Hungarian Chops

A Hungarian speciality from “Matglede Som Aldri Før”
(Joy of Food Like Never Before)  published by
Skandinavisk Presse in 1977

Hungarian Chops

1 bell pepper
1 small glass of pickle onions
1 small can of cantarelles (about 100 g / 3,5 oz)
2 pickled gherkins
4 thick porkchops at about 125 g / 4,5 oz each
1 teaspoon of peppers
6 tablespoons butter or margarine
1 teaspoon salt
1 dl [0,2 pt] tomato ketchup
1 bunch of parsley, chopped


[1] Clean the pepper for kernels and membranes and chop it. Drain onions and cantarelles. Coarsely chop the gherkins. Sprinkle the cutlets with paprika and fry them in butter for about 5 minutes on each side. Take them up, sprinkle with salt up and keep them warm.

[2] Put pepper, onions, chantarelles and gherkins into the frying pan and fry for about 3 minutes, add the ketchup, give it a full boil and pour it over the chops. Chop parsley and sprinkle over the dish.

Server with ribbon spaghetti and Hungarian red wine.