Best 17 Pork Paprika Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Pork paprika, also known as pörkölt, is a traditional Hungarian dish that is loved for its rich, flavorful paprika sauce and tender pork. Originating in the 19th century, pork paprika has become a staple in Hungarian cuisine and is enjoyed by locals and visitors alike. The dish is typically made with pork shoulder or tenderloin, which is braised in a paprika-infused sauce until fall-apart tender. The resulting dish is a comforting and hearty stew that is perfect for a cold winter day. Whether you're a seasoned cook or just starting out, finding the best recipe for pork paprika can be a daunting task. This article will guide you through the essential steps of making pork paprika, providing you with tips and tricks to ensure a delicious and authentic dish.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY PAPRIKA PORK



Creamy Paprika Pork image

When I was little, I would often ask my mom to make "favorite meat." She knew I was requesting this homey pork recipe. It's been in my family for more than 30 years and it's still a favorite! -Alexandra Barnett, Forest, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 pork tenderloin (1 pound), cut into 1-inch cubes
1 teaspoon all-purpose flour
4 teaspoons paprika
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
3/4 cup heavy whipping cream
Hot cooked egg noodles or rice
Minced fresh parsley, optional

Steps:

  • Toss pork with flour and seasonings. In a large skillet, heat butter over medium heat; saute pork until lightly browned, 4-5 minutes., Add cream; bring to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until cream is slightly thickened, 5-7 minutes., Serve with noodles. If desired, sprinkle with parsley.

Nutrition Facts : Calories 320 calories, Fat 23g fat (14g saturated fat), Cholesterol 122mg cholesterol, Sodium 524mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein.

EASY HUNGARIAN PORK PAPRIKA



Easy Hungarian Pork Paprika image

Very, very good! I've been making this for so long, (15-20 years), that I don't remember where I got the recipe. But it HAS survived the test of time! :)

Provided by Wildflour

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons flour
1 tablespoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb boneless lean pork, cut into 1-inch cubes, can sub top sirloin if prefered
4 teaspoons olive oil
2 (14 1/2 ounce) cans del monte original-style stewed tomatoes
1/2 cup sour cream, room temp

Steps:

  • Combine first 4 ingredients, toss with meat.
  • In skillet, brown meat in hot oil.
  • Stir in tomatoes, undrained.
  • Cook, uncovered, over medium heat or til meat is tender, stirring frequently.
  • Remove pan from heat.
  • Remove 1/2 cup sauce mixture from pan, and combine with sour cream. Then return mixture to skillet, blend well.
  • Heat through over LOW HEAT. DO NOT BOIL! Or mixture will curdle.
  • Serve over hot cooked noodles.

PAPRIKA PORK STEW



Paprika Pork Stew image

A hearty pork stew with paprika, onions, carrots, and potatoes. Great on a crisp fall night.

Provided by DARKSACRIFICE

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 6h45m

Yield 8

Number Of Ingredients 16

3 medium (blank)s Yukon Gold potatoes, cubed
3 medium (blank)s carrots, sliced
2 medium (2-1/2" dia)s onions, sliced
2 cloves garlic, minced
1 (2 pound) boneless pork shoulder roast, trimmed of excess fat and cut into 1-inch cubes
1 cup beef stock
¾ cup tomato sauce
2 ½ tablespoons ground paprika
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon dried oregano
½ teaspoon dry mustard
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup cold water
3 tablespoons all-purpose flour

Steps:

  • Place potatoes, carrots, onions, and garlic in a slow cooker. Place pork on top of vegetables.
  • Combine beef stock, tomato sauce, paprika, Worcestershire sauce, brown sugar, oregano, mustard, salt, and pepper in a bowl; pour into the slow cooker. Stir to combine.
  • Cover and cook on Low until pork is fork tender, 6 to 7 hours. Skim off fat and move meat and vegetables to one side of the cooker.
  • Whisk cold water and flour together in a small bowl and pour into the empty space in the slow cooker. Stir to redistribute ingredients.
  • Cover and cook on High until sauce has thickened, 10 to 15 minutes.

Nutrition Facts : Calories 343.4 calories, Carbohydrate 23.2 g, Cholesterol 64.8 mg, Fat 20.7 g, Fiber 3.4 g, Protein 17.6 g, SaturatedFat 7.1 g, Sodium 1654.7 mg, Sugar 7.8 g

PORK LOIN IN SOUR CREAM AND PAPRIKA SAUCE



Pork Loin in Sour Cream and Paprika Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

12 slices boneless loin of pork, each slightly less than 1/2 inch thick, about 1 1/2 pounds
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons corn, peanut or vegetable oil
1/2 cup finely chopped onions
1 cup thinly sliced, seeded, deveined sweet red pepper strips
1/2 teaspoon paprika, preferably Hungarian
1/4 cup dry white wine
1/2 cup fresh or canned chicken broth
1/2 cup heavy cream
1/2 cup sour cream

Steps:

  • Trim pork slices of all fat. Sprinkle with salt and pepper.
  • Use one or two skillets large enough to hold the slices in one layer.
  • Heat enough oil in the skillet or skillets to lightly cover the bottom. When it is quite hot, add pork slices. Cook over high heat until nicely browned on one side, about 45 seconds. Turn slices and cook on second side until nicely browned, about 2 minutes. Do not overcook or the meat will toughen. As the pieces are cooked, transfer them to a warm serving platter.
  • Pour off most of the fat from the skillet and add the onions and red pepper strips. Sprinkle with paprika and stir. Cook over moderate heat about 2 minutes. Add the wine and broth and stir. Cook about five minutes or until reduced by half.
  • Add heavy cream and stir. Add pork slices and coat well. Cover and cook over low heat about 20 minutes. Remove pork and stir in sour cream. Heat thoroughly. Spoon sauce over pork. Serve immediately.

PORK PAPRIKA



Pork Paprika image

A nicely spiced sauce with diced tomatoes seasons cubes of pork in this hearty entree. I often scramble to put a meal on the table, but this comes together so quickly. My family oohs and aahs the whole time they're eating it. -Monette Johnson, San Antonio, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 16

1 pound pork tenderloin, cut into cubes
1 tablespoon canola oil
1 large onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup white wine or chicken broth
4 teaspoons paprika
1 teaspoon sugar
1 teaspoon grated lemon zest, optional
1/2 teaspoon caraway seeds
1/2 teaspoon dried marjoram
1/4 teaspoon salt
1/4 teaspoon pepper
Hot cooked noodles, optional
1/4 cup reduced-fat sour cream

Steps:

  • In a large nonstick skillet, cook pork in oil until no longer pink; remove and keep warm. Add the onion, green pepper and garlic to pan; cook and stir until crisp-tender. Add the next 9 ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until slightly thickened. Stir in pork. Serve over noodles if desired. Dollop with sour cream.

Nutrition Facts : Calories 258 calories, Fat 9g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 372mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges

SMOKY PAPRIKA PORK



Smoky Paprika Pork image

Lovely simple pork-dish. Adapted from a James Martin recipe, he used 1 tablespoon of salt and to my taste that was far too much, but feel free to add more! I use a mix of sweet and hot smoked paprika powder. Marinating time not included

Provided by PetsRus

Categories     Very Low Carbs

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs pork tenderloin (approx)
1 1/2 tablespoons paprika, your own choice,sweet,hot or smoked
1 teaspoon grated lemons, zest of or 1 teaspoon lime zest (optional)
1 teaspoon dried thyme
1 teaspoon dried oregano
1 clove garlic, crushed
1 -2 teaspoon salt
fresh ground pepper
1 1/2 tablespoons olive oil
lemon slice, to serve

Steps:

  • Mix all the spices with the olive oil, you should get a thick paste.
  • Rub this on the pork, put the pork in a plastic bag and marinate in the fridge, minimal 4 hours but preferably overnight.
  • To be on the safe side, put the pork in the bag in a dish, once my bag leaked and the fridge was orange!
  • Remove from the fridge 30 minutes before cooking, there will be juices now in the bag, you can use them for basting if you want.
  • Heat up a grill pan, no oil, and fry 7 to 8 minutes on each side, longer if you want the pork more well done, it will also depend on the thickness of the pork.
  • Cut in diagonal slices and serve with the lemon.
  • This also very nice done on the barbeque.
  • You can cut down on the cooking time by cutting the meat in slices before cooking.

Nutrition Facts : Calories 259.2, Fat 11.4, SaturatedFat 2.8, Cholesterol 110.7, Sodium 672.1, Carbohydrate 2.1, Fiber 1.2, Sugar 0.3, Protein 35.6

PAPRIKA PORK CHOPS



Paprika Pork Chops image

Low carb! Pork chops seasoned with paprika served over a blend of sour cream, sauerkraut, onions and paprika. Don't be thrown off by the ingredients! I got this recipe from my aunt and was skeptical at first, but now it is one of my family's favorites.

Provided by DRLMCOBB

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 25m

Yield 4

Number Of Ingredients 8

2 teaspoons butter
1 onion, thinly sliced
1 ½ teaspoons paprika
⅓ cup sauerkraut, drained
⅓ cup sour cream
4 boneless pork chops
¼ teaspoon black pepper
1 teaspoon garlic salt

Steps:

  • Set uppermost oven rack 5 inches from heat source, and preheat broiler.
  • Melt butter in a large skillet over medium-high heat. Stir in onions, and cook until soft and golden. Remove from heat. In a bowl, stir together 1/2 teaspoon paprika, sauerkraut, onions, and sour cream.
  • Season pork chops with pepper, garlic salt, and 1 teaspoon paprika.
  • Broil pork chops 6 minutes. Turn, and broil 5 to 6 minutes more. Remove from oven. Spread sauerkraut and onion mixture over pork chops, and broil 1 or 2 minutes more.

Nutrition Facts : Calories 215.7 calories, Carbohydrate 4.6 g, Cholesterol 72.1 mg, Fat 11.1 g, Fiber 1.1 g, Protein 23.5 g, SaturatedFat 5.5 g, Sodium 593.7 mg, Sugar 1.5 g

ROAST TENDERLOIN OF PORK WITH SWEET PEPPERS AND PAPRIKA SAUCE



Roast Tenderloin Of Pork With Sweet Peppers And Paprika Sauce image

Provided by Pierre Franey

Categories     dinner, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

2 boneless tenderloins of pork, about 1 3/4 pounds
Salt to taste if desired
Freshly ground pepper to taste
1/2 teaspoon paprika
2 tablespoons corn, peanut or vegetable oil
1/2 cup finely chopped onion
1/2 cup finely chopped garlic
1/4 cup dry white wine
1 bay leaf
1/2 cup fresh or canned beef broth
1/4 teaspoon dried thyme
2 large sweet red peppers, cored, seeded and deveined
2 tablespoons sour cream
2 tablespoons heavy cream
2 tablespoons chopped parsley

Steps:

  • Sprinkle tenderloins with salt, pepper and paprika.
  • Heat the oil in a heavy skillet until quite hot and add tenderloins.
  • Cook, turning pieces so they brown evenly on all sides, about 5 minutes.
  • Pour off fat from pan and scatter onion and garlic around meat. Cook about 3 minutes and add the wine, bay leaf, broth and thyme. Bring to boil, stirring, and cover tightly. Cook 15 minutes.
  • Meanwhile, cut peppers into thin strips, about 1/4 inch thick. Scatter pepper strips over meat and cook about 5 minutes.
  • Move pieces of meat to a serving plate, and add sour cream and heavy cream to skillet. Stir to blend. Remove bay leaf and pour sauce over meat. Sprinkle with parsley.

Nutrition Facts : @context http, Calories 403, UnsaturatedFat 11 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 5 grams, Sodium 897 milligrams, Sugar 5 grams, TransFat 0 grams

PORK STEAK WITH PAPRIKA SAUCE



Pork Steak with Paprika Sauce image

Serve it with white rice or over pasta.

Provided by tellangscafe

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 45m

Yield 4

Number Of Ingredients 10

1 pound pork steak
½ cup all-purpose flour
2 teaspoons ground paprika
1 teaspoon salt
1 teaspoon ground black pepper
¼ cup butter
3 tomatoes, finely chopped
1 cube beef bouillon
¾ cup water, divided
1 tablespoon chopped fresh parsley

Steps:

  • Place pork steak between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/2-inch thickness. Pat dry with a paper towel.
  • Mix flour, paprika, salt, and ground black pepper on a plate. Measure out 1 tablespoon of the mixture and set aside. Dredge pork in remaining mixture, coating both sides.
  • Melt butter in a large nonstick skillet over medium heat. Add pork; cook until browned, about 3 minutes per side. Transfer to a plate. Add tomatoes to the skillet; cook and stir until softened, about 3 minutes.
  • Dissolve beef bouillon cube in 1/2 cup water in a small bowl. Stir into the tomatoes. Cook, covered, until sauce thickens, 2 to 3 minutes. Return pork steak to the skillet. Reduce heat and simmer until pork is tender and reaches an internal temperature of 145 degrees F (63 degrees C), about 15 minutes. Transfer to a serving dish.
  • Mix reserved 1 tablespoon flour mixture with remaining 1/4 cup water in a small bowl. Stir into the sauce in the skillet. Cook and stir until thickened, about 4 minutes. Pour sauce over pork and garnish with parsley.

Nutrition Facts : Calories 317.2 calories, Carbohydrate 17.5 g, Cholesterol 79 mg, Fat 20.8 g, Fiber 2.4 g, Protein 15.5 g, SaturatedFat 10.7 g, Sodium 836 mg, Sugar 3.2 g

PAPRIKA PORK



Paprika Pork image

A wonderful, stick to the ribs stew that takes on an "old world" taste from the paprika and seasonings.

Provided by yooper

Categories     Stew

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 13

2 medium onions, chopped
1 tablespoon vegetable oil
1 lb pork tenderloin, coarsely chopped
1/2 teaspoon chili powder
2 garlic cloves, minced
1 1/2 teaspoons paprika, sweet hungarian
1 tablespoon flour
1 cup chicken broth
3 medium tomatoes, chopped
1 tablespoon tomato puree
1 red bell pepper, chopped
1/2 cup plain yogurt
salt and pepper

Steps:

  • In a heavy skillet over medium heat, saute the onions for 5 minutes in the oil Add the pork and saute until browned.
  • Mix in chili powder, garlic, and paprika and cook for 2 or 3 minutes more while stirring and scraping up bits from the bottom.
  • Sprinkle the flour over the mixture and stir in; cook another 2 or 3 minutes.
  • Stir in chicken broth a little at a time; mix well.
  • Stir in tomatoes, puree, and red pepper.
  • Cover and simmer gently until the meat is cooked through, about 1 to 1 1/2 hours.
  • Stir occasionally.
  • Pour about 1/2 cup of cooking liquid into a bowl and mix yogurt in well.
  • Remove pork mixture from the head and add yogurt mixture; stir to combine.
  • Season to taste with the salt and pepper and heat through without boiling.
  • Serve with rice or noodles.

SLOW-COOKER SMOKED PAPRIKA PORK



Slow-Cooker Smoked Paprika Pork image

Add smoky flavor to your dinner with slow cooked paprika pork that's served with rice.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h45m

Yield 6

Number Of Ingredients 11

3 large cloves garlic, finely chopped
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground pepper
1 tablespoon olive oil
2 pork tenderloins (1 lb each)
1/2 cup whipping cream
2 pouches (8.8 oz each) microwavable long-grain and wild rice mix
2 slices bacon, crisply cooked, crumbled
Chopped fresh chives, if desired

Steps:

  • Spray 5- to 6-quart oval slow cooker with cooking spray. In small bowl, mix garlic, paprika, salt, cumin and pepper. Stir in oil. Pat pork dry with paper towels. Rub paprika mixture all over pork. Place in slow cooker.
  • Cover; cook on High heat setting 1 hour. Reduce heat setting to Low; cook 3 hours 30 minutes longer or until pork is very tender.
  • Remove pork from slow cooker to serving platter; cover to keep warm. Pour drippings from slow cooker into 12-inch skillet. Heat to boiling over medium-high heat. Stir in whipping cream. Boil until slightly thickened, about 6 to 7 minutes.
  • Meanwhile, cook rice in microwave as directed on package. Spoon rice around pork on platter. Drizzle sauce over pork. Sprinkle with bacon and chives.

Nutrition Facts : Calories 380, Carbohydrate 25 g, Fiber 1 g, Protein 36 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 840 mg

PAPRIKA PORK ROAST



Paprika Pork Roast image

I like to experiment with flavors. For a dinner party, I came up with this spectacular-looking yet simple recipe. My guests were so impressed when I sliced the roast thin and served it with steamed vegetables. -Jonnie Faye Thompson, Raleigh, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 8-10 servings.

Number Of Ingredients 7

2 teaspoons garlic salt
1 teaspoon ground ginger
1 teaspoon pepper
1 teaspoon paprika
1 boneless rolled pork loin roast (4 to 4-1/2 pounds)
1 to 2 medium onions, sliced
1 cup water

Steps:

  • Combine the garlic salt, ginger, pepper and paprika; rub over the entire roast. Place roast with fat side up on a greased rack in a shallow roasting pan. Top with onion. Pour water into pan. , Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 160°-170°. Let stand for 10-15 minutes before slicing.

Nutrition Facts : Calories 233 calories, Fat 8g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 415mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 35g protein.

SMOKED PAPRIKA DRY-RUBBED PULLED PORK SANDWICHES



Smoked Paprika Dry-Rubbed Pulled Pork Sandwiches image

Provided by Food Network

Categories     main-dish

Time 7h50m

Yield 12 servings

Number Of Ingredients 16

3 tablespoons smoked paprika
2 tablespoons coarsely ground black pepper
2 tablespoons coarse salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon brown sugar
One 5- to 7-pound Boston pork butt
Two 12-ounce bottles wheat ale beer
1 cup store-bought barbeque sauce
1 1/4 cups mayonnaise
1/3 cup rice wine vinegar
2 teaspoons granulated sugar
2 1/2 pounds green cabbage, cored and finely shredded
1 large carrot, coarsely grated
Kosher salt and freshly ground black pepper
12 brioche buns, split

Steps:

  • For the pulled pork: Mix the paprika, pepper, salt, chili powder, garlic powder and brown sugar in a bowl. Rub all over the pork. Cover and refrigerate for 1 hour or up to overnight.
  • Preheat the oven to 300 degrees F. Pour the beer into a roasting pan. Place the pork in the pan, cover with foil and bake until an instant-read thermometer inserted into the thickest part registers 170 degrees F, about 6 hours. Remove the pork from the oven and let the meat rest for at least 20 minutes.
  • Heat the barbeque sauce in a saucepan over low heat. Keep warm. Shred the pork using two forks. In a large bowl, toss the pork with the warm barbeque sauce until well coated.
  • For the coleslaw: Whisk together the mayonnaise, vinegar and granulated sugar in a large bowl. Add the cabbage and carrots and toss to coat. Season with salt and pepper, cover and refrigerate for at least 1 hour. The coleslaw can be made up to 2 hours in advance.
  • To serve, spoon the pulled pork mixture onto the bottom half of a brioche bun, and top with some coleslaw and the other bun half.

SMOKED-PAPRIKA PORK RIB ROAST WITH SHERRY RAISIN VINAIGRETTE



Smoked-Paprika Pork Rib Roast with Sherry Raisin Vinaigrette image

Categories     Roast     Quick & Easy     Dinner     Vinegar     Raisin     Pork Rib     Sherry     Winter     Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 17

For roast
1/4 cup (1 oz) bittersweet (agridulce) pimentón de la Vera (smoked Spanish paprika; available at La Tienda; tienda.com)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon kosher salt plus additional for sprinkling
1 tablespoon coarsely cracked black pepper
1 (5- to 6-lb) center-cut bone-in pork loin rib roast
For vinaigrette
1/4 cup golden raisins
1/4 cup dry Sherry
1/3 cup red-wine vinegar
2 tablespoons finely chopped shallot
1 tablespoon minced garlic
1 teaspoon table salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 cup extra-virgin olive oil (preferably Spanish)
3 tablespoons finely chopped fresh flat-leaf parsley

Steps:

  • Roast pork:
  • Put oven rack in middle position and preheat oven to 500°F.
  • Stir together pimentón, cumin, coriander, salt, and pepper. Rub mixture all over pork. (Press lightly so rub adheres; you will have some leftover rub.) Put pork on a metal rack in a roasting pan, rib side down. Roast pork 10 minutes, then reduce heat to 300°F and continue to roast until a meat thermometer inserted diagonally into center registers 140°F, 1 hour 10 minutes to 1 hour 25 minutes more.
  • Let pork stand, loosely covered with foil, 20 to 25 minutes before carving. (Temperature of meat will rise to about 150°F.)
  • Make vinaigrette while pork roasts:
  • Soak raisins in Sherry in a medium bowl, covered, 30 minutes. Add vinegar, shallot, garlic, salt, and pepper, then add oil in a slow stream, whisking until combined. Whisk in parsley just before serving.
  • Slice pork and serve with vinaigrette and a sprinkling of kosher salt.

PAPRIKA PORK ROAST



Paprika Pork Roast image

This is an old Taste of Home recipe. It's great for company because it's so quick and easy to prepare and it can be in the oven cooking while I'm preparing for our guests. And it smells heavenly in the oven. DH wandered into the kitchen within minutes of my putting it in and said, "Wow, what's that smell? I'm hungry!"

Provided by Recipe Junkie

Categories     Pork

Time 2h10m

Yield 8-10 serving(s)

Number Of Ingredients 7

2 teaspoons garlic salt
1 teaspoon ground ginger
1 teaspoon pepper
1 teaspoon paprika
1 boneless rolled pork loin roast (4 to 4 and 1/2 lbs)
1 -2 medium onion, sliced
1 cup water

Steps:

  • Combine garlic salt, ginger, pepper and paprika; rub over the entire roast.
  • Place roast with fat side up on a greased rack in a roasting pan.
  • Top with onion.
  • Pour water into pan.
  • Bake uncovered at 325 for 2 - 21/2 hours or until a meat thermometer reads 160-170 degrees.
  • Let stand for 10-15 minutes before slicing.

Nutrition Facts : Calories 8, Fat 0.1, Sodium 1.3, Carbohydrate 1.9, Fiber 0.4, Sugar 0.6, Protein 0.2

PAPRIKA PORK CHOPS



PAPRIKA PORK CHOPS image

Categories     Pork     Fry     Quick & Easy

Yield Serves 4

Number Of Ingredients 6

4 boneless center cut pork chops
Salt and pepper to taste
2 T. paprika (mild)
2/3 cup fruity dry white wine
1 T. butter
1/4 cup sour cream

Steps:

  • Salt and pepper pork chops to taste. Fry pork shops, in saute pan, until browned and desired doneness. Remove from pan and add paprika, cook for 1 minute and then add wine, stir and scrape up brown bits in pan to deglaze. Add 1 T. butter and cook until melted. Remove from heat and stir in sour cream. Pour over pork chops and serve.

PORK WITH PAPRIKA, MUSHROOMS, AND SOUR CREAM RECIPE - (4.3/5)



Pork with Paprika, Mushrooms, and Sour Cream Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 13

1 lb. pork loin, fat trimmed and cut into cubes about 1 inch square (I used 4 thick pork loin chops)
1 Tbsp + 1 Tbsp. sweet paprika (use Hungarian or Spanish paprika in a tin for best flavor)
salt and fresh ground black pepper for seasoning pork
2-3 Tbsp. olive oil (depending on your pan)
8-12 oz. cremini or white mushrooms, washed and cut into thick slices
2 Tbsp. tomato paste (my adaptation)
1 onion, finely chopped
1 T finely minced garlic
1/2 tsp. dried thyme
1/2 tsp dried caraway seeds, ground or crushed (optional, but good)*NOTE: I used the seeds whole
1 can petite dice tomatoes plus juice
1/2 cup chicken stock (I used my homemade chicken stock)
2/3 cup light sour cream

Steps:

  • Trim all visible fat from pork chops or pork loin roast, then cut meat into cubes about 1 inch square. Put pork in a bowl and toss with 1 T sweet paprika, salt, and fresh ground black pepper. Heat 1 T olive oil in a heavy frying pan with a tight-fitting lid. Brown pork over medium-high heat, turning several times so all sides are nicely browned, about 5-6 minutes. Remove pork to another dish and add 1 T more olive oil to the pan, add sliced mushrooms and cook until nicely browned and all liquid has evaporated, about 5 minutes more. Remove mushrooms to same dish with the pork. Add a little more olive oil if needed, then add chopped onion and cook until just starting to brown, about 3-5 minutes. Then add minced garlic, tomato paste, other 1 T paprika, dried thyme, and ground or crushed caraway seeds (if using) and cook about 1-2 minutes. Add petite diced tomatoes with juice and chicken stock, bring to a simmer, and cook about 10 minutes, or until the mixture is slightly thickened and flavors are well-blended. After 10 minutes add the browned pork cubes and mushrooms back into the pan, cover and simmer about 10 minutes more, or until pork is hot and cooked through. Turn off heat, stir in sour cream, and serve hot. This can be served over rice or noodles, or as by itself. If you're making more than will be eaten at once I would add the sour cream to only the amount you're going to eat; then reheat leftovers and add sour cream to them right before eating.

Tips:

  • Choose the right cut of pork: Pork shoulder or pork butt is the best cut for this dish, as it is fatty and flavorful and will hold up well to the long cooking time.
  • Use a large pot: You will need a large pot or Dutch oven to cook the pork and sauce.
  • Brown the pork before cooking: Browning the pork before cooking will help to develop its flavor.
  • Use a good quality paprika: The paprika is the key ingredient in this dish, so make sure you use a good quality one.
  • Simmer the pork for a long time: The pork needs to be cooked for a long time, at least 2 hours, or until it is fall-apart tender.
  • Serve with mashed potatoes, egg noodles, or dumplings: Pork paprika is traditionally served with mashed potatoes, egg noodles, or dumplings.

Conclusion:

Pork paprika is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple ingredients, you can create a memorable meal that your family and friends will love.

Related Topics