Tuesday, May 28, 2019

Pork Chop Paprikash and Homemade in the Kitchen: Strapačky (Noodles with Cabbage)

What do you do with a big package of pork chops and a mostly-full container of sour cream?  You make a recipe to use them up, of course!  And every time I googled pork chops and sour cream, some version of this recipe came up in the results.  So after reading about 30 different renditions, I came home and whipped up this one.

Pork Chop Paprikash

4 to 5 bone-in pork chops
Sea salt and freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 green bell pepper (about ⅓ pound), cut into strips
2 Hungarian wax peppers, cut into strips (optional)
8 ounces cremini mushrooms, sliced
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons Hungarian sweet paprika
1 (14-ounce) can fire-roasted crushed tomatoes
1 cup chicken broth
1 teaspoon Worcestershire sauce
1½ cups sour cream
3 tablespoons cornstarch

Season the pork chops with the salt, pepper, garlic powder, and onion powder.

In an Instant Pot set on Sauté, brown pork chops on both sides.  Remove pork chops to a plate, then add the bell pepper, wax pepper, mushrooms, and onions.  Sauté until the onions are translucent and the mushrooms have released their liquid.  Add the garlic and sauté for 30 more seconds.  Stir in the paprika, tomatoes, chicken broth, and Worcestershire sauce, then add the pork chops back to the sauce.

Cover and seal, then cook on high pressure for 8 minutes.  Do a natural release for 10 minutes, then release the remaining pressure.  Open the lid and remove the pork chops to a plate.

Set the Instant Pot back on Sauté, then stir the sour cream into the sauce.  Put the cornstarch in a small bowl, then add several tablespoons of the hot sauce until a paste forms.  Add the paste to the sauce, stirring until the sauce thickens.  Add the pork chops back to the thickened sauce and serve.

Makes 4 servings

Strapačky (Noodles with Cabbage)
Adapted from Homemade in the Kitchen blog

8 ounces wide egg noodles
6 tablespoons unsalted butter, plus additional if needed
½ medium onion, chopped
½ green cabbage, chopped in bite-size pieces
1 teaspoon caraway seeds
Sea salt and freshly ground black pepper

Bring a large pot of water to boil. Once boiling, add a big pinch of salt and egg noodles. Cook according to package directions, roughly 10 to 12 minutes. Drain when done.

Meanwhile, in a large Dutch oven over medium heat, melt butter. Add the onion, cabbage, and a big pinch of salt. Sauté for 15 to 20 minutes or until cabbage is brown and fork tender. Add more salt to taste, if necessary.

Add the cooked noodles to the cabbage mixture and toss to coat. If necessary, add additional butter. Toss in the caraway seeds and season with black pepper.

Makes 4 servings

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