Take three P's, Paprika Pork in a Pan! This delicious and simple paprika pork dish, is easy to make, and great for home freezing.
Ingredients:
Serves Four
3, thinly sliced
600g pork fillet
2 tbsp. paprika
300ml/½ pint chicken or vegetable stock
100ml crème fraîche (about half a tub)
Serves Four
3, thinly sliced
600g pork fillet
2 tbsp. paprika
300ml/½ pint chicken or vegetable stock
100ml crème fraîche (about half a tub)
Method:
1. Heat 2 tbsp. oil in a pan add the onions and fry for 10-15 minutes, stirring occasionally until softened and lightly coloured.
2. 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.
3. 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 cauliflower rice and perhaps a green vegetable – broccoli or stir-fried cabbage make the perfect accompaniment to this simple but delicious dish.
Nutrition Per Serving:
Fat 18.7g Protein 36.5g Carbs 11.3g
Recipe from here
Paprika is the ground bright red powder from sweet and hot dried peppers. It is much milder than cayenne pepper with a characteristic sweetness, and it is a favourite ingredient in European cookery. Hungarian or Spanish, hot or sweet, smoked or un-smoked, these clay-red powders all bring a distinct flavour to the dishes they are added to.
We bring a variety of recipe ideas to this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan
This is a definite answer to something healthy and delicious to eat!!!
ReplyDeleteThank you 💮
It looks delicious! Thanks for the info on paprika.
ReplyDeleteHello, looks delicious and sounds easy! Enjoy your day and weekend!
ReplyDeletea favorite spice for me, I make a number of foods I add it to.
ReplyDeleteLooks good and I imagine it smells wonderful.
ReplyDeletePaprikash is a type of cooking Hungarians use with many different ingredients - any sort of meat, but also mushrooms are often cooked this way. Saute onions, then add salt and paprika, then cook altogether until more juice comes out, then add sour cream or something similar. Always delicious.
ReplyDelete...looks mighty yummy.
ReplyDeleteAnd some more ps - I would like plenty of that on my pretty plate! Hugs, Valerie
ReplyDeleteI would like that!
ReplyDeleteIt looks sooooo good!!
ReplyDeleteAnd easy.
I like easy! A lot!
: )
That does look good. I use quite a bit of paprika.
ReplyDeleteWow, i like that !
ReplyDeleteLooks yummy.
ReplyDeleteThanks for the recipe!
I think I'll stick with my vegetarian diet, but I DO like paprika.
ReplyDeletei like pork and rarely eat it. this looks really good, i love paprika!!
ReplyDeleteAlimento para el cuerpo y para el espíritu, en esta bonita entrada.
ReplyDeleteMe ha gustado mucho la canción.
Besos
I can smell it cooking! Sounds yummy. Thanks.
ReplyDeleteLooks like a simple, tasty dish. Might give this one a shot.
ReplyDeleteJan - I need to tell you that we tried your lamb and and aubergine casserole - and it was wonderful! Highly recommended!
ReplyDeleteIt was interesting to read about paprika, thank you!
ReplyDeleteJan, it's not good to read these receipts, when you're hungry and trying to lose weight! LOL!
ReplyDeletethis sounds really interesting, I have never tried Paprika on pork before, just chicken
ReplyDelete