MARY'S PAPRIKA PORK IN A POT
Delicious and simple paprika pork dish, easy to make, great for home freezing
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Supper
Time 1h
Number Of Ingredients 5
Steps:
- Heat 2 tbsp oil in a pan add the onions and fry for 10-15 minutes, stirring occasionally until softened and lightly coloured.
- Cut the pork into sizeable chunks, then add to the pan and stir over a fairly high heat to seal and brown them all over. Stir in the paprika, cook briefly, then add the stock and bring to the boil.
- Cover and cook for 30-35 minutes, until the pork is tender. Stir in the crème fraîche and simmer for a further 2 minutes. (You can prepare the dish to this point up to 2 days ahead or freeze for up to 3 months.) If you have a few chives or a bit of parsley handy, snip this over the pork before serving with rice and a green vegetable - broccoli or stir-fried cabbage make the perfect accompaniment to this simple but delicious dish.
Nutrition Facts : Calories 357 calories, Fat 18.7 grams fat, SaturatedFat 7.6 grams saturated fat, Carbohydrate 11.3 grams carbohydrates, Fiber 1.3 grams fiber, Protein 36.5 grams protein, Sodium 0.52 milligram of sodium
PAPRIKA PORK
This superhealthy pork one-pot is a midweek miracle. Serve with rice or noodles for an everyday favourite
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 9
Steps:
- Heat the oil in a large pan, tip in the onions and cook for 10 mins until soft and golden. Add the pork and mushrooms and cook on a high heat for 3-4 mins until browned. Add the paprika and cook for 1 min more.
- Stir in the tomato purée, then pour on the stock and simmer for 5-8 mins until the pork is cooked through. Finally, mix in the soured cream and some seasoning. Serve with egg noodles, tagliatelle or rice, and an extra dollop of soured cream, if you like.
Nutrition Facts : Calories 257 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 0.35 milligram of sodium
PAPRIKA PORK CHOPS
Low carb! Pork chops seasoned with paprika served over a blend of sour cream, sauerkraut, onions and paprika. Don't be thrown off by the ingredients! I got this recipe from my aunt and was skeptical at first, but now it is one of my family's favorites.
Provided by DRLMCOBB
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Set uppermost oven rack 5 inches from heat source, and preheat broiler.
- Melt butter in a large skillet over medium-high heat. Stir in onions, and cook until soft and golden. Remove from heat. In a bowl, stir together 1/2 teaspoon paprika, sauerkraut, onions, and sour cream.
- Season pork chops with pepper, garlic salt, and 1 teaspoon paprika.
- Broil pork chops 6 minutes. Turn, and broil 5 to 6 minutes more. Remove from oven. Spread sauerkraut and onion mixture over pork chops, and broil 1 or 2 minutes more.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 4.6 g, Cholesterol 72.1 mg, Fat 11.1 g, Fiber 1.1 g, Protein 23.5 g, SaturatedFat 5.5 g, Sodium 593.7 mg, Sugar 1.5 g
PORK PAPRIKASH
Sweet paprika and sour cream share the spotlight with pork in this Hungarian classic, adding spice and creaminess to the dish. Buttered egg noodles soak up the sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Bring a large pot of salted waterto a boil. Cook noodles until tender; drain and return to pot. Stir in butter; cover and set aside.
- Meanwhile, in a medium bowl, combinepork with 1 tablespoon paprika; season with salt and pepper, and toss to coat. In a large skillet, heat 1 tablespoon oil over medium-high; cook pork, tossing occasionally, until lightly browned on all sides, 3 to 5 minutes. Transfer to a plate (reserve skillet).
- Return skillet to stove; reduce heat to medium. Add remaining tablespoon oil and onion; cook until onion is soft, 4 to 5 minutes. Add pork, remaining tablespoon paprika, tomatoes with their juice, and 1/2 cup water; bring to a boil. Reduce to a simmer; cook, until sauce is slightly thickened, breaking up tomatoes with a spoon, 2 to 4 minutes.
- Remove skillet from heat, and stirin sour cream; season with salt and pepper. Serve paprikash over noodles, garnished with parsley, if desired.
SLOW-COOKER SMOKED PAPRIKA PORK
Add smoky flavor to your dinner with slow cooked paprika pork that's served with rice.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h45m
Yield 6
Number Of Ingredients 11
Steps:
- Spray 5- to 6-quart oval slow cooker with cooking spray. In small bowl, mix garlic, paprika, salt, cumin and pepper. Stir in oil. Pat pork dry with paper towels. Rub paprika mixture all over pork. Place in slow cooker.
- Cover; cook on High heat setting 1 hour. Reduce heat setting to Low; cook 3 hours 30 minutes longer or until pork is very tender.
- Remove pork from slow cooker to serving platter; cover to keep warm. Pour drippings from slow cooker into 12-inch skillet. Heat to boiling over medium-high heat. Stir in whipping cream. Boil until slightly thickened, about 6 to 7 minutes.
- Meanwhile, cook rice in microwave as directed on package. Spoon rice around pork on platter. Drizzle sauce over pork. Sprinkle with bacon and chives.
Nutrition Facts : Calories 380, Carbohydrate 25 g, Fiber 1 g, Protein 36 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 840 mg
PAPRIKA PORK STEW
A hearty pork stew with paprika, onions, carrots, and potatoes. Great on a crisp fall night.
Provided by DARKSACRIFICE
Categories Soups, Stews and Chili Recipes Stews Pork
Time 6h45m
Yield 8
Number Of Ingredients 16
Steps:
- Place potatoes, carrots, onions, and garlic in a slow cooker. Place pork on top of vegetables.
- Combine beef stock, tomato sauce, paprika, Worcestershire sauce, brown sugar, oregano, mustard, salt, and pepper in a bowl; pour into the slow cooker. Stir to combine.
- Cover and cook on Low until pork is fork tender, 6 to 7 hours. Skim off fat and move meat and vegetables to one side of the cooker.
- Whisk cold water and flour together in a small bowl and pour into the empty space in the slow cooker. Stir to redistribute ingredients.
- Cover and cook on High until sauce has thickened, 10 to 15 minutes.
Nutrition Facts : Calories 343.4 calories, Carbohydrate 23.2 g, Cholesterol 64.8 mg, Fat 20.7 g, Fiber 3.4 g, Protein 17.6 g, SaturatedFat 7.1 g, Sodium 1654.7 mg, Sugar 7.8 g
CREAMY PAPRIKA PORK
When I was little, I would often ask my mom to make "favorite meat." She knew I was requesting this homey pork recipe. It's been in my family for more than 30 years and it's still a favorite! -Alexandra Barnett, Forest, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Toss pork with flour and seasonings. In a large skillet, heat butter over medium heat; saute pork until lightly browned, 4-5 minutes., Add cream; bring to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until cream is slightly thickened, 5-7 minutes., Serve with noodles. If desired, sprinkle with parsley.
Nutrition Facts : Calories 320 calories, Fat 23g fat (14g saturated fat), Cholesterol 122mg cholesterol, Sodium 524mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein.
PAPRIKA PORK
Simple, hearty one pot dish that reheats and freezes well. Bulk recipe thats easy to reduce.
Provided by silver_raven
Time 2h30m
Yield Serves 8
Number Of Ingredients 19
Steps:
- Pre-heated oven to 180C/fan 170C/gas 4. Heat 2 tsp oil in heavy based 5l casserole dish and brown pork in batches, remove and keep to one side.
- If there's not much oil left after browning pork add another tsp or 2 oil to casserole dish. Add onion and shallot to the pan and fry lightly for 5 mins. Add the peppers, celery, mushrooms and garlic, reduce the heat and sweat veg for 5 mins. Add the chorizo, both paprikas, fennel and juniper, increase the heat and fry for 2 mins. Add the cherry tomatoes.
- Add the port/sherry and leave to bubble for 3-4 mins, then add the chopped tomatoes, stock cube, thyme and pork, bring to the boil. Remove from heat and put lid on casserole.
- Transfer casserole dish to oven and cook for 1 1/2 hours. Check meat is cooked and tender, if not return to oven for 15-20 mins.
- Season with pepper to taste and serve with rice and a green salad. Also very good reheated the following day.
PORK PAPRIKASH
Tender cubes of pork tenderloin make this satisfying Hungarian-style dish easy enough to make on a weeknight. Two kinds of paprika-sweet and smoked-gives the sauce extra depth of flavor, while a bit of cayenne lends a subtle kick of heat. Make this a meal by serving it over egg noodles or pappardelle, topped with a dollop of sour cream and a sprinkling of fresh dill.
Provided by Justin Chapple
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil.
- In a large deep skillet or Dutch oven, heat 2 tablespoons of the canola oil until shimmering. Add half of the pork and season with salt and pepper. Cook over high heat, turning occasionally, until lightly browned but not cooked through, about 5 minutes; transfer to a plate. Repeat with the remaining pork.
- Spoon off the fat from the skillet or Dutch oven, then melt the butter in the remaining 2 tablespoons of canola oil. Add the onion, garlic and a pinch each of salt and pepper. Cook over medium heat, stirring occasionally, until softened, 5 to 7 minutes. Stir in both paprikas and the cayenne, then stir in the flour and cook until fragrant and the mixture starts to stick to the bottom, about 1 minute.
- Gradually stir or whisk in the broth and tomatoes until incorporated. Cook over medium heat, stirring, until the sauce is bubbling and slightly thickened, 5 to 7 minutes. Season with salt and pepper.
- Meanwhile, add the noodles or pappardelle to the boiling water and cook as the label directs; drain.
- Nestle the pork in the sauce and cook, stirring gently, until the pork is just cooked through, 3 to 5 minutes. Stir in the 1/4 cup of sour cream. Serve over the cooked noodles or pappardelle, topped with sour cream and dill sprigs.
RIBS FOR KIDS
"This is one of my standby recipes," reports Valorie Walker of Bradley, South Carolina. "I always have wieners on hand, so it's easy to dress them up with a tangy homemade barbecue sauce to create these 'ribs' that youngsters love. They're delicious served over rice, and leftovers reheat well," she adds.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, saute onion in oil until tender. Stir in the water, ketchup, vinegar, sugar, Worcestershire sauce, mustard, paprika and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Cut hot dogs in half lengthwise and then widthwise. Place in a greased 11x7-in. baking dish. Top with sauce. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve with rice.
Nutrition Facts : Calories 269 calories, Fat 19g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 993mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 6g protein.
PORK AND PEPPER GOULASH RECIPE
This pork goulash recipe is great if you're bored of the same old pork recipes. Pair with a lightly spiced wine to cut through the creaminess
Provided by Samuel Goldsmith
Yield Serves: 4
Number Of Ingredients 12
Steps:
- Heat the oil in a large frying pan and fry the onion for 3 minutes or until translucent. Mix in the paprika and cook for 30 seconds.
- Add the garlic and pork in to the pan and cook until the pork has browned. Stir in the plain flour and mix to cover the pork.
- Stir in the tomato purée, tinned tomatoes and pork stock. Bring to a simmer and cook for 20 minutes or until the sauce begins to thicken. Stir in the chopped roasted red peppers and cook for a further 10 minutes. The pork should be tender and cooked through. Sprinkle over the chopped parsley and stir through. Serve with a spoonful of soured cream.
Nutrition Facts : @context https, Calories 328 Kcal, Fat 17 g, SaturatedFat 7 g, Carbohydrate 15 g
CREAMY PAPRIKA PORK
Paprika pork made extra special because of the addition of sour cream at the end.
Provided by Shazzama
Time 35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat some rapeseed/olive oil in a large frying pan.
- Cook pork medallions for approx 2 mins on each side until lightly golden. Remove to a warm plate.
- Slice onion, peppers and garlic and add to frying pan. Cook over medium heat, stirring occasionally, for about 10 minutes until soft.
- Add smoked paprika. Stir in tomato puree, turn up heat a touch and then add stock. Return the pork medallions to the frying pan and simmer for about 5 minutes until sauce is thickening.
- Add the cream and simmer low for couple more minutes.
- Serve with potatoes or rice and green veg - YUM!
PORK STEAK WITH PAPRIKA SAUCE
Serve it with white rice or over pasta.
Provided by tellangscafe
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Place pork steak between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/2-inch thickness. Pat dry with a paper towel.
- Mix flour, paprika, salt, and ground black pepper on a plate. Measure out 1 tablespoon of the mixture and set aside. Dredge pork in remaining mixture, coating both sides.
- Melt butter in a large nonstick skillet over medium heat. Add pork; cook until browned, about 3 minutes per side. Transfer to a plate. Add tomatoes to the skillet; cook and stir until softened, about 3 minutes.
- Dissolve beef bouillon cube in 1/2 cup water in a small bowl. Stir into the tomatoes. Cook, covered, until sauce thickens, 2 to 3 minutes. Return pork steak to the skillet. Reduce heat and simmer until pork is tender and reaches an internal temperature of 145 degrees F (63 degrees C), about 15 minutes. Transfer to a serving dish.
- Mix reserved 1 tablespoon flour mixture with remaining 1/4 cup water in a small bowl. Stir into the sauce in the skillet. Cook and stir until thickened, about 4 minutes. Pour sauce over pork and garnish with parsley.
Nutrition Facts : Calories 317.2 calories, Carbohydrate 17.5 g, Cholesterol 79 mg, Fat 20.8 g, Fiber 2.4 g, Protein 15.5 g, SaturatedFat 10.7 g, Sodium 836 mg, Sugar 3.2 g
HUNGARIAN PORK GOULASH
Goulash is one of the national dishes of Hungary and therefore, many variations of Hungarian Goulash exist. It can be prepared with beef, veal, pork or lamb and is seasoned with paprika and other spices. We chose pork for our version and rest assured, our recipe is bursting with flavor.
Provided by EatingWell Test Kitchen
Categories Diabetic Pork Recipes
Time 3h30m
Number Of Ingredients 16
Steps:
- Trim fat from roast. Cut roast into 2-inch cubes. In a large bowl combine paprika, caraway seeds, garlic powder, pepper and salt. Add pork cubes and toss to coat. In a large skillet cook pork, half at a time, in hot oil over medium heat until browned, turning occasionally. Transfer pork to a 3 1/2- or 4-quart slow cooker (see Tip). Add celery, carrots, parsnips, onion and tomatoes. Pour the water over all in cooker.
- Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
- If using low-heat setting, turn to high-heat setting. Stir noodles into pork mixture in cooker. Cover and cook on high-heat setting for 30 minutes more or until noodles are tender, stirring once halfway through cooking. Top each serving with 1 tablespoon sour cream. If desired, sprinkle each serving with paprika.
Nutrition Facts : Calories 284.8 calories, Carbohydrate 24.4 g, Cholesterol 82.4 mg, Fat 8.6 g, Fiber 5.3 g, Protein 28.4 g, SaturatedFat 2.4 g, Sodium 233.7 mg, Sugar 6 g
PAPRIKA PORK--IDEAL FOR CHILDREN!
I used this recipe when weaning my two children to introduce them to different tastes and textures. I still make it for them today, as they absolutely love it, only now I don't have to mash it up for them! This also freezes really well, so ideal for those days when the little guys have you tearing your hair out!
Provided by Noo8820
Categories One Dish Meal
Time 1h15m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to gas 4/180°C Trim the pork of any fat and gristle and cut into small dice.
- Peel the carrot and potatoes and finely dice the onion and pepper.
- Heat the oil in a flameproof casserole dish. Add the pork and fry a few minutes, until browned. Add the veggies and cook a further couple of minutes and then add paprika, baked beans and water.
- Bring back to the boil and cover and cook in the oven for 1 1/4 hours until the pork is tender.
- If feeding to small children, chop or process the casserole to the desired consistency.
Nutrition Facts : Calories 242.3, Fat 6.1, SaturatedFat 1.7, Cholesterol 40.1, Sodium 256.8, Carbohydrate 29.3, Fiber 5.4, Sugar 8.3, Protein 19.3
HUNGARIAN PORK CHOPS
Yummy chops braised in a tangy sour cream sauce. Add some dark bread and it will bring out the 'bohemian' in anyone!
Provided by CHRISTYJ
Categories World Cuisine Recipes European Eastern European Hungarian
Yield 3
Number Of Ingredients 9
Steps:
- Season pork chops with salt and pepper to taste. Dredge seasoned chops in flour. Heat oil in a large skillet and brown seasoned chops in oil (covering skillet with lid if desired). Pour off fat.
- In a medium bowl combine the sour cream, sherry, ketchup, Worcestershire sauce, paprika and bay leaf. Mix together and pour mixture over chops in skillet. Cover and let simmer gently over low heat for about 1 hour, or until chops are tender and cooked through. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 376.4 calories, Carbohydrate 19.9 g, Cholesterol 78.6 mg, Fat 24.5 g, Fiber 0.4 g, Protein 17.7 g, SaturatedFat 13.1 g, Sodium 429.7 mg, Sugar 5 g
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