Recipe

Hungarian Pork Chops

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Hungarian Pork Chops

Fluffy brown rice topped with a saucy tomato and veggie mix, sliced pork and a dollop of yoghurt.




Ingredients to serve 2

  • ½ cup x parboiled brown rice
  • 2 cups x boiling water (for the brown rice)
  • ½ x onion – peel & chop finely
  • 1 clove x garlic – peel, grate finely & chop
  • 2 tsp x Hungarian Spice Mix
  • 1 x tomatoes – dice (½ cm)
  • ½ x bell pepper – deseed & dice (½ cm)
  • ½ cup x passata
  • 1 tbsp x red wine vinegar
  • 4 x courgettes – trim ends & dice (½ cm)
  • 2 x pork chops
  • ½ tsp x ground coriander
  • 2 tbsp x yoghurt
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 1 cup x parboiled brown rice
  • 4 cups x boiling water (for the brown rice)
  • 1 x onion – peel & chop finely
  • 2 cloves x garlic – peel, grate finely & chop
  • 4 tsp x Hungarian Spice Mix
  • 2 x tomatoes – dice (½ cm)
  • 1 x bell pepper – deseed & dice (½ cm)
  • 1 cup x passata
  • 2 tbsp x red wine vinegar
  • 8 x courgettes – trim ends & dice (½ cm)
  • 4 x pork chops
  • 1 tsp x ground coriander
  • 4 tbsp x yoghurt
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Brown rice (parboiled): Pour boiling water (see quantity above) into a pot and add the rice with a pinch of salt. Bring to the boil, cover and gently simmer for 18-20 minutes on low heat. Drain if there is any excess water.

Step 3

Tomato mix: Place a pan on medium-high heat with a drizzle of olive oil. When hot, add the onion with a pinch of salt and sauté for 5 minutes. Add the garlic and Hungarian Spice Mix and cook for 1 minute before adding tomatoes, bell pepper and passata. Add water (½ cup for 4, ¼ cup for 2, ⅛ cup for 1), red wine vinegar and cook, stirring every now and then, for 5 minutes until reduced. Then add courgettes and more water (1 cup for 4; ½ cup for 2; ¼ cup for 1), season with a little salt and cook for another 5 minutes until the sauce thickens.

Step 4

Pork chops: Place a dry pan on high heat. Cut perpendicular slits (about 2cm apart) all the way along the fatty edge of each chop to prevent it from curling up in the pan. Rub both sides with olive oil, season with a little salt and pepper and coat with ground coriander. When the pan is hot, add the chops and sear for 4 minutes on each side. Hold the chop on its fat edge (using tongs or 2 spoons) for 1 minute to crisp it up.

Step 5

Serve the rice topped with the tomato mix, sliced pork, a dollop of yoghurt and a drizzle of olive oil.