Thick-cut pork chops are served atop a brick-red sauce of peppers and paprika in this restaurant-style spin on the classic Eastern European dish paprikash.
diet, that’s not allowed, so the sour cream and sauce are served separately here. Hungarian wax peppers are very common in most grocery stores and, along with hot paprika, lend the sauce its distinctive flavor; though not the exact same, you can substitute Cubanelles, sweet banana peppers or small yellow bell peppers in a pinch.Kosher salt and freshly ground black pepper2 Hungarian wax, Cubanelle or sweet banana peppers, thinly sliced1. Heat the oven to 425 degrees.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the pork chops on both sides with salt and pepper, then add 2 chops to the skillet and cook, flipping once halfway through, until golden brown on both sides, about 4 minutes total. Transfer the chops to the prepared baking sheet and repeat with the remaining 2 chops; wipe the skillet clean and reserve.3.
4. While the chops bake, return the skillet to medium heat and add the remaining 2 tablespoons olive oil. Add the red pepper, season with salt and cook, stirring, for 6 minutes. Stir in the Hungarian wax peppers and continue cooking until all the peppers are soft and caramelized at the edges, 6 to 8 minutes more. Stir in the tomato paste and paprika, and cook for 1 minute. Add 1 ¼ cups water and stir until evenly combined.
5. Divide the pork chops among plates and top each with some paprikash sauce and serve with sour cream on the side.: Swap 1 medium yellow onion and 4 ounces cremini mushrooms, thinly sliced, for the sweet peppers and swap 1 tablespoon dried mushroom powder for the paprika.
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