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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.

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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.

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

  1. 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.

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

  3. 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.

  4. 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!

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

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

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

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

  9. 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

  10. 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.

  11. 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.

  12. 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.

  13. 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)

  14. I am eating it already.With pasta. It is sooooo good! Thank you for this recipe.

  15. 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!

  16. What a delicious looking dish!

  17. 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.

  18. Amanda, so glad you liked it!

  19. 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!