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Pork Chops With Ham And Pickles
(Sertesborda Hentes Modra)
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| What You Need: |
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6 loin pork chops, ¾ inch thick (about 2½ pounds)
Salt
Freshly ground black pepper
Flour
3 tablespoons lard
1 cup finely chopped onions
1 small clove garlic, finely chopped
1 tablespoon sweet Hungarian paprika
1 cup chicken stock
¼ cup tomato puree
1 teaspoon flour
1 cup sour cream
6 ounces boiled ham slices, cut into 3- by-l/3-by-1/3-inch julienne strips
6 ounces sour gherkin pickles, cut into 3-by-l/3-by-1/3-inch julienne strips
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| How To Cook: |
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1. Pat the pork chops dry with paper towels, sprinkle them generously with salt and a few grindings of pepper, then dip them in flour and shake off the excess.
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2. Heat the lard in a heavy 10- or 12-inch skillet until a light haze forms over it, then add the chops 2 or 3 at a time. Cook them for about 4 minutes on each side, or until they are lightly browned.
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3. Remove the chops to a platter and pour off all but a thin film of the fat. Add the onions and garlic and, stirring occasionally, cook them for 8 to 10 minutes, or until the onions are lightly colored.
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4. Off the heat, stir in the paprika, continuing to stir until the onions are well coated. Return the skillet to high heat and pour in the stock and tomato puree.
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5. Stir, bring the liquid to a boil, add the chops, and reduce the heat to its lowest point. Cover the pan tightly and simmer for about 40 minutes, or until the chops show no resistance when pierced with the tip of a small sharp knife. Turn the chops once while they are simmering.
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6. Arrange the chops on a heated serving platter and keep them warm in a 200°F oven while you make the sauce.
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7. With a wire whisk, beat the flour into the sour cream in a mixing bowl, then whisk the mixture into the skillet. Stirring constantly, cook over low heat for 2 or 3 minutes, or until the sauce is thick and smooth.
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8. Add the ham and pickle strips and simmer 1 or 2 minutes longer, or until they are heated. Taste for seasoning. Pour some of the sauce over the chops and serve the rest separately.
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