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

    Average Rating:

    5 Total Reviews

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    • 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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    • on May 12, 2004

      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.

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    • on May 05, 2004

      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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    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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