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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. This wonderful dish is low-carb, Keto, low-glycemic, gluten-free, and South Beach Diet friendly. Use the Recipes-by-Diet-Type Index to find more recipes like this one.

Pork with Paprika, Mushrooms, and Sour Cream

It’s been a bittersweet week for the Denny family, as we paid tribute to our wonderful father and spent time with family members who came from far away for the funeral services.  Thank you to for the many thoughtful messages I’ve received from readers and friends; they have meant a lot to me during this time.

I thought I’d ease back into regular recipe posting with this comforting Pork with Paprika, Mushrooms, and Sour Cream I made a few weeks ago.  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.

You could serve this over brown rice or whole-wheat noodles, 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!

Trim the pork chops or pork loin roast, then cut the pork into pieces about 1 inch square.  (I cut some of these pieces in half again when I browned them.)

Put the pork cubes in a bowl and toss with 1 T sweet paprika, salt, and fresh ground black pepper.  (Use Hungarian or Spanish paprika that comes in a tin for best flavor.)

Brown the pork pieces in olive oil over medium-high heat.  I used my favorite new pan, and in this cast-iron enamed casserole it took about 6 minutes to get all the meat nicely browned.

While the meat browns, wash and dry the mushrooms, then slice them into thick slices, about 1/2 inch.

When meat is all browned, remove it to another dish, add another T olive oil and saute mushrooms until they are nicely browned and all liquid has been cooked off.

Remove mushrooms to the same dish with the browned pork pieces, add a little more olive oil if needed, and cook the diced onions about 3-5 minutes, or until they’re just starting to brown.

Add minced garlic, 1 T more paprika, dried thyme, and crushed caraway seeds (if using) and saute about 2 minutes more.

Add one can petite dice tomatoes with juice and 1/2 cup chicken stock and let the mixture simmer for 10 minutes, or until it’s slightly thickened.

Add the browned pork cubes and mushrooms and any accumulated juices back into the pan, cover it, and simmer for about 10 minutes more.

Turn off the heat, gently stir in the sour cream and serve hot.

This can be served over rice or pasta, but I just ate it like this as a phase one/ low-carb dish. It would be good served with Cauliflower Rice with Basil, Parmesan, and Pine Nuts or just plain roasted cauliflower for a low-carb meal.

Pork with Paprika, Mushrooms, and Sour Cream
(Makes 4-6 servings, adapted by combining and modifying recipes from cookbooks by Fine Cooking and Martha Stewart; neither recipe was available online.)

1 lb. pork loin, fat trimed and cut into cubes about 1 inch square (I used 4 thick pork loin chops)
1 T + 1 T sweet paprika (use Hungarian or Spanish paprika in a tin for best flavor)
salt and fresh ground black pepper for seasoning pork
2-3 T olive oil (depending on your pan)
8-12 oz. crimini or white mushrooms, washed and cut into thick slices
1 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)
1 can petite dice tomatoes plus juice (14.5 oz. can)
1/2 cup chicken stock (I used my homemade chicken stock)
2/3 cup sour cream

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 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, 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.

This can be served over rice or noodles, but I just ate it alone as a phase one dish.  If you’re making more than will be eaten at once I would add the sour cream to only the amount you’re going to eat; then reheat leftovers and add sour cream to them right before eating.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:

This recipe eaten alone would be suitable for low-carb eating plans, including Keto. When made with lean pork and low-fat sour cream, it would be suitable for any phase of the  South Beach Diet; other low-carb diets would prefer full-fat dairy. 

Find More Recipes Like This One:

Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?

If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

More Easy Dinners with Pork:
Slow Cooker Pork Recipes Photo Index ~ Slow Cooker from Scratch

Instant Pot or Slow Cooker Low-Carb Green Chile Pork Taco Bowl ~ Kalyn’s Kitchen

Velvet Pork Chops ~ Southern Plate

The BEST Instant Pot or Pressure Cooker Pork Carnitas ~ Slow Cooker from Scratch

Instant Pot (or Slow Cooker) Low-Carb Green Chile Pork Taco Bowl ~ Kalyn’s Kitchen

Slow Cooker Pulled Pork Gyro Bowls ~ Melanie Makes

Hungarian Pot Roast with Sour Cream and Paprika Gravy ~ Kalyn’s Kitchen

Pork with Paprika, Mushrooms, and Sour Cream [KalynsKitchen.com]
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74 comments on “Pork with Paprika, Mushrooms, and Sour Cream”

  1. 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.

  2. 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.

  3. I wanna give this a try. Does T means tbsp or tsp? TIA

  4. I just made something similar but used the crock pot instead. It was sooo yummy!

  5. Hi Kalyn! This looks delicious! Is it possible to adapt it for a slow cooker?

  6. This isn't cooked for a long time so I don't think it's that suitable for making in a slow cooker.

  7. 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!

  8. 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.

  9. This was ABSOLUTELY DELICIOUS!!! I will make it again and again! Yummy…thank you!

  10. 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.

  11. 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!

  12. Hi just wondering whether the taste is the same as the canned spiced pork cube from china? thanks

  13. 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!

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