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    You are in: Home / Recipes / Light Pork Paprikash With Peppers Recipe
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    Light Pork Paprikash With Peppers

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Pippy's Note:

    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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    Units: US | Metric


    1. 1
      Mix paprika, flour and cayenne.
    2. 2
      Toss pork in mixture to coat.
    3. 3
      Heat 1 tablespoon of the oil over medium high heat in a non-stick or seasoned cast iron skillet.
    4. 4
      Brown pork and remove once it is just cooked.
    5. 5
      Keep warm.
    6. 6
      Add remaining oil, garlic, onion, mushrooms and salt to the pan, cook until mushrooms start to soften.
    7. 7
      Add peppers and cook until tender-crisp.
    8. 8
      Add pork, wine (or stock) and Worcestershire.
    9. 9
      Stir constantly until liquid has mostly thickened and evaporated.
    10. 10
      Remove from heat and stir in sour cream.
    11. 11
      Serve over rice or egg noodles.

    Ratings & Reviews:

    • on September 03, 2007


      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. :)

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    • on November 18, 2006


      a very nice recipe - would add more cayenne to spice it up a bit.

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    • on February 16, 2005


      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.

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    Read All Reviews (5)


    Nutritional Facts for Light Pork Paprikash With Peppers

    Serving Size: 1 (425 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 433.5
    Calories from Fat 141
    Total Fat 15.7 g
    Saturated Fat 5.2 g
    Cholesterol 86.6 mg
    Sodium 663.3 mg
    Total Carbohydrate 41.0 g
    Dietary Fiber 3.0 g
    Sugars 3.8 g
    Protein 29.7 g

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