This traditional Hungarian recipe is a hearty pork dish with bold, and rich paprika flavours and a creamy mushroom sauce and served with Hungarian dumplings. An easy and authentic recipe is made within 30 minutes.
This rustic and rich pork and mushroom dish was created in the Bakony mountain region of Hungary where wild mushrooms are readily available. This dish mainly consists of a few ingredients and the main ingredients are pork and mushrooms. The sauce is created by starting with onions, then flavoured with paprika and black pepper. The mushrooms are coated and sautéed followed by a white wine reduction and final liquid is added. The final steps require flour, and sour cream to create a thick and creamy sauce. Traditionally, this dish would be served with Nokedli or Hungarian dumplings.
This recipe is a 30-minute meal and is made in one skillet. Recipes similar to this can be found on my blog as well.
Recipe Ingredients:
- boneless pork loin chops
- all-purpose flour
- extra virgin olive oil
- onion
- Hungarian sweet paprika
- seasonings: salt and pepper
- mushrooms: cremini, button or wild
- tomato
- white wine
- sour cream
- parsley
Suggestions when making this recipe:
- I used boneless pork loin chops for a leaner cut of meat or pork chops, however, a pork chops with bone-in can be easily substituted
- The traditional authentic dish had wild mushrooms, and since we don’t always have access to wild mushrooms, button or what I used for this recipe are the cremini mushrooms which are the same type of white mushroom or the mini version of the portobello mushrooms
- This recipe traditionally starts with bacon, however, I used olive oil, but feel free to start with a few slices of chopped bacon.
- If you prefer not to use white wine, a chicken stock or water can be substituted; keep in mind the white wine deglazing adds flavour
- Sour cream is what the Hungarian’s add to their dishes to create their creamy sauces; although Greek yogurt can be used in it’s place
- The traditional side for this dish is Hungarian Nokedli or dumplings. (tap for the recipe if you like to make the dumplings) Other options are pasta or rice as sides for this dish.
- When thickening the sauce, flour is suggested and works really well, however, arrowroot or cornstarch are excellent options.
Pan-Seared Pork with Creamy Mushroom Paprika Sauce – Bakony Style
Equipment
Ingredients
- 4 boneless pork loin chops
- salt and pepper
- 2 tbsp flour
- 3 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 2 tsp Hungarian sweet paprika
- 1/2 tsp pepper
- 1 1/2 cups cremini mushrooms, sliced (about 8 mushrooms)
- 1 whole tomato, roughly diced
- 1 tsp Himalayan salt
- 1/4 cup white wine
- 1/3 cup water
- 1 tbsp flour
- 4 tbsp sour cream
- 2 tbsp parsley, chopped
Instructions
- Place the boneless pork loin chops between saran wrap or in a zip lock bag, and pound down to about 1/4 to 3/8 inch or 1 cm thickness. Seasoning with salt and pepper, and dredge in flour until coated.
- In a large skillet, over medium heat, add 2 tablespoons of olive oil, and once the oil is heated, add the pork loin chops. Sear for about 4 minutes on each side. Then remove from skillet and transfer to plate.
- Add the remaining olive oil to the pan, then add onions, and sauté for about 3-4 minutes, until transparent. Then stir in paprika, and pepper until combined, and then add mushrooms, and sauté for about 3 minutes until tender, and then add the tomato. Add the white wine and deglaze for about 2-3 minutes, until almost half has evaporated and scraping the bottom of the pan. Add water, and continue cooking for another 10 minutes. Return the pork chops to the skillet.
- To thicken the sauce, stir together flour and sour cream in a small bowl. Then add some of the mushroom sauce from the skillet and combine well. Increase heat and using a fork or whisk, add the sour cream mixture, stirring until thoroughly combined, and remove once the sauce has thickened. The sauce should have a rich creamy texture. If the sauce is too thick, add and stir in a few drops of water.
- Garnish with parsley, and a dollop of sour cream if desired. Serve with Hungarian dumplings (Nokedli), pasta or rice.
Nutrition
How to make this recipe:
Place the boneless pork loin chops between saran wrap or in a zip lock bag, and pound down to about 1/4 to 3/8 inch or 1 cm thickness. Seasoning the pork loin chops with salt and pepper.
Add flour to a plate and dredge the pork loin chops in the flour until coated. In a large skillet, over medium heat, add 2 tablespoons of olive oil, and once the oil is heated, add the pork loin chops. Sear for about 4 minutes on each side. Then remove from skillet and transfer to plate. If you see bits of flour in your skillet, no worries as all these bits will be part of the sauce.
Add the remaining olive oil to the pan, then add onions, and sauté for about 3-4 minutes, until transparent. Then stir in paprika, and pepper until combined, and then add mushrooms, and sauté for about 3 minutes until tender, then add tomato. Add the white wine and deglaze for about 2-3 minutes, until almost half has evaporated and scraping the bottom of the pan. Add water, and continue cooking for another 10 minutes.
Return the pork loin chops to the skillet. To thicken the sauce, stir together flour and sour cream in a small bowl. Add some of the mushroom sauce from the skillet and combine well.
Increase heat and using a fork or whisk, add the sour cream mixture, stirring until thoroughly combined. The sauce should be a rich creamy texture. At this point, the chops should be warmed and check the consistency of the sauce, and if you find the sauce a little thick, just add a few drops of water.
The sauce should be have a thick rich texture with a creamy consistency that you get from the sour cream that is added. As I mentioned, if you find it’s too thick, simply add a few drops of water and stir throughout the pan.
Garnish with parsley, and a dollop of sour cream if desired. Traditionally, this dish is serve with Hungarian dumplings Nokedli, and tap for recipe or you can serve with pasta or rice.
Made this today. My husband and I absolutely loved it.
I paired with whipped golden mashed potato and sautéed
Brussel sprouts with a pinch of nutmeg and tangerines.
Hi Lisa,
This is great! So happy you and your husband loved this recipe. Your sides sound so delicious! It is one of our favourite recipes we thoroughly enjoy!
Thank you so much for your comments and rating!
Rose 🙂
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Thank you for sharing, looks delicious!