Quote:
Originally Posted by mosesbotbol
I made it last night and it was quite nice. Next time, I would use less broth and more flour. I added some garlic to it as well.
I did not have Hungarian paprika so I mixed 1/3 hot and 2/3 sweet-smoked Spanish paprika.
Instead of using all the gravy on top of pork (which it makes a lot of), I stirred in egg noodles and let them absorb some of the gravy. Worked out well.
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Quote:
Originally Posted by mosesbotbol
I used thick chops and 40 minutes was acurate. Used a large dutch oven Cruset.
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This put a HUGE smile on my face!!!!!! That is what it's all about!!!! Sharing, and a nice full stomach!!!!!!