Mangalica Pork with Paprika Crust
Sear a thick mangalica pork chop until golden, finish in the oven with Hungarian paprika and caraway. Rich, fatty pork with a savory spice crust.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 2 chops (about 10 oz total) mangalica pork chops or pork shoulder steak (1.5 inches thick)
- 1.5 tbsp Hungarian sweet paprika
- ½ tsp caraway seeds
- 1 tbsp apple cider vinegar
- ¼ cup sour cream
- 1 tbsp fresh dill or parsley, chopped
Instructions
- 1
Pat pork dry. Mix paprika, caraway, salt, and black pepper in a small bowl. Coat both sides of pork generously.
- 2
Heat oil in a heavy skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear pork 2 minutes per side without moving — crust should be deep golden-brown.
- 4
Transfer skillet to a 400°F oven for 8–10 minutes until an instant-read thermometer reads 145°F at the thickest point.
- 5
Remove pork to a plate. Whisk sour cream and vinegar together, then stir into skillet pan drippings over low heat until warm and smooth.
- 6
Plate pork, drizzle with sour-cream sauce, and garnish with fresh dill.
Tools you’ll need
- 12-inch cast iron or heavy stainless steel skillet
- small mixing bowl
- instant-read thermometer
- oven preheated to 400°F
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