Ingredients for Sour Cream Paprika Pork
- 2 tablespoons olive oil
- 1 1/2 lbs pork fillets
- 2 tablespoons all-purpose flour
- 4 tablespoons butter
- 1/2 cup chopped onion
- 2 cloves minced garlic
- 1 cup sliced fresh mushrooms
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 tablespoon paprika
- 1/2 tsp chicken bouillon granule
- 1 cup sour cream
- 1 tablespoon lemon juice
- 1/2 cup water
- 1/2 cup chicken broth
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How to Make Sour Cream Paprika Pork
- Pat a 450g pork fillet dry with paper towels. Slice the pork diagonally into 1-inch thick pieces. Gently pound each piece to an even thickness using a meat mallet.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Lightly dust the pork pieces with 2 tablespoons of all-purpose flour, shaking off any excess.
- Sear the pork in the hot skillet for 3-4 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add another tablespoon of olive oil. Sauté 1/2 cup of finely chopped onion and 2 cloves of minced garlic until softened (about 3 minutes).
- Add 4 tablespoons of butter to the skillet and 1 cup of sliced mushrooms. Cook until the mushrooms are tender (about 5 minutes).
- Stir in 1 tablespoon of Worcestershire sauce, 1 tablespoon of tomato paste, 1 tablespoon of paprika, 1/2 cup of water, 1/2 cup of chicken stock, and 1 tablespoon of lemon juice.
- Bring the sauce to a simmer and cook for 2-3 minutes.
- Reduce heat to low, stir in 1 cup of sour cream, and heat through until warmed but not boiling. Be careful not to boil the sour cream, as it may curdle.
- Return the pork to the skillet and coat with the sauce. Serve immediately over cauliflower mash or your favorite vegetables.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
15g
Fat
57g
Carbs
2g
