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Porkolt (Hungarian Stew) Made With Pork
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Prep Time:
20 minutes
20 minutes
Cook Time:
115 minutes
115 minutes
Total Time:
135 minutes
135 minutes
Tender pork loin and smoky bacon cooked in a rich paprika sauce, served over buttery egg noodles.
Ingredients:
- 5 slices bacon, diced
- 2 large onions, diced
- 0.25 cup Hungarian paprika
- 1.5 teaspoons garlic powder
- 0.25 teaspoon ground black pepper
- 5 pounds boneless pork chops, trimmed
- 1 large yellow bell pepper, seeded and diced
- 2 (14 ounce) cans diced tomatoes, with liquid
- 0.66666668653488 cup beef broth
- 2 cups reduced-fat sour cream
- 2 (6 ounce) packages wide egg noodles
Instructions:
- Cook the bacon in a large, deep skillet over medium-high heat until crispy, about 10 minutes. Remove the bacon, leaving the drippings in the skillet. Add onions and cook until translucent. Take off the heat, then mix in paprika, garlic powder, and pepper. Transfer everything to a large stockpot.
- Reheat some of the bacon drippings in a skillet over medium-high heat. Brown the pork chops in batches until they are golden on both sides, using more drippings as necessary. Transfer the chops to a cutting board, pat off any excess fat, and cut into bite-sized cubes. Stir them into the bacon mixture.
- In a skillet, sauté the bell pepper in a touch of bacon drippings until soft and fragrant; then transfer to a paper towel-lined plate to drain. Mix the cooked pepper into the bacon mixture.
- Combine tomatoes, beef broth, and the flavorful liquid in a stockpot over medium-high heat. Simmer gently over medium-low heat for 90 minutes, stirring occasionally until thickened. Just before serving, stir in the sour cream for added richness.
- Bring a pot of lightly salted water to a rolling boil. Add egg noodles and cook until al dente, about 5 minutes. Drain noodles in a colander and serve with stew ladled over the top.