Pork Chops (Slow Cooker)

In little over an hour, you'll have dinner ready. Talk about a "quick", well, easy meal.

Servers 4

4 boneless organic pork chops

1 tbs.(2 g) or more to taste, each: Himalayan salt, lemon pepper, paprika, garlic powder, oregano, and basil

1 cup (240 ml) organic chicken broth

2 minced organic garlic cloves

1. Cut small slits in a diamond pattern to one side of each pork chop.

2. Mix the spices.

3. Rub a little on the side with the slits. 

4. Whisk garlic and broth into the spice mixture.

5. Pour the broth into the slow cooker.

6. Add the pork chops.

7. Cook on HIGH for an hour. Inside temperature 145ºF/63ºC.

8. Serve with the added sauce on top. 

We have serveral more pork chops recipes for you to try. How does "Hungarian Pork Chop Casserole" sound for dinner?

 https://veggiefernandezs.blogspot.com/search/label/pork%20chops

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Hungarian Pork Chops with Paprika

Traditional dish uses sour cream, but I am using yogurt. Paprika (Hungarian for "pepper") is very popular spice in Hungarian cuisines. It is sweet and comes in various degrees of hotness*. Put it all together, and you have a wonderful dinner.

Note: Hungarian and Spanish paprika are very different. 

Sertéspaprikás (Hungarian)

(pork chop paprika)

Serves 4

4 pork chops

Himalayan salt and black pepper

olive oil

2 Tbs. (30 ml) (dairy-free) butter

2 sliced organic onions

3 minced garlic cloves

1 bay leaf

1 cup (240 ml) organic chicken broth

1 1/2 Tbs. (9 g) Hungarian or sweet paprika or more to taste or hotness*

Pork Chops:

egy 1. Season the pork chips on both sids with salt and pepper.

kettő 2. Add oil to a skillet on medium-high heat.

három 3. Brown the pork chops, then place on a plate.

négy 4. Add the butter and sauté the onions over medium heat.

öt 5. Add the garlic for a minute.

hat 6. Add the broth, scrape up any brown bits from the bottom of the skillet.

hét 7. Add the bay leaf, stir in paprika, then add the pork chops.

nyolc 8. Cover, reduce the heat, and simmer for 20 minutes, inside temperature 160F (71C).

kilenc 9. Remove the pork chops, cover with aluminum foil. Remove the bay leaf.

Sauce:

1 cup (240 ml) water

2 Tbs. (30 g) (gluten-free) flour)

3/4 cups (189 ml) (dairy-free) yogurt

parsley

tíz 10. Whisk the flour and water together and pour into the broth mixture.

tizenegy 11. Heat to boil, continue to whisk.

tiezenkettő 12. Reduce and thicken the sauce.

tizenhárom 13. Remove from the heat and cool a little.

tizennégy 14. Stir in the yogurt. Add the pork chops.

Serve:

tizenöt 15. Serve the sauce over the pork chops on each plate, topped with chopped parsley.

tizenhat 16. Side dishes: dumplings, pasta, or potatoes.

*Homemade Hot Hungarian Paprika

3 Tbs. (18 g) Hungarian paprika

1 Tbs. (6 g) black pepper

2 tsp. (4 g) cayenne  pepper

1 tsp (2 g) red pepper flakes

Try some other pork chop recipes: https://veggiefernandezs.blogspot.com/search/label/pork%20chops

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Pork Chops with Mushroom Gravy

Eating pork in moderation proved a rich source of victims and minerals (iron and zinc) with high-quality protein. But note that too much red meat is also high in fat and cholesterol. 

Mushrooms only have 2% protein, 4% carbohydrates, and 92% water, but they do have a variety and high amounts of vitamins and minerals.

Serves 4

3 Tbs. (45 ml) olive oil

4 pork chops

1 organic onion, sliced thinly

organic mushrooms

1/4 cup (gluten-free) flour

dried oregano, (minced fresh) thyme and parsley

minced organic garlic

1 3/4 cups (420 ml) organic low sodium chicken broth

1 bay leaf

Serve with (gluten-free) egg noodles, mashed potatoes, or/and organic apple sauce.

1. Heat a large skillet over medium heat.

2. Add 2 Tbs. (30 ml) oil.

3. Pat the pork chops dry and add to the skillet in single layer.

4. Cook until brown on one side, then brown on the other side. Remove.

5. Add the rest of the oil and sauté the mushrooms and onions. Cook until the mushrooms are soft.

6. Sprinkle in the flour, garlic, and oregano. Stir. Cook about a minute.

7. Stir in the chicken broth, thyme, and bay leaf.

8. Add the pork chops and bring to a boil.

9. Reduce the heat to low, and simmer 30-40 minutes. Inside temperature 160F/71C.

10. Remove the pork chops, place on a plate, and cover with foil.

11. If the sauce is too thin, increase the heat to medium-high and cook uncovered. Stir until the sauce thickens, 5-10 minutes.

11. If the sauce is too thick, stir in a little more broth or water.

12. Remove the bay leaf and stir in the parsley.

13. Serve the sauce over the pork chops. Any extra sauce, serve in a bowl on the side.

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Pork Chops with Pineapple-Slow Cooker

 A tasty Hawaiian dish!

ʻOki puaʻa me ka paina (Hawaiian)

Serves 4

Serve with organic rice.

4 organic, thick pork chops

2 cans of organic, sliced pineapple, save the juices

1/2 cup (65 g) corn starch

3 Tbs. (30 ml) soy sauce or gluten-free liquid aminos

3 Tbs. (30 ml) rice wine vinegar

organic garlic

3 Tbs. (30 g) organic: honey or sugar

1 Tbs. (15 ml) organic ketchup

ʻekahi 1. Place a single layer of pineapple slices on the bottom of slow cooker.

ʻelua 2. Add the pork chops in a single layer.

ʻekolu 3.  Add another layer of pineapple

ʻehā 4. Pour in the pineapple juice.

ʻelima 5.  Add the corn starch, soy sauce/liquid aminos, honey/sugar, garlic, ketchup, and rice wine vinegar. 

ʻeono 6. Cook on HIGH about 4 hours. (meat temperature 145F/63C).

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Easy Hungarian Pork Chop Casserole

Add paprika and potatoes and voilà (Hungarian: ott) a Hungarian dish.

Könnyű Rakott Disznohus

Serves 4-6

Preheat the oven to 400F (200C)

4 Tbs. (60 ml) butter

2 minced garlic cloves

5 medium organic red potatoes, sliced thin

4 cups (800 g) organic chopped cabbage (Did I forget the cabbage for a Hungarian dish?)

4 or 6 organic pork chops

pepper and paprika to taste

1. In a baking dish, melt the butter and stir in the garlic, potato slices, and cabbage.

2. Place pork chops on top.

3. Season with pepper and paprika.

4. Bake 50-60 minutes until the pork chops are browned.

           

Grown pepper plant in the house or outdoors. In Hungary, there are more than 40 different varieties. But any red ripe pepper will work. They can be no heat, a little heat, or fiery hot and sweet.
1. grown
2. dry thoroughly
3. grind into a fine powder with a mortar and pestle, food processor, or blender
4. can add herbs and spices
5. store in an airtight container aways away from heat and light
 (a) also can freeze in a glass jar




-modified Hungarian Cookbook

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