mixture into the skillet and cook for 2 or 3 minutes over low heat, stirring constantly, until the sauce is thick and smooth.
15) Stir in ham and pickle strips and again simmer the mixture for 1 or 2 minutes longer, until they are heated.
16) Adjust seasoning and spoon some of the sauce over the chops.

SERVING
17) Serve the chops hot with rest of the sauce served separately.
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