Light Pork Paprikash With Peppers

"This came from a recent issue of Chatelaine, and I'll definitely be making it again. The sauce is really tasty and it's low in fat."
 
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Ready In:
35mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • Mix paprika, flour and cayenne.
  • Toss pork in mixture to coat.
  • Heat 1 tablespoon of the oil over medium high heat in a non-stick or seasoned cast iron skillet.
  • Brown pork and remove once it is just cooked.
  • Keep warm.
  • Add remaining oil, garlic, onion, mushrooms and salt to the pan, cook until mushrooms start to soften.
  • Add peppers and cook until tender-crisp.
  • Add pork, wine (or stock) and Worcestershire.
  • Stir constantly until liquid has mostly thickened and evaporated.
  • Remove from heat and stir in sour cream.
  • Serve over rice or egg noodles.

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Reviews

  1. I made this night before last because it sounded different and interesting and had good reviews, but most importantly it would use up some leftovers I had on hand before they went bad. I used what I had on hand - 2 thin boneless pork chops, 2 large garlic cloves, 3/4 white onion, 2 white mushrooms (which I sliced), 1/2 yellow pepper and 1/2 red pepper (I dioed large), chicken boullion cube/water, and because I can't eat dairy, Tofutti Sour Supreme (but due to high fat content, I used only 2 tsps worth). Bf and I both thought this was just OK. The color on this dish was really pretty though. I used the full sauce recipe and the full amts for the coating mixture, and the rest just whatever I had on hand. It made a large helping for 2 people and the sauce was just right to keep everything moist and give flavor to the white rice I served it with. I just don't think my bf and I are so fond of paprika that we really enjoyed this. I did use 2 pinches of cayenne and the heat came through nicely, but in general this just didn't suit our tastes. Sorry, but I probably won't make this again, although it was still good and a good way to use up leftovers. Thanks, Pippy. :)
     
  2. a very nice recipe - would add more cayenne to spice it up a bit.
     
  3. This is so good!! I made it with the regular sour cream and it turned out perfect. I think the white wine really is the kicker on this one. I also doubled the meat but not the coating and it was still plenty to cover the meat. I don't think this dish is meant to be "spicy" it has a real nice flavor that is suitable for anyone.
     
  4. I made this exactly as posted....we really enjoyed it. The only change I would make next time is to use a little less meat. As with most stir-fry preparations, you can get away with less.
     
  5. I prepared it in the iron skillet as suggested. The meat browned nicely and was very attractive. This recipe is easy to fix and makes a nice presentation. I was a bit disappointed with the flavor. I doubled the amount of Worcestershire sauce and used a pinch more of cayenne. It was still missing something. Next go around I may add some red ground pepper to spice it up a bit. Thanks for posting.
     
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