Pork Paillards With Sour Cream Paprika Sauce Recipes

PORK PAILLARDS WITH SOUR CREAM-PAPRIKA SAUCE

Steps:

• Season pork paillards on both sides with salt and pepper. Heat oil in a large skillet over medium-high heat. Add 5 or 6 paillards, and saute on 1 side until golden brown, 1 to 2 minutes. Flip, and saute paillards until cooked through, about 1 minute. Transfer to a plate. Repeat with remaining paillards.
• Add dry white wine to skillet, and deglaze the pan, scraping brown bits from bottom with a wooden spoon, until wine reduces by half, about 1 minute. Add chicken stock and any plate juices. Reduce heat to medium, and simmer until sauce reduces by half, about 2 minutes. Gradually stir in sour cream and paprika. Season to taste, and sprinkle with more paprika if desired.

PORK PAPRIKASH

Steps:

• Bring a large pot of salted waterto a boil. Cook noodles until tender; drain and return to pot. Stir in butter; cover and set aside.
• Meanwhile, in a medium bowl, combinepork with 1 tablespoon paprika; season with salt and pepper, and toss to coat. In a large skillet, heat 1 tablespoon oil over medium-high; cook pork, tossing occasionally, until lightly browned on all sides, 3 to 5 minutes. Transfer to a plate (reserve skillet).
• Return skillet to stove; reduce heat to medium. Add remaining tablespoon oil and onion; cook until onion is soft, 4 to 5 minutes. Add pork, remaining tablespoon paprika, tomatoes with their juice, and 1/2 cup water; bring to a boil. Reduce to a simmer; cook, until sauce is slightly thickened, breaking up tomatoes with a spoon, 2 to 4 minutes.
• Remove skillet from heat, and stirin sour cream; season with salt and pepper. Serve paprikash over noodles, garnished with parsley, if desired.

PORK WITH PAPRIKA, MUSHROOMS, AND SOUR CREAM RECIPE - (4.3/5)

Steps:

• 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, tomato paste, 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, or as by itself. 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.

PORK CHOPS WITH PAPRIKA IN CREAM SAUCE (CôTES DE PORC HONGROISE)

Steps:

• Sprinkle the pork chops on both sides with salt, pepper and paprika. Heat the oil in a heavy skillet over medium-high heat. When hot, add the pork chops. Cook until nicely browned on one side, about 10 minutes. Turn and saute until just cooked through, about 10 minutes. Pour the fat from the skillet. Sprinkle the onion between the pork chops and cook briefly. Transfer the pork chops to a platter; keep warm.
• Add the wine to the skillet and cook, stirring, until the liquid is almost fully reduced. Add the cream and cook over medium-high heat for 2 to 3 minutes. Remove from the heat and stir in the mustard. Season with salt and pepper. Serve the pork chops with the sauce on top.

PORK LOIN IN SOUR CREAM AND PAPRIKA SAUCE

Steps:

• Trim pork slices of all fat. Sprinkle with salt and pepper.
• Use one or two skillets large enough to hold the slices in one layer.
• Heat enough oil in the skillet or skillets to lightly cover the bottom. When it is quite hot, add pork slices. Cook over high heat until nicely browned on one side, about 45 seconds. Turn slices and cook on second side until nicely browned, about 2 minutes. Do not overcook or the meat will toughen. As the pieces are cooked, transfer them to a warm serving platter.
• Pour off most of the fat from the skillet and add the onions and red pepper strips. Sprinkle with paprika and stir. Cook over moderate heat about 2 minutes. Add the wine and broth and stir. Cook about five minutes or until reduced by half.
• Add heavy cream and stir. Add pork slices and coat well. Cover and cook over low heat about 20 minutes. Remove pork and stir in sour cream. Heat thoroughly. Spoon sauce over pork. Serve immediately.

CREAMY PAPRIKA PORK

Steps:

• Toss pork with flour and seasonings. In a large skillet, heat butter over medium heat; saute pork until lightly browned, 4-5 minutes., Add cream; bring to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until cream is slightly thickened, 5-7 minutes., Serve with noodles. If desired, sprinkle with parsley.

SOUR CREAM PAPRIKA PORK

Steps:

• I make this a lot for me and my hubby I buy pork fillet that usually vary in weight from 420g-460g for the two of us and this is perfect for us.
• Slice pork diagonally (allow 3-4 slices per person) and beat with a meat mallet to flatten slightly.
• Heat some olive oil in a pan. Dust pork with flour and shake away any excess flour. Place pork in pan and cook until browned on both sides and tender.
• For the Sauce.
• Heat about a Tablespoon of olive oil in a pan, add onion and garlic and cook until soft. Add the butter to the pan along with the sliced mushrooms cook until mushrooms are tender.
• Add Worcestershire sauce, tomato paste, paprika, water, chicken stock and lemon juice. Simmer for a few minutes and pour in sour cream stir until heated through.
• To serve place sliced pork on plate and pour sauce over. I served mine with cauliflower mash and garlic butter vegetables.