You would think this dish takes all day but this dish of moist chunks of pork in an earthy sauce is ready in 30 minutes. Serve over noodles or in a bowl with crusty bread and a side salad. This dish can be made with chicken as well. You will frequently see this type of dish made with sour cream added at the end. I prefer this version. It reheats better without the sour cream. This is one of those dishes that tastes even better the second day.
Yield: 4
Paprika Pork
Ingredients
- 1 lb Boneless Center Cut Pork Chops
- 1 T + 1t paprika
- salt and fresh ground black pepper for seasoning pork
- 3 T olive oil
- 8 oz. baby bella mushrooms - sliced in half
- 1 onion, chopped
- 1 T finely minced garlic
- 1⁄2 tsp. dried thyme
- 1⁄2 tsp dried caraway seeds, ground or crushed (optional)
- 1 can diced tomatoes plus juice
- 1⁄2 cup chicken broth
Instructions
- Trim fat from pork chops and cut meat into 1-inch cubes or 1/2 inch strips - depending on thickness of chops. Put pork in a bowl and toss with paprika, salt, and fresh ground black pepper.
- Heat 1 T olive oil in a frying pan with a tight-fitting lid. Brown pork over medium-high heat about 5-6 minutes. Remove pork from pan.
- Add 1 T more olive oil to the pan, add mushrooms and cook until nicely browned and all liquid has evaporated, about 5 minutes more.
- Remove mushrooms from the pan.
- Add more olive oil if needed, then add chopped onion and cook until just starting to brown, about 3-5 minutes. Then add minced garlic, other 1 t paprika, dried thyme, caraway seeds (if using) and cook about 1-2 minutes.
- Add diced tomatoes with juice and chicken broth. Bring to a simmer, and cook about 10 minutes.
- Add the browned pork and mushrooms back into the pan, cover and simmer about 10 minutes more.