Baked Pork Chop Goulash Recipe
- 2 pork chops
- 1 Tsp olive oil
- 1 small onion, chopped
- 1/2 Cup chives, chopped (optional)
- 1/2 Tsp ground black pepper
- 1 Tsp garlic powder
- 1 1/2 Tbsp smoked paprika*
- 1 Tbsp brown sugar
- 1 19-oz can diced tomatoes
- 1 Tsp hot sauce (I used sriracha)
- 3/4 Cup water
- 8-oz uncooked elbow macaroni
- Salt to taste
1. Heat a skillet over medium heat. When hot, add olive oil and turn skillet to coat.
2. Place pork chops in skillet to brown for 1-2 minutes on each side. Season with salt as you flip the pork chops. Remove pork chops onto a plate and set aside.
3. To the skillet, add the onion and saute until softened – 2-3 minutes.
4. Add chives, black pepper, garlic powder, paprika, brown sugar, tomatoes (with juice), hot sauce and water. Stir and bring to a boil.
5. Remove skillet from heat. Fold in the macaroni and top with the reserved pork chops.
6. Place skillet into a 350F oven and bake for 50 minutes or until pasta and pork are done. During the final 10 minutes, check to see if any additional water is needed. If so, drizzle 1/4 Cup over the top and continue baking until done.
*Cooking Notes:
I didn’t have any smoked paprika so I substituted this also. In my spice drawer, I had a barbecue dry rub that was primarily composed of smoked paprika and brown sugar. I used 2 1/2 Tbsp of this mix in place of the paprika and brown sugar listed in the recipe.
