Pork Chops With Paprika in Cream Sauce (Côtes de Porc Hongroise)

Ingredients

• 4 loin pork chops, about 2 pounds (or 4 8-ounce pork chops)
• Salt and freshly ground black pepper
• 1 teaspoon paprika
• 2 teaspoons peanut, vegetable or corn oil
• ¾ cup finely chopped onion
• ½ cup dry white wine
• ½ cup heavy cream
• 1 tablespoon Dijon mustard

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    524 calories; 32 grams fat; 13 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 48 grams protein; 197 milligrams cholesterol; 180 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4

Preparation

1. 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.
2. 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.

• This is a simple recipe, and it goes very quickly, especially at the end. Be careful not to cook down the cream sauce too much. It’s not a disaster if you do, but you’ll wind up with something drier and less luxurious.

About 40 minutes