Bakonyi Pork Chops with Hungarian Dumplings Recipe | Yummly
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Bakonyi Pork Chops with Hungarian Dumplings

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Bakonyi Pork Chops with Hungarian Dumplings

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This recipe is courtesy of Chef Kevin Gillespie and Forods Ze’


  • 2 cups mushrooms
  • 3.5 oz. bacon (diced)
  • 1 medium onion (diced)
  • 2 pork chops (medium, about 5-6 ounces each)
  • salt
  • pepper
  • 1 Tbsp. lard (pork fat, or 2 Tbsp of vegetable oil)
  • 1 onion (finely chopped)
  • 1 tomato (peeled, finely diced; fresh or canned)
  • 2 cups water
  • 1 bell pepper (yellow or red, without seeds, cut in half lengthwise)
  • 2 Tbsp. sweet paprika powder
  • 2 cloves garlic (crushed)
  • 1 pinch dried marjoram
  • 2 3/8 cups plain flour
  • 2 pinches salt
  • 1 free range egg
  • 1 cup water
  • 1/2 cup sour cream
  • 1 tsp. potato starch (or corn starch)
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    1. Leave the smaller mushrooms as a whole, and chop the medium and larger ones in quarters. Heat a pan without any oil until it smokes, add the mushrooms and fry them until they get some color. Set aside.
    2. Add the diced bacon to the pan, fry it until golden brown and crispy, set aside with the melted fat. Add one diced onion to the pan and fry it until golden, too.
    3. Flatten the pork chop with a meat tenderizer to .5 cm thin and season them with salt and pepper. Add some lard to the pan and fry the chops for about a minute on both sides. Set aside.
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