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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.




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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!