Pork with Paprika, Mushrooms, and Sour Cream

This Pork with Paprika, Mushrooms, and Sour Cream is flavorful and slightly spicy, with a generous amount of Hungarian paprika! And this delicious Paprika Pork is low in carbs and gluten-free; enjoy!

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Pork with Paprika, Mushrooms, and Sour Cream is an easy dinner that’s always a hit. And my fondness for Hungarian Paprika is probably obvious, and this comforting recipe is something I love to make for an easy meal.

I actually combined two recipe ideas to make a paprika-spiced combination of pork, mushrooms, onions, and tomatoes with sour cream stirred in at the very end.  This is not a stew; the meat is browned and then just warmed in the sauce. And if you’re also a fan of Hungarian paprika, I bet you will love it! I hope you try it soon.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• pork loin
• sweet paprika, preferably Szeged Sweet Paprika (affiliate link)
• salt and fresh ground black pepper
• olive oil
• Cremini or white mushrooms
• onion
• Minced Garlic (affiliate link)
• Dried Thyme (affiliate link)
• dried caraway seeds (affiliate link) ground or crushed, optional, but good
• canned petite dice tomatoes
• canned chicken broth (affiliate link) or homemade chicken stock)
• sour cream

How should you serve the Paprika Pork?

You could serve this pork with paprika over brown rice or noodles if you don’t care about the carbs. Or serve it over cauliflower rice for a low-carb option. I just ate it in a bowl as a low-carb main dish and loved it that way!

Is this pork with paprika an authentic Hungarian Recipe?

With the generous amount of paprika and the addition of sour cream, there’s no doubt this is is a Hungarian-inspired recipe! But I’m definitely not claiming it’s an authentic Hungarian recipe. I do recommend the use of Hungarian paprika though, preferably Szeged Sweet Paprika (affiliate link) which has been my favorite for years.

Will Paprika Pork keep in the fridge?

Pork with Paprika, Mushrooms, and Sour Cream will definitely keep in the fridge well for at last 4 or 5 days, so don’t be scared to make the whole amount even if you’re not cooking for many people. If you’re making more than will be eaten at once, reheat gently so the sour cream doesn’t separate.

How to make Pork with Paprika, Mushrooms, and Sour Cream:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Trim pork chops or pork loin roast, then cut into pieces.
2. Put pork cubes in a bowl and toss with sweet paprika, salt, and fresh ground black pepper.
3. Brown pork pieces in olive oil over medium-high heat. 
4. While meat browns, wash and dry the mushrooms, then slice them into thick slices.
5. When meat is browned, remove to another dish, add another T olive oil and cook mushrooms until they’re nicely browned and liquid has been cooked off.
6. Remove mushrooms to the dish with browned pork pieces, add more olive oil if needed, and cook the diced onions until they’re just starting to brown.
7. Add Minced Garlic (affiliate link), 1 T more paprika, Dried Thyme (affiliate link), and caraway seeds (affiliate link) if using and cook about 2 minutes more.
8. Add one can petite dice tomatoes with juice and 1/2 cup chicken stock (or broth) and let the mixture simmer 10 minutes, or until it’s slightly thickened.
9. Add the browned pork cubes and mushrooms and any accumulated juices, cover the pan, and simmer about 10 minutes more.
10. Turn off the heat, gently stir in the sour cream and serve hot. Make sure the mixture is not boiling when you add the sour cream!
11. Pork with Paprika, Mushrooms, and Sour Cream can be served over rice or pasta, but I just ate it in a bowl as a low-carb dinner.

Make it a Low-Carb Meal:

Pork with Paprika, Mushrooms, and Sour Cream would be a delicious low-carb meal served with one of these side dishes:

• Cauliflower Rice with Basil, Parmesan, and Pine Nuts
• Roasted Turnips
• Roasted Cauliflower with Parmesan
• Turnip Gratin with Bacon
• Roasted Shredded Brussels Sprouts

More Hungarian-Inspired Recipes to try:

If you like the Hungarian combination of paprika plus sour cream you might like these recipes, and the ones from my Hungarian friend Al really are authentic Hungarian recipes!

• Instant Pot (or Slow Cooker) Hungarian Pot Roast
• Al’s Famous Hungarian Cucumber Salad
• Goulash Soup
• Al’s Hungarian Recipe for Summer Squash

Why is this recipe good for Weekend Food Prep?

Weekend Food Prep is my category that will help you find recipes you can prep or cook on the weekend and eat during the week! This recipe for pork with paprika  makes six servings, and reheats beautifully so you can enjoy leftovers later.

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Yield: 6 servings

Pork with Paprika, Mushrooms, and Sour Cream

Prep Time 10 minutes

Cook Time 38 minutes

Total Time 48 minutes

A generous amount of Hungarian Paprika makes this Pork with Paprika, Mushrooms, and Sour Cream flavorful and slightly spicy. And everyone who loves Hungarian flavors will love this recipe!

Ingredients

• 1 lb. pork loin, fat trimmed and cut into cubes about 1 inch square (see notes)
• 2 T sweet paprika (use Hungarian or Spanish paprika in a tin for best flavor)
• salt and fresh ground black pepper for seasoning pork
• 3 T olive oil
• 12 oz. Crimini or white mushrooms, washed and cut into thick slices
• 1 small onion, finely chopped
• 1 T finely minced garlic
• 1/2 tsp. dried thyme
• 1/2 tsp dried caraway seeds, ground or crushed (optional, but good)
• 14.5 oz. can petite dice tomatoes plus juice
• 1/2 cup chicken stock (I used my homemade chicken stock)
• 2/3 cup sour cream

Instructions

1. Trim all visible fat from pork chops or pork loin roast, then cut meat into cubes about 1 inch square.  Put pork in a bowl and toss with 1 T sweet paprika, salt, and fresh ground black pepper.
2. Heat 1 T olive oil in a heavy frying pan with a tight-fitting lid.  Brown pork over medium-high heat, turning several times so all sides are nicely browned, about 5-6 minutes.
3. Remove pork to another dish and add 1 T more olive oil to the pan, add sliced mushrooms and cook until nicely browned and all liquid has evaporated, about 5 minutes more.  Remove mushrooms to same dish with the pork.
4. Add a little more olive oil as needed, then add chopped onion and cook until just starting to brown, about 3-5 minutes. 
5. Then add minced garlic, other 1 T paprika, dried thyme, and ground or crushed caraway seeds (if using) and cook about 1-2 minutes.
6. Add petite diced tomatoes with juice and chicken stock , bring to a simmer, and cook about 10 minutes, or until the mixture is slightly thickened and flavors are well-blended.
7. After 10 minutes add the browned pork cubes and mushrooms back into the pan, cover and simmer about 10 minutes more, or until pork is hot and cooked through.
8. Turn off heat, stir in sour cream, and serve the Paprika Pork hot.

Notes

I used 4 thick pork loin chops, but use pork loin roast if you prefer.

This can be served over cauliflower rice, rice, or noodles, but I just ate it alone as a low-carb dinner. 

If you’re making more than will be eaten at once, reheat gently so the sour cream doesn't separate.

Recipe adapted by combining and modifying recipes from cookbooks by Fine Cooking and Martha Stewart; neither recipe was available online.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 349Total Fat 21gSaturated Fat 7gUnsaturated Fat 12gCholesterol 89mgSodium 268mgCarbohydrates 6gFiber 3gSugar 8gProtein 27g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Pork with Paprika, Mushrooms, and Sour Cream eaten alone would be suitable for low-carb eating plans, including Keto. If the Paprika Pork is made with lean pork and low-fat sour cream, it could be suitable for any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Easy to Cook or Pork Recipes to find more tasty recipes with pork. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This tasty pork with paprika was first posted in 2011, and I’ve made it so many times since then! It was last updated with more information in 2026.