This recipe is from Erick Griffin, which he found in his grandmother's recipe book. Maria (née Schwartz) Gaschel was from Nemétsaroslak/Moschendorf
and cooked a lot of the traditional recipes. Here is one that she had published in the Hudson Register-Star.
His grandparents always called it Zuitzi, but when it was published the newspaper named it "Hungarian Pork Chop Casserole".
Whether or not that's an accurate translation doesn't matter; what matters is the taste!
(from Erick Griffin)
- 1/4 lb. butter
- 1 large onion
- 6 pork chops, with bone
- 2 large potatoes
- 2 large tomatoes or whole canned tomatoes
- 1 lb. rice
- 1 green pepper
- 1/2 tsp. salt
- 1/2 tsp. paprika
- ground pepper to taste
- 1 clove chopped garlic
- 2 Tbsp. chopped parsley
- water
Slice two large potatoes, two large tomatoes and one large pepper, nice and thin. You can substitute whole canned tomatoes.
In a skillet or frying pan, melt the butter.
Add one large thinly sliced onion, cook until light brown or straw color.
Remove the onions and set them aside, then brown 6 pork chops in this same skillet.
In the bottom of a large (4 qt.) casserole dish, place the cooked onion.
Add the potatoes over the onion layer, sprinkle with salt and paprika.
Add the tomatoes in a layer, sprinkle with salt and paprika.
Add the rice in a layer (about one pound), sprinkle with salt and paprika.
Add the peppers in a layer, sprinkle with salt well.
Add pork chops on top of peppers, salt and pepper well, sprinkle top with the chopped
garlic and parsley.
Add enough water to reach the peppers.
Bake for 2 hours at 350°F (moderate oven), add water if necessary and cook until done.
Turn out on plate or serving dish and serve.