This article was written for Annabel & Grace, which is now part of Rest Less.
Pork in a creamy sauce – simply YUM. This particular recipe for Paprika Pork is lightly spiced. If you like more heat, add a few Peppadew piquante peppers or a sprinkling of finely chopped fresh red or green chilli. Serve with mashed potatoes or fluffy rice and steamed green vegetables. Alternatively it goes well with a Detox Salad if you prefer less carbs.
4
servings20
minutesLightly spiced or hot as they come… either way, absolutely mouthwatering
Ingredients
1 onion
1 clove garlic
2 red peppers
2 tsp paprika
1 tsp tomato puree
200ml chicken or vegetable stock
200ml crème fraiche, full fat
Chopped fresh parsley
4 pork steaks flattened as escalopes, or sliced pork loin
Directions
- Heat a tablespoon of olive oil in a large frying pan and cook the pork for two minutes on each side until lightly golden brown. Remove to a plate.
- Add a little more oil to the pan and add the sliced onion, peppers and garlic and cook over a moderate heat for about ten minutes until soft and translucent.
- Stir in the paprika and tomato puree and then pour over the stock. Return the pork to the pan and simmer for five minutes until slightly syrupy. Add the crème fraiche and some seasoning and simmer for two more minutes before stirring in a handful of chopped fresh parsley.
If you like crispy pork, you’ll love this economical yet flavour packed recipe for slow cooked pork belly