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Hungarian Pork Chops
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Low-fat, tender & delicious

Carol Welte


  • nonstick cooking spray
  • 6 boneless pork chops, fat removed
  • 1 small onion, sliced
  • 1/2 cup (125 ml) sliced mushrooms
  • 1 tsp (5 ml). paprika
  • 1/2 tsp (2 ml). caraway seeds
  • 1 tsp (5 ml). dill weed
  • 1/2 tsp (2 ml). onion powder
  • 1/2 tsp (2 ml). garlic powder
  • 3/4 cup (175 ml) water
  • In small bowl, mix paprika, caraway seeds, dill week, onion and garlic powder.
  • Sprinkle seasoning mix on both sides of chops.
  • In skillet coated with cooking spray, saute onions over medium heat till almost soft.
  • Add chops and brown on both sides.
  • Add sliced mushrooms and water.
  • Reduce heat, cover tightly and simmer 1 hour (adding more water if necessary).
  • Remove chops and keep warm.
  • Mix 1 tbsp (15 ml) to 2 tbsp (30 ml) cornstarch with 1/2 cup (125 ml) of water.
  • Stir into liquid in skillet.
  • Bring to a boil, stirring constantly till desired thickness is achieved.
  • Spoon sauce over chops and enjoy!

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