Pork Chops Hungarian

1. Season pork chops to taste with granulated garlic, pepper, and lemon-herb or lemon-pepper.

2. In a medium saucepan or Dutch oven, brown chops well over medium-high heat in olive oil.

3. Add onions, fresh garlic, seasonings and chicken broth.

4. Reduce heat, cover tightly, and simmer for about 1 hour.

5. Remove pork chops from pan, and keep warm.

6. Whisk flour with wine until smooth, and stir into pan liquid.

7. Cook, stirring constantly, until thickened.

8. Add sherry, and continue to simmer for 5 minutes.

9. Slowly stir in sour cream until well combined, return pork chops to pan, and heat gently for about 10 minutes.

10. DO NOT BOIL!

11. Serve with buttered noodles, rice or mashed potatoes.

12. Serves 3, but the recipe can easily be doubled or tripled for a larger crowd.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	87.2052 g
Protein	25.8839 g
Carbohydrates	73.683 g
Energy	1119.9455 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0642 g
Water	650.1426 g
Aspartic acid	1.3472 g
Calcium, Ca	164.3875 mg
Lutein + zeaxanthin	22.334 g
Fiber, total dietary	12.6721 g
Carotene, beta	7.526 g
Niacin	9.0287 mg
Vitamin A, RAE	0.441 g
Arginine	1.9665 g
Riboflavin	0.2225 mg
Fatty acids, total saturated 20:1	0.0252 g
Glutamic acid	3.2067 g
Sodium, Na	1588.097 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1557 g
Total lipid (fat)	87.2052 g
Manganese, Mn	4.4677 mg
Fructose	4.128 g
Proline	0.5001 g
Fatty acids, total saturated 16:0	7.8672 g
Fatty acids, total saturated 8:0	5.832 g
Sucrose	3.168 g
Choline, total	45.4449 mg
Sugars, total	14.499 g
Serine	0.6277 g
Fatty acids, total saturated 10:0	4.6346 g
Fatty acids, total saturated 18:0	4.4865 g
Vitamin B-6	0.6892 mg
Selenium, Se	12.3776 g
Ash	8.9346 g
Fatty acids, total saturated 18:1 undifferentiated	5.0379 g
Pantothenic acid	1.3634 mg
Phenylalanine	0.6478 g
Copper, Cu	1.358 mg
Betaine	0.32 mg
Thiamin	0.292 mg
Methionine	0.2229 g
Iron, Fe	7.9646 mg
Carbohydrate, by difference	73.683 g
Phosphorus, P	583.5775 mg
Folate, total	127.685 g
Lycopene	0.42 g
Alanine	0.6288 g
Cholesterol	2.52 mg
Valine	0.7436 g
Fatty acids, total saturated 18:2 undifferentiated	1.6337 g
Glycine	0.5997 g
Carotene, alpha	0.168 g
Glucose (dextrose)	6.304 g
Fatty acids, total saturated 14:0	14.6214 g
Zinc, Zn	3.8137 mg
Isoleucine	0.4913 g
Fatty acids, total saturated 12:0	36.9244 g
Fatty acids, total polyunsaturated	1.7206 g
Leucine	0.9152 g
Tocotrienol, alpha	0.128 mg
Vitamin A, IU	15.136 IU
Folate, DFE	127.685 g
Tryptophan	0.172 g
Vitamin C, total ascorbic acid	31.282 mg
Phytosterols	52.2 mg
Fatty acids, total saturated 6:0	0.4728 g
Tyrosine	0.4201 g
Vitamin B-12	0.504 g
Vitamin K (phylloquinone)	1.28 g
Fatty acids, total saturated	74.8655 g
Histidine	0.3064 g
Fatty acids, total monounsaturated	5.2441 g
Threonine	0.4742 g
Folate, food	127.685 g
Cryptoxanthin, beta	0.336 g
Vitamin E (alpha-tocopherol)	0.1743 mg
Magnesium, Mg	125.4028 mg
Lysine	0.6136 g
Potassium, K	1751.392 mg
Cystine	0.2242 g
Fluoride, F	3.52 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
White wine	0.25 cup	0	0	0
Rice	0	0	0	0
Garlic	2 cloves	0	0	0
Cream	1 cup	792	15.96	83.232
Onion	2 cups	128	29.888	0.32
Extra virgin olive oil	1 tablespoon	0	0	0
Paprika	2 teaspoons	0	0	0
black pepper	0	0	0	0
flour	3 tablespoons	108.4275	23.7385	0.4207
cayenne pepper	1	0	0	0
chicken broth	1 cup	78.12	1.89	2.6208
lemon pepper seasoning	0	0	0	0
sherry wine	3 tablespoons	0	0	0
caraway seed	1 teaspoon	6.993	1.0479	0.3064
dill seed	1 teaspoon	6.405	1.1586	0.3053
garlic granule	0	0	0	0
pork chop loin	6	0	0	0