20-Min Crispy Mangalica Pork with Paprika Pan Sauce
Sear thick-cut Mangalica pork until the exterior shatters, then finish with a quick Hungarian paprika and onion pan sauce. Rich, self-basting pork meets bright vinegar and caraway.
- Total time
- 22 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 2 steaks (about 10 oz each) Mangalica pork chops or loin steaks (1.5 inches thick)
- 1 medium yellow onion, sliced thin
- 1.5 tbsp Hungarian paprika (sweet or hot, your choice)
- 2 tbsp red wine vinegar
- ½ tsp caraway seeds
- ½ cup chicken or vegetable broth
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Pat pork steaks very dry with paper towels. Season both sides generously with salt and black pepper.
- 2
Heat a large skillet over medium-high until smoking hot, about 2 minutes. Add a drizzle of oil.
- 3
Sear pork 2 minutes per side without moving — the exterior should be golden brown and crispy. Transfer to a plate.
- 4
Add sliced onion to the same skillet. Sauté over medium heat until soft and beginning to caramelize, 4 minutes.
- 5
Stir in paprika and caraway seeds. Cook 30 seconds until fragrant, then pour in vinegar and broth, scraping any browned bits from the pan.
- 6
Return pork to the skillet and simmer gently for 3 minutes, spooning sauce over the meat. Garnish with parsley and serve immediately.
Tools you’ll need
- large cast-iron or heavy stainless steel skillet
- paper towels
- wooden spoon or spatula
- instant-read thermometer (optional but recommended)
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