How To make Paprika Pork
1 tb Mild Hungarian paprika
1 tb Medium-hot Hungarian paprika
4 Pork chops, about 1/2" thk,
-trimmed of all fat 2 tb Butter or margarine
2 tb Vegetable oil
2 Medium onions, cut cross-
-wise thinly and separated -into rings 6 Cloves garlic, chopped fine
3/4 c Dry white wine
2 tb Slivovica (Plum brandy)
2 tb Sour cream
Strips of pickled mild red -peppers for garnish Mix the paprikas together and spread on a sheet of waxed paper. Rinse the chops under cold water, then dredge both sides of each wet chop in the paprika, making sure the entire surface of both sides is covered with paprika. Heat butter and oil together in a large skillet. Add onions and saute until they are soft. Add the garlic and cook another 2 minutes, stirring occassionally. Push the onions and garlic to one side and add the chops. Brown chops on both sides, about 4 minutes each side. Add more oil if needed. Stir in wine and brandy. Bring mixture to a boil over high heat; reduce heat to low, cover and simmer the chops a minimum of 10 minutes on each side depending on their thickness. Remove the chops to a serving platter and keep warm. Stir together the onions, garlic, and juices left in the pan. Increase the heat and cook, stirring constanlty, until the mixture is the consistency of a thick soup. reduce the heat and add the sour cream and mix well. Pour the sauce over the chops, garnish with the pickled pepper and serve hot with egg noodles or boiled potatoes.
How To make Paprika Pork's Videos
Easy Barbecue Pork Ribs in the Oven
Juicy melt-in-your-mouth oven baked Barbecue Ribs are fall-off-the-bone delicious! Double up on incredible flavour with an easy to make dry rub first, then coat them in a seasoned barbecue sauce mixture so addictive you won’t stop at one! Finger licking good ribs right here!
#delicious #lutongbahay #lutongpinoy #porkribs #porkribsbarbecue #muysabor
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Cast Iron Paprika Pork Tenderloin with Potatoes and Carrots (Skillet Dinner)
Cast Iron Pork Tenderloin Medallions with Potatoes, Carrots, and Gravy:
This paprika pork tenderloin uses simple seasonings (paprika and garlic powder) that you probably already have in your pantry and cooks all in one cast iron skillet for easy cleanup. Use a boning knife to remove the silverskin from the pork tenderloin before seasoning, and give it time to rest before slicing so it stays juicy and doesn't dry out.
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Recipe: Pork Paprika
Today is all about those family favourite dishes, and we have our favourite food muse in the house, Jenny Morris! One of her family favourites is a delicious rustic Portuguese pork paprika stew served with parsley potatoes.
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Smoked Paprika Pork Rub Recipe - Martha Stewart
Pork rub technique demonstrated using McCormick Smoked Paprika product.
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Smoked Paprika Pork Rub Recipe - Martha Stewart
Paprika, Sour Cream Pork || The Keto Kitchen
[RECIPE BELOW] Paprika, Sour Cream Pork.
There's not much to say about this... It's easy because it's all in one pan. Taste wise: it's got a lovely smokey taste from the paprika. It works really well on a bed of salad or combined with cauliflower rice.
| The Recipe |
INGREDIENTS:
- 500g (1lb) Pork Loin
- 2 tbsp Sweet Paprika
- 3 tbsp Oil (Coconut, Avocado or Olive)
- 250g (8.8oz) Mushrooms, cut into thick slices
- 1 Small Onion, finely chopped
- 1 Garlice Clove, minced (or 1 tsp Garlic Paste)
- 1/2 tsp Dried Thyme
- 1/2 cup (120ml) Chicken Stock (I used 1 Stock Cube & Hot Water)
- 1 can (400g / 14oz) Canned Tomatoes (ALWAYS CHECK CARBS BEFORE BUYING)
- 160ml (2/3 cup) Sour Cream
METHOD:
1. Cut the pork into cubes. Place the pork in a bowl and toss with 1 tbsp of the sweet paprika (and some salt and pepper).
2. In a large frying pan, with a lid, heat (on medium heat) 1 tbsp of the oil. Cook the pork, turning several times so the pork is cooked through, about 5-6 minutes.
3. Remove pork from the pan and set aside. Add 2 tbsp of oil to the pan, then add the mushrooms and onion and cook until soft and all liquid has evaporated.
4. Then add garlic, the rest of the sweet paprika, and the dried thyme. Cook about 1-2 minutes, stirring occasionally.
5. Add the tomatoes and chicken stock. Bring to a simmer and cook for 10 minutes, stirring occasionally.
6. After 10 minutes add the pork, cover and simmer another 10 minutes.
7. Turn off heat, stir in sour cream and serve!
Please note, all macros are calculated with My Fitness Pal and may vary on ingredients used.
Serves 4:
Per Serving:
Calories: 332kcal
Fat: 23g
Protein: 29g
Net Carbs: 6g
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