UK stockists of the finest Pure Hungarian Paprika
Hugh Fernley Whittingstall recommends Paprika Ladys' Paprika products:-
"The Paprika Lady's paprika is the real deal - fresh, zesty and full of flavour!"
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8 big pork chops
4 tsp corn flour
4 tsp Hungarian paprika
2 tsp Hungarian paprika pure
400ml of vegetable stock
Salt, ground pepper, pinch of sugar
Fry pork chops in a large frying pan with a lid, or a big sauce pan, until golden on both sides, lift out the pan. Sliced onions and skinned tomatoes thinly, fry until nearly tender. Blend the corn flour, the paprika with stock and add to the vegetables in the pan, stir as the mixture comes to the boil and thickens slightly. Season, replace the pork chops. Cover the pan, cook steadily for 30 minutes. Remove the chops on to a dish, top with chopped parsley, serve the sauce separately. Serve with cauliflower cooked with juice of half lemon and new potatoes.