Light Pork Paprikash With Peppers

READY IN: 35mins
Recipe by Pippy

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.

Top Review by blancpage

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. :)

Ingredients Nutrition


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

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