Comments on: Baked Pork Chop Goulash

By: Melly

Melly — Thu, 07 Jan 2010 19:10:34 +0000

Being of Romanian descent, I am cooking this one! It looks so very delicious. I am happy I stopped by. Headed to the store now!

By: Hannah

Hannah — Fri, 27 Nov 2009 07:34:00 +0000

I made this last night and it turned out great! By the way, I am from Vancouver and I apologize for all the rain.

By: Kristen

Kristen — Wed, 11 Nov 2009 20:10:43 +0000

gosh, my grandma also made goulash like this. I am sure I would have loved it more with the chops though. My European man would be horrified if I made this and called it goulash. I will just change the name ;-)

By: cakebrain

cakebrain — Sat, 07 Nov 2009 06:51:40 +0000

I never have had authentic goulash, but it seems as if I’m familiar with all those ingredients! I haven’t met a pork chop I didn’t like. Looks yummy!

By: Tracy

Tracy — Tue, 27 Oct 2009 19:43:16 +0000

We grew up with goulash as well, but it certainly wasn’t as appealing. I love the baked pork chop and the fact that it was baked, not stove top like I was use to… I might have to revive the goulash and try your twist.

By: Manggy

Manggy — Mon, 26 Oct 2009 06:36:41 +0000

I’ve only ever had goulash once- when I was in the Czech Republic, no less- and it was pretty good, but you have gotten me craving hard for these, screw authenticity! I bet Joe enjoyed them a lot!

By: Culinary Cory

Culinary Cory — Sat, 24 Oct 2009 15:43:52 +0000

Wow! This is quite the hearty one pot meal. Looks great.

By: Rocquie

Rocquie — Thu, 22 Oct 2009 14:46:20 +0000

Oh, I love this idea. I have made the type of goulash you talk about with the ground beef, at least a million times. I’ve never thought about using pork chops. My husband will smile when I present this! Thanks for another great great post, Allen.

By: food librarian

food librarian — Wed, 21 Oct 2009 22:23:06 +0000

Allen, this looks fantastic! And you are right…never see those beautiful trees in Los Angeles! Lucky you!

By: kat

kat — Wed, 21 Oct 2009 13:56:15 +0000

A great dish for two & probably easily adaptable to whatever we have in the fridge as well.