Pork with Paprika, Mushrooms, and Sour Cream
A generous amount of Hungarian Paprika makes this Pork with Paprika, Mushrooms, and Sour Cream flavorful and slightly spicy. And this delicious Paprika Pork is really low in carbs; enjoy!
PIN the Paprika Pork recipe to try it later!
My fondness for Hungarian Paprika is probably obvious, and this comforting Pork with Paprika, Mushrooms, and Sour Cream is an easy dinner that’s always a hit.
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.
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 Paprika Pork over brown rice or cauliflower rice, but I just ate it in a bowl as a low-carb main dish. This will be tasty no matter how you serve it; enjoy!
Is this Paprika Pork 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 am 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 the 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.
More Hungarian-Inspired Recipes to try:
If you like the Hungarian combination of paprika + sour cream you might also like Instant Pot Hungarian Pot Roast, Slow Cooker Hungarian Pot Roast, Al’s Famous Hungarian Cucumber Salad, Goulash Soup, and Al’s Hungarian Summer Squash. And the recipes from my Hungarian friend Al really are authentic Hungarian recipes!
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.)
- Trim pork chops or pork loin roast, then cut into pieces.
- Put pork cubes in a bowl and toss with sweet paprika, salt, and fresh ground black pepper.
- Brown pork pieces in olive oil over medium-high heat.
- While meat browns, wash and dry the mushrooms, then slice them into thick slices.
- 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.
- 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.
- 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.
- 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.
- Add the browned pork cubes and mushrooms and any accumulated juices, cover the pan, and simmer about 10 minutes more.
- 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!
- 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:
This would be delicious served with Cauliflower Rice with Basil, Parmesan, and Pine Nuts, Roasted Cauliflower with Parmesan, Roasted Turnips, Turnip Gratin with Bacon, or Roasted Shredded Brussels Sprouts for a low-carb meal.
More Easy Dinners with Pork:
- Green Chile Pork Taco Bowl
- Pork and Broccoli Stir Fry with Ginger
- Low-Carb Instant Pot Pulled Pork
- Grain-Free Breaded Pork Chops
- Pork Tenderloin with Mustard Sauce
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! Of course, these are also recipes you can make any day of the week and have leftovers for another meal! This recipe makes six servings, and reheats beautifully so you can enjoy leftovers later.
Pork with Paprika, Mushrooms, and Sour Cream
A generous amount of Hungarian Paprika makes this Pork with Paprika, Mushrooms, and Sour Cream flavorful and slightly spicy.
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
- 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.
- 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.
- 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.
- Add a little more olive oil as 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, and ground or crushed caraway seeds (if using) and cook about 1-2 minutes.
- 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.
- 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.
- Turn off heat, stir in sour cream, and serve 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:
6Serving Size:
1Amount 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.
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. When the Paprika Pork is made with lean pork and low-fat sour cream, it would be suitable for any phase of the original South Beach Diet; other low-carb diets would prefer full-fat dairy.
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.
109 Comments on “Pork with Paprika, Mushrooms, and Sour Cream”
I just made this but it’s very watery so I’ll have to thicken. I left out the caraway as I can’t stand the taste. I’m wondering if it’s very noticeable if I use it? Thanks for the recipe.
I’m not sure if it’s possible for me to know if the Caraway will be noticeable to you, but there isn’t much caraway and I’m not a big caraway fan but I do like it in this.
Maybe try even less than the amount listed if you’re really apprehensive.
Love love love this.
Thank you x
Thank you, so glad you like it!
This was excellent! Highly recommended.
Thank you so much; glad you enjoyed it!
Would this be as good with chicken breast? Thank you. I apologize if someone already inquired.
It might work with chicken, just take care not to overcook the chicken. I haven’t tried it but I’d love to hear how it works if you try it.
Thanks and will do!
Can switch to beef stew meat for pork?
I haven’t made this recipe with beef, and I think beef might need more liquid and a longer simmering time to get tender (before you add the sour cream). But the flavor should be good with beef.
What measurement is a T?
In all my recipes T = tablespoon and tsp. = teaspoon.
We really loved this recipe. I included 1 tsp of smoked paprika as part of the total 2 T. My sauce needed a little more thickening in the end so I added 2 T of cornstarch. Next time I think I will also add a bit more salt and pepper.
So glad you liked it. I like the idea of adding some smoked paprika!
So amazing! My boyfriend was skeptical about the sour cream but when he tried the dish, I got two thumbs up! We don’t have thyme nor caraway so we used oregano instead. Fantastic recipe 🙌🏼
So glad you enjoyed it. Glad to hear it works with oregano too.
This was delicious, thank you!
So glad you enjoyed it!
This was great! I used beef broth. I got cheers from my family!!!
Very fun; so glad you enjoyed it!
Is “ T” a teaspoon or tablespoon measure? Thanks
In all the recipes on my site T = tablespoon and tsp. = teaspoon
Hi is T tablespoon or teaspoon? Thanks 😊
In all the recipes on my site T = tablespoon and tsp. = teaspoon.
Hi there. I’m just finding this recipe, and by all the wonderful comments, I understand why. It sounds amazing!!
However, I’m not the biggest fan of pork, mine always comes out dry and tough. I bought lean pork loin chops to make this. Fingers crossed.
Also, I unsuccessfully searched 2 supermarkets in my area yesterday for sweet paprika. Will “regular” paprika be too bland? I have smoked too, will that work? (Note, we LOVE spicy food in this house.)
Thank you so much!
Hi Kristi,
Hope you enjoy the recipe! Hungarian Paprika is usually labeled “sweet” and “sharp” but those labels aren’t used consistently in the U.S. Regular Paprika sold here is sweet paprika, but I think a pinch or two of smoked Paprika would be delicious in this.
This recipe is so…so good and simple to make. My wife was so happy with dinner, she said she couldn’t wait for leftovers. We had the leftovers the next evening and she stated that it was even better. Sold me on a recipe for repeats.
HI John; I love hearing that! So glad you enjoyed it!
Made this tonight and it was Exceptional. Those were my husbands words. Followed the recipe as written and I wouldn’t change a thing! So much flavor and richness. I served over noodles and added a salad. Thank you for a winner recipe! I will make this for company for sure.
So glad you enjoyed it!
Made this tonight it was AWESOME! My husband, teenager, and I ALL loved it! I had Mine with sojnach, and they ate theirs with qouina and brown rice 🙂
So glad to hear you enjoyed it!
A friend of mine was in Hungary earlier this year and brought back a tube of paprika seasoning for me to try. I looked on Pinterest for some recipes and found this one. I used the paste instead of dried paprika, otherwise followed the recipe. I cooked some shell pasta which I stirred in before serving (some carbs are still in our diets! ☺) and it was a hit. Thanks Kalyn! Best new recipe of 2016 in my kitchen!
Now I want to go to Hungary so I can get Paprika Seasoning! So glad you enjoyed it; love hearing how you adapted the recipe.
Hi just wondering whether the taste is the same as the canned spiced pork cube from china? thanks
I'm not familiar with that, but I can't imagine that the flavor would be at all similar to this freshly cooked pork.
I pinned this post while I was searching for healthy and easy dinners a year or two ago, and it is great every single time. I've made it with pork chops and pork loin both, depending on what's on sale, and it's consistently great. I have to tell you, though, that I get at least two or three people re-pinning the recipe per day, so I think it is safe to say that I am not the only one that loves the simple goodness. Thank you!
Autumn, so glad you have enjoyed it, and thanks for the PIN!
Completely agree!
Hi Kalyn. Wow, this a keeper. I am Romaian and Hungarian and this was the perfect combination of both cultures, although a bit more Hungarian. I served it with mamaliga (Romanian cheesey polenta). I also used cubed chicken vs. the pork, so that's what made it more Romanian. My family felt right at home with this dish and our Mormon missionary Sisters loved it! I can't wait to make it again.
So glad you enjoyed it, and your comment is making me realize I know absolutely nothing about Romanian food!
This was ABSOLUTELY DELICIOUS!!! I will make it again and again! Yummy…thank you!
So glad you liked it Michaelanne!
Do you think that you could double the recipe and freeze half after it is cooked and cooled? If so how do you think the best way of re heating would be?
Truthfully with the sour cream in the sauce I'm not sure this will freeze well. You could keep it in the fridge for a few days and reheat over very low heat, but don't boil or the sauce will separate.
Love made this recipe so many times now, it's a family favorite! I tend to double the pork (and seasoning for the pork), and then it feeds more with a little less sauce. I also love to make roasted cauliflower with it to soak up more sauce. As an added bonus, I find the left overs thickens up even more and meld the flavors for the next day. Thank you so much for this one!
So glad you have enjoyed it!
This isn't cooked for a long time so I don't think it's that suitable for making in a slow cooker.
Hi Kalyn! This looks delicious! Is it possible to adapt it for a slow cooker?
I just made something similar but used the crock pot instead. It was sooo yummy!
I wanna give this a try. Does T means tbsp or tsp? TIA
T = tablespoon and tsp. = teaspoon. Hope you enjoy.
Thanks you! I finally cooked this tonight but I added 1T of chili flakes to have a little kick to it. It's really good on top of rice. My husband said it's a keeper so I would definitely cook this again.
Glad you enjoyed it! And adding more spicy is always good for me!
Made this tonight it was AWESOME! My husband, teenager, and I ALL loved it! I had Mine with spjnach, and they ate theirs with qouina and brown rice 🙂
You and your family will be in my thoughts and prayers. I hadn't heard until now about your dad. We love chicken paprikash, so I know this will be fabulous and a nice twist on an old favorite.
Sam
Sam you must have seen this on Facebook, but my dad died in 2011.
Rick, so glad it was a hit. And I agree about Punchfork; so sad that they are shutting down. Jeff Miller has assured me that eventually Pinterest will be able to group recipes similar to that so I'm keeping my fingers crossed.
Just back from the meeting and this recipe was well received. I also found the link to your paleo recipes on punchfork but it looks like I got to that party a little late. Pity about its imminent demise as that's a great way to show the recipes.
I have a pork loin, a bag of mushrooms, and a committee meeting to feed tomorrow and am sure this will be a hit. It's close enough to paleo to gain a permanent spot on our menu.
I made this last night, and it ROCKED! I followed the recipe exactly, although I used hot paprika that my friend brought back from a trip to Prague this past summer. It gave it a nice kick. We had it with an arugula side salad, and it was a wonderful, hearty meal on a cold, rainy night. My husband and I almost
licked our bowls! (okay, I actually did lick my bowl)
So glad you liked it!
I am eating it already.With pasta. It is sooooo good! Thank you for this recipe.
Yes!! I love Hungarian goulash flavors – and you really made my day by including mushrooms. Thanks for the great-looking new recipe – can't wait to try it!
What a delicious looking dish!
This was a hit. I happened to make it on a day that turned out to be unexpectedly cold and damp, and this hearty dish was just what the doctor ordered. It paired very nicely with the roasted cauliflower I made.
Amanda, so glad you liked it!
this recipe was DELICIOUS!!!!!!!! A perfect 10 out of 10! My husband picked it and I was like, ok, that looks good, but I probably wouldn't have picked it myself. It was amazing. I said out loud, if this is diet food, I could eat this EVERY night! (I'm on phase one.) I literally (LITERALLY) was licking the bowl. It was off the hook! Will make this again and again!
Theresa, so glad the blog is helpful for you. And it's funny, I hate winter but I do love this kind of comforting fall/winter food!
This was some good stuff! 🙂 So glad that fall is here ~ now when I have one those "fall cravings", I know what to fix for dinner!
Your blog is a tremendous support and blessing to our SB Diet efforts ~ it's been much easier to stick to the diet with your recipes.
Teresa in Texas
So glad you liked it!
I made this tonight and the only change I made was to use Herbes de Provence for the thyme (I was out) and it was wonderful. I served it with noodles for everyone else and I had it as is with a simple salad—delicious! Thanks for a wonderful collection of Phase 1 recipes!
Thanks for letting me know you've been enjoying the recipes, and also for the nice note about my dad.
Hi Kalyn — I've tried some of your recipes but have never commented. Last night I made this recipe although I doubled the onions and mushrooms and cut back a little on the meat. Well, after my husband told me that this recipe was a real keeper and it needs to be included in our usual rotation I had to send you a hearty thank you for offering it to us! I finally got him in a wellness program, thanks to his job and now he is quite interested in eating healthy. Also, I'm sorry for your loss. On March 5th it was 31 years since I lost my dad, he was only 53. The time goes by so quickly, but your dad will always remain in your heart! God bless.
Shirley, I am intrigued by your version; so glad it worked out for you!
Kalyn, I just made a version of this recipe using what I had on hand, which turned out to be leftover pork roast pulled out of freezer in a pork "broth," green onions, mushrooms, and yellow peppers. Used coconut "cream" with a squeeze of lemon instead of sour cream. Used a combo of sweet paprika and smoked paprika. Completely forgot the tomatoes (read the recipe and then winged it, which has its drawbacks LOL), but we still loved it. 🙂 Mr. GFE had his over pasta and I had mine "as is," which was more than enough. Thanks so much!
Shirley
Glad it was a hit!
I'm back. I found some frozen pork chops, so I cut them up (just like you did). I only made two very tiny adaptions to this recipe: #1 I sprinkled flour on the pork before searing, as this works well to thicken my sauces. #2, I added a little tomato paste, because I love the richness of it. Other that than, I followed this very easy recipe. Oh, so good! This reminds me of my Austrian Goulash recipe, only with pork. I served it with egg noodles and my men loved it! Thank you!
Michelle, it's a 14.5 oz. can, sorry I didn't specify that! Will edit right now.
Hi Kalyn! I'm making this for dinner tonight–it looks delicious! I was just wondering what size can of tomatoes you used…I'm not a very good natural cook and tend to follow recipes to the letter. So many of your recipes have been enjoyed in my home. Thank you!
Mrs. Ed, love that substitution of yogurt cream. Thanks for sharing for others who might have wondered how that would work.
I made this the other night and used yogurt cream (yogurt made with half and half) instead of sour cream. It was very good! Thanks
Rodrigo, glad you enjoyed the recipe and blog. (Bacon sounds very tasty in this, but it would make it not as good for the South Beach Diet, just in case people are wondering about that.)
Thanks Kalyn for the nice recipe. Thought it was good, reminded me of Hungarian Gulash. I'm gonna add some diced bacon next time and less sour cream. Your blog is now on my rss feeds.
Great recipe. The finished product looks great. Thanks.
I made this dish for my family tonight. But in the rush to get dinner on the table, I forgot to put the sour cream in at the end. My family raved. They thought it was beef bourguignon. The pork was so tender and the depth of flavor was awesome. Thanks for making me look good.
This dish looks amazing,an looks soooo tasty ! I definitely will try to cook that dish !
So glad to hear it was a hit!
I don't know what happens at your house but at ours its a nightly question of… what do you want for dinner? I don't know… what do you want? Because we are new to this way of eating its been a struggle to find dishes we like as well as ones that are good for us.
My husband always makes nice comments about my cooking… like "oh it's goods"… then he adds tons of pepper or "maybe next time you should"
I made this last night and we both loved it!
As we sat down to dinner, as usual he said … "its looks good" Then the first bite "This is fantastic! Its really good honey. I wouldn't change a thing" Its been a long time since he had this reaction to my cooking.
Thanks Kalyn!
This looks wonderful, Kalyn! The perfect sort of comforting dish.
I am so sorry to hear about your dad. But how wonderful that so many of your friends and family could be together to celebrate his life.
Amy, I think fat-free Greek Yogurt would work fine to replace the sour cream.
This looks wonderful. I've recently had gallbladder problems and am trying to cut back on fat. What do you think about low-fat greek yogurt as a substitute for the sour cream? Also, sending you and your family supportive thoughts during this time of mourning.
Thinking of you and sending thoughts of comfort. This dish certainly inspires warmth and comfort.
Mushrooms, paprika and sour cream are one of my favourite flavour combinations! This dish sounds so amazingly good!
Lorelle, thanks so much for those kind words. Glad to hear the recipes are working out for you too.
Kalyn, I've made several of your recipes and have loved them all. I've never commented before but I just wanted you to know that I'm thinking of you and your family during this difficult time. Lots of hugs..
Thanks for the good wishes.
Yes, I think you could make this with ground pork. It would be quite different, but still good I'm guessing.
Hi Kalyn my heartfelt sympathy on the passing of your Dad.
Do you think ground pork would work in this? I'm going to be moving and I'm trying to use up the meat in my freezer and I have some ground pork left. I figured it would be more "chili" like with the ground pork…which is fine and I would eat it with some Shirataki noodles.
Thanks fort any help.
That looks heavenly, Kalyn! Like a spicy pork stroganoff dish. I can't wait to make this for us and to share with others. 🙂
Thinking of you,
Shirley
Thanks everyone for the nice thoughts about this recipe and also the kind words about the death of my dad.
Kalyn,
Definitely going on my list.
Kalyn, I'm sending you some extra hugs and lots of love. My condolences to you and your family.
It's midnight and I'm salivating. Out with spaghetti for dinner tomorrow night and in with this!
I am so saving this recipe. I'm such a fan of searing and braising and I have pork chops that I was scratching my head over how to prepare. I love paprika and I keep forgetting that sour cream is a perfect pairing for pork and paprika. It's nice to see you settling in. It's been rough for you, and I'm sorry for your loss. Your tributes have been so lovely to read.ca
I make a similar dish with beef. Will try pork next time. Sounds good.
Kalyn, this is definitely going into my recipe folder. I would love to wrap my hands around a big bowl of this right now.
This looks amazing!
That sounds so good. I'll give it a try this winter