Click on the Cookbook for the Recipes


Felvételeim nyilvános publikálása engedély nélkül nem használhatók.



Authentic Bakonyi Sertésborda contains 100 g of fried smoked bacon. [It also contains more oil.] Smoked bacon would add another layer of flavour, but I don't believe it's necessary. Even without bacon and a lower fat content - this remains a delightful dish of complex flavours.

4 medium thick pork chops
3 Tbsp olive oil
1 onion, diced
2 Tbsp Hungarian paprika
1-1/2 cups mushroom, sliced
½ yellow pepper, diced
1 medium tomato, diced
salt and pepper to taste
1 Tbsp flour
4 heaping Tbsp sour cream

• Remove the fat and bones from the pork chops.
• Pound chops thin and season with salt and pepper.
• Drench the chops with flour until well coated.
• Place 3 Tbsp olive oil in a fry pan.
• On medium heat braise the chops.
• Meanwhile dice the onions, the tomato and the yellow pepper.
• When chops begin to get color remove them from the pan and set them aside.
• Add 1 more Tbsp olive oil to the pan.
• Add the diced onions to the pan.
• Stir to deglaze as you sauté the onions.
• When the onions are soft; stir in 2 Tbsp of Hungarian paprika.
• Immediately add 1-1/4 cups of water.
• Add the diced tomato and pepper.
• Stir in the mushrooms.
• Bring sauce to simmer.
• Add the chops back to the pan.
• Bring everything to a simmer.
• Adjust the salt and the pepper.
• Place a lid on the pan and cook until tender.
• Remove the chops and place them in a serving bowl.
• In a small bowl combine 1 Tbsp flour and 4 Tbsp sour cream.
• Add the sour cream mixture to the sauce and stir.
• Pour the sauce over the chops and serve.
• Serve with Egg Dumplings.



  1. Hi Zsuzsa, I just wanted to let you know that I am really enjoying looking through your recipes, especially the Hungarian ones. I was born in Australia to Hungarian parents and whilst the home cooking continues to be first class, I am looking to try out a few things for myself. I started by sifting through hundreds of pogacsa recipes online to then seeking out the perfect beigli. Then I found your blog and first up tried the BAKONY PORK FILLET - BAKONYI SERTÉSBORDA exactly per your recipe and following the pictures. The pork was tender and the paprikas sauce with the mushrooms was perfect. Oh, and I couldn't resist dicing and frying 100g of speck to sprinkle on top. With it I made the Cucumber salad (for the first time using the sugar vinager brine) and it was so nice we had it again a couple days after. It's fun going through online recipes, iPod recipe apps, YouTube clips, and recipe books and already my beigli is a combination of 5 sources covering ingredients as well as technique. I have bookmarked your blog and will always refer to it as I try out new things.

  2. Hello rgert, so nice to meet you. I am so glad you liked my recipes. Please let me know if something does not work out, when that happens it can be omitting a crucial step from the recipe. I am trying to include every important step; this can save a lot of trouble. My recipes have become more and more verbose over time because of this. But there is nothing more annoying than ruining a dish that worked perfectly before. So I welcome all types of comments not only praise. But thank you.




My photo
I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

Archived Recipes

All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.

Blog Archive