web analytics
Kalyn's Kitchen

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. Use Pork Recipes to find more tasty recipes with pork.

Click here to PIN Pork with Paprika, Mushrooms, and Sour Cream!

Pork with Paprika, Mushrooms, and Sour Cream found on KalynsKitchen.com

My fondness for Hungarian Paprika is probably obvious, and this comforting Pork with Paprika, Mushrooms, and Sour Cream is an easy dinner that was a big hit at my house. 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!

Pork with Paprika, Mushrooms, and Sour Cream found on KalynsKitchen.com

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

(Scroll down for complete printable recipe.)

  1. Trim the pork chops or pork loin roast, then cut the pork into pieces about 1 inch square.
  2. Put the pork cubes in a bowl and toss with 1 T sweet paprika, salt, and fresh ground black pepper. I use Szeged Paprika (affiliate link) for this recipe.
  3. Brown the pork pieces in olive oil over medium-high heat. I used my favorite new pan, and in this cast-iron enamel casserole it took about 6 minutes to get all the meat nicely browned.
  4. While the meat browns, wash and dry the mushrooms, then slice them into thick slices, about 1/2 inch.
  5. 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.
  6. 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.
  7. 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.
  8. Add the browned pork cubes and mushrooms and any accumulated juices back into the pan, cover it, and simmer for about 10 minutes more.
  9. Turn off the heat, gently stir in the sour cream and serve hot.

Pork with Paprika, Mushrooms, and Sour Cream found on KalynsKitchen.com

Pork with Paprika, Mushrooms, and Sour Cream can be served over rice or pasta, but I just ate it like this 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 or Roasted Cauliflower with Parmesan for a low-carb meal.

More Easy Dinners with Pork:

Slow Cooker or Pressure Cooker Pork Recipes Index ~ Slow Cooker or Pressure Cooker
Instant Pot or Slow Cooker Low-Carb Green Chile Pork Taco Bowl ~ Kalyn’s Kitchen
Velvet Pork Chops ~ Southern Plate
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

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Pork with Paprika, Mushrooms, and Sour Cream found on KalynsKitchen.com

Pork with Paprika, Mushrooms, and Sour Cream

Yield 6 servings
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.

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 hot.

Notes

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

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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, 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. 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.

Pinterest image of Pork with Paprika, Mushrooms, and Sour Cream

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

    87 Comments on “Pork with Paprika, Mushrooms, and Sour Cream”

  1. 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!

  2. 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

  3. So glad you liked it!

  4. 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!

  5. Thanks for letting me know you've been enjoying the recipes, and also for the nice note about my dad.

  6. 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.

  7. Shirley, I am intrigued by your version; so glad it worked out for you!

  8. 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

  9. 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!

  10. Michelle, it's a 14.5 oz. can, sorry I didn't specify that! Will edit right now.

  11. 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!

  12. Mrs. Ed, love that substitution of yogurt cream. Thanks for sharing for others who might have wondered how that would work.

  13. 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

  14. 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.)

  15. 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.

  16. Great recipe. The finished product looks great. Thanks.

  17. 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.

  18. This dish looks amazing,an looks soooo tasty ! I definitely will try to cook that dish !

  19. So glad to hear it was a hit!