Sunday, January 23, 2011

Recipe for Pork with Paprika, Mushrooms, and Sour Cream

Pork with Paprika, Mushrooms, and Sour Cream
A generous amount of Hungarian Paprika makes this pork dish flavorful and slightly spicy.
It's been a bittersweet week for the Denny family, as we paid tribute to our wonderful father and spent time with family members who came from far away for the funeral services.  Thank you to for the many thoughtful messages I've received from readers and friends; they have meant a lot to me during this time.  I thought I'd ease back into regular recipe posting with this comforting dish I made a few weeks ago.  I actually combined two recipe ideas to make a paprika-spiced combination of pork, mushrooms, onions, and tomatoes with sour cream stirred in at the very end.  This is not a stew; the meat is browned and then just warmed in the sauce.  You could serve this over brown rice or whole-wheat noodles, but I just ate it in a bowl as a phase one dish.

Trim the pork chops or pork loin roast, then cut the pork into pieces about 1 inch square.  (I cut some of these pieces in half again when I browned them.)

Put the pork cubes in a bowl and toss with 1 T sweet paprika, salt, and fresh ground black pepper.  (Use Hungarian or Spanish paprika that comes in a tin for best flavor.)

Brown the pork pieces in olive oil over medium-high heat.  I used my favorite new pan, and in this cast-iron enamed casserole it took about 6 minutes to get all the meat nicely browned.

While the meat browns, wash and dry the mushrooms, then slice them into thick slices, about 1/2 inch.

When meat is all browned, remove it to another dish, add another T olive oil and saute mushrooms until they are nicely browned and all liquid has been cooked off.

Remove mushrooms to the same dish with the browned pork pieces, add a little more olive oil if needed, and cook the diced onions about 3-5 minutes, or until they're just starting to brown.

Add minced garlic, 1 T more paprika, dried thyme, and crushed caraway seeds (if using) and saute about 2 minutes more.

Add one can petite dice tomatoes with juice and 1/2 cup chicken stock and let the mixture simmer for 10 minutes, or until it's slightly thickened.

Add the browned pork cubes and mushrooms and any accumulated juices back into the pan, cover it, and simmer for about 10 minutes more.

Turn off the heat, gently stir in the sour cream and serve hot.  This can be served over rice or pasta, but I just ate it like this as a phase one dish.

Pork with Paprika, Mushrooms, and Sour Cream
(Makes 4-6 servings, adapted by combining and modifying recipes from cookbooks by Fine Cooking and Martha Stewart; neither recipe was available online.)

1 lb. pork loin, fat trimed and cut into cubes about 1 inch square (I used 4 thick pork loin chops)
1 T + 1 T sweet paprika (use Hungarian or Spanish paprika in a tin for best flavor)
salt and fresh ground black pepper for seasoning pork
2-3 T olive oil (depending on your pan)
8-12 oz. crimini or white mushrooms, washed and cut into thick slices
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)
1 can petite dice tomatoes plus juice (14.5 oz. can)
1/2 cup chicken stock (I used my homemade chicken stock)
2/3 cup light sour cream

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, 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, but I just ate it alone as a phase one dish.  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.


South Beach Suggestions: 
Made with lean pork and low-fat sour cream, this dish eaten alone would be suitable for any phase of the  South Beach Diet.  You could also eat it with brown rice, Uncle Ben's rice or whole wheat noodles for phase 2 or 3.

More Recipes with Paprika You Might Like:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Hungarian Pot Roast with Sour Cream and Paprika Gravy from Kalyn's Kitchen
Chicken Paprikash from Kalyn's Kitchen
Keftedakia with Paprika Sauce from Kalofagas.ca
Slow Cooker Paprika Chicken from Andrea Meyers
Paprika Pork Stew with Sour Cream from The Naptime Chef
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.) counter customizable free hit

51 comments:

  1. That sounds so good. I'll give it a try this winter

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  2. Kalyn, this is definitely going into my recipe folder. I would love to wrap my hands around a big bowl of this right now.

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  3. I make a similar dish with beef. Will try pork next time. Sounds good.

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  4. I am so saving this recipe. I'm such a fan of searing and braising and I have pork chops that I was scratching my head over how to prepare. I love paprika and I keep forgetting that sour cream is a perfect pairing for pork and paprika. It's nice to see you settling in. It's been rough for you, and I'm sorry for your loss. Your tributes have been so lovely to read.ca

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  5. It's midnight and I'm salivating. Out with spaghetti for dinner tomorrow night and in with this!

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  6. Kalyn, I'm sending you some extra hugs and lots of love. My condolences to you and your family.

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  7. Kalyn,
    Definitely going on my list.

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  8. Thanks everyone for the nice thoughts about this recipe and also the kind words about the death of my dad.

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  9. That looks heavenly, Kalyn! Like a spicy pork stroganoff dish. I can't wait to make this for us and to share with others. :-)

    Thinking of you,
    Shirley

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  10. Hi Kalyn my heartfelt sympathy on the passing of your Dad.

    Do you think ground pork would work in this? I'm going to be moving and I'm trying to use up the meat in my freezer and I have some ground pork left. I figured it would be more "chili" like with the ground pork...which is fine and I would eat it with some Shirataki noodles.

    Thanks fort any help.

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  11. Thanks for the good wishes.

    Yes, I think you could make this with ground pork. It would be quite different, but still good I'm guessing.

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  12. Kalyn, I've made several of your recipes and have loved them all. I've never commented before but I just wanted you to know that I'm thinking of you and your family during this difficult time. Lots of hugs..

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  13. Lorelle, thanks so much for those kind words. Glad to hear the recipes are working out for you too.

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  14. Mushrooms, paprika and sour cream are one of my favourite flavour combinations! This dish sounds so amazingly good!

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  15. Thinking of you and sending thoughts of comfort. This dish certainly inspires warmth and comfort.

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  16. This looks wonderful. I've recently had gallbladder problems and am trying to cut back on fat. What do you think about low-fat greek yogurt as a substitute for the sour cream? Also, sending you and your family supportive thoughts during this time of mourning.

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  17. Amy, I think fat-free Greek Yogurt would work fine to replace the sour cream.

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  18. This looks wonderful, Kalyn! The perfect sort of comforting dish.

    I am so sorry to hear about your dad. But how wonderful that so many of your friends and family could be together to celebrate his life.

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  19. I don't know what happens at your house but at ours its a nightly question of... what do you want for dinner? I don't know... what do you want? Because we are new to this way of eating its been a struggle to find dishes we like as well as ones that are good for us.

    My husband always makes nice comments about my cooking... like "oh it's goods"... then he adds tons of pepper or "maybe next time you should"

    I made this last night and we both loved it!

    As we sat down to dinner, as usual he said ... "its looks good" Then the first bite "This is fantastic! Its really good honey. I wouldn't change a thing" Its been a long time since he had this reaction to my cooking.

    Thanks Kalyn!

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  20. This dish looks amazing,an looks soooo tasty ! I definitely will try to cook that dish !

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  21. I made this dish for my family tonight. But in the rush to get dinner on the table, I forgot to put the sour cream in at the end. My family raved. They thought it was beef bourguignon. The pork was so tender and the depth of flavor was awesome. Thanks for making me look good.

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  22. Great recipe. The finished product looks great. Thanks.

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  23. Thanks Kalyn for the nice recipe. Thought it was good, reminded me of Hungarian Gulash. I'm gonna add some diced bacon next time and less sour cream. Your blog is now on my rss feeds.

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  24. Rodrigo, glad you enjoyed the recipe and blog. (Bacon sounds very tasty in this, but it would make it not as good for the South Beach Diet, just in case people are wondering about that.)

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  25. I made this the other night and used yogurt cream (yogurt made with half and half) instead of sour cream. It was very good! Thanks

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  26. Mrs. Ed, love that substitution of yogurt cream. Thanks for sharing for others who might have wondered how that would work.

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  27. Hi Kalyn! I'm making this for dinner tonight--it looks delicious! I was just wondering what size can of tomatoes you used...I'm not a very good natural cook and tend to follow recipes to the letter. So many of your recipes have been enjoyed in my home. Thank you!

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  28. Michelle, it's a 14.5 oz. can, sorry I didn't specify that! Will edit right now.

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  29. I'm back. I found some frozen pork chops, so I cut them up (just like you did). I only made two very tiny adaptions to this recipe: #1 I sprinkled flour on the pork before searing, as this works well to thicken my sauces. #2, I added a little tomato paste, because I love the richness of it. Other that than, I followed this very easy recipe. Oh, so good! This reminds me of my Austrian Goulash recipe, only with pork. I served it with egg noodles and my men loved it! Thank you!

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  30. Kalyn, I just made a version of this recipe using what I had on hand, which turned out to be leftover pork roast pulled out of freezer in a pork "broth," green onions, mushrooms, and yellow peppers. Used coconut "cream" with a squeeze of lemon instead of sour cream. Used a combo of sweet paprika and smoked paprika. Completely forgot the tomatoes (read the recipe and then winged it, which has its drawbacks LOL), but we still loved it. :-) Mr. GFE had his over pasta and I had mine "as is," which was more than enough. Thanks so much!

    Shirley

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  31. Shirley, I am intrigued by your version; so glad it worked out for you!

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  32. Hi Kalyn -- I've tried some of your recipes but have never commented. Last night I made this recipe although I doubled the onions and mushrooms and cut back a little on the meat. Well, after my husband told me that this recipe was a real keeper and it needs to be included in our usual rotation I had to send you a hearty thank you for offering it to us! I finally got him in a wellness program, thanks to his job and now he is quite interested in eating healthy. Also, I'm sorry for your loss. On March 5th it was 31 years since I lost my dad, he was only 53. The time goes by so quickly, but your dad will always remain in your heart! God bless.

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  33. Thanks for letting me know you've been enjoying the recipes, and also for the nice note about my dad.

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  34. I made this tonight and the only change I made was to use Herbes de Provence for the thyme (I was out) and it was wonderful. I served it with noodles for everyone else and I had it as is with a simple salad---delicious! Thanks for a wonderful collection of Phase 1 recipes!

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  35. This was some good stuff! :-) So glad that fall is here ~ now when I have one those "fall cravings", I know what to fix for dinner!

    Your blog is a tremendous support and blessing to our SB Diet efforts ~ it's been much easier to stick to the diet with your recipes.

    Teresa in Texas

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  36. Theresa, so glad the blog is helpful for you. And it's funny, I hate winter but I do love this kind of comforting fall/winter food!

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  37. this recipe was DELICIOUS!!!!!!!! A perfect 10 out of 10! My husband picked it and I was like, ok, that looks good, but I probably wouldn't have picked it myself. It was amazing. I said out loud, if this is diet food, I could eat this EVERY night! (I'm on phase one.) I literally (LITERALLY) was licking the bowl. It was off the hook! Will make this again and again!

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  38. Amanda, so glad you liked it!

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  39. This was a hit. I happened to make it on a day that turned out to be unexpectedly cold and damp, and this hearty dish was just what the doctor ordered. It paired very nicely with the roasted cauliflower I made.

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  40. What a delicious looking dish!

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  41. Yes!! I love Hungarian goulash flavors - and you really made my day by including mushrooms. Thanks for the great-looking new recipe - can't wait to try it!

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  42. I am eating it already.With pasta. It is sooooo good! Thank you for this recipe.

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  43. I made this last night, and it ROCKED! I followed the recipe exactly, although I used hot paprika that my friend brought back from a trip to Prague this past summer. It gave it a nice kick. We had it with an arugula side salad, and it was a wonderful, hearty meal on a cold, rainy night. My husband and I almost
    licked our bowls! (okay, I actually did lick my bowl)

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  44. I have a pork loin, a bag of mushrooms, and a committee meeting to feed tomorrow and am sure this will be a hit. It's close enough to paleo to gain a permanent spot on our menu.

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  45. Just back from the meeting and this recipe was well received. I also found the link to your paleo recipes on punchfork but it looks like I got to that party a little late. Pity about its imminent demise as that's a great way to show the recipes.

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  46. Rick, so glad it was a hit. And I agree about Punchfork; so sad that they are shutting down. Jeff Miller has assured me that eventually Pinterest will be able to group recipes similar to that so I'm keeping my fingers crossed.

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Thanks for joining the conversation! I love hearing from readers and even though I can't always reply to every comment, I will always answer specific questions on a recipe as soon as possible. Sometimes I'm answering by iPhone, so my replies may be short!

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