PORK PAPRIKASH
Tender cubes of pork tenderloin make this satisfying Hungarian-style dish easy enough to make on a weeknight. Two kinds of paprika-sweet and smoked-gives the sauce extra depth of flavor, while a bit of cayenne lends a subtle kick of heat. Make this a meal by serving it over egg noodles or pappardelle, topped with a dollop of sour cream and a sprinkling of fresh dill.
Provided by Justin Chapple
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil.
- In a large deep skillet or Dutch oven, heat 2 tablespoons of the canola oil until shimmering. Add half of the pork and season with salt and pepper. Cook over high heat, turning occasionally, until lightly browned but not cooked through, about 5 minutes; transfer to a plate. Repeat with the remaining pork.
- Spoon off the fat from the skillet or Dutch oven, then melt the butter in the remaining 2 tablespoons of canola oil. Add the onion, garlic and a pinch each of salt and pepper. Cook over medium heat, stirring occasionally, until softened, 5 to 7 minutes. Stir in both paprikas and the cayenne, then stir in the flour and cook until fragrant and the mixture starts to stick to the bottom, about 1 minute.
- Gradually stir or whisk in the broth and tomatoes until incorporated. Cook over medium heat, stirring, until the sauce is bubbling and slightly thickened, 5 to 7 minutes. Season with salt and pepper.
- Meanwhile, add the noodles or pappardelle to the boiling water and cook as the label directs; drain.
- Nestle the pork in the sauce and cook, stirring gently, until the pork is just cooked through, 3 to 5 minutes. Stir in the 1/4 cup of sour cream. Serve over the cooked noodles or pappardelle, topped with sour cream and dill sprigs.
PORK PAPRIKASH
Sweet paprika and sour cream share the spotlight with pork in this Hungarian classic, adding spice and creaminess to the dish. Buttered egg noodles soak up the sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 10
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.
PAPRIKA PORK
A wonderful, stick to the ribs stew that takes on an "old world" taste from the paprika and seasonings.
Provided by yooper
Categories Stew
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a heavy skillet over medium heat, saute the onions for 5 minutes in the oil Add the pork and saute until browned.
- Mix in chili powder, garlic, and paprika and cook for 2 or 3 minutes more while stirring and scraping up bits from the bottom.
- Sprinkle the flour over the mixture and stir in; cook another 2 or 3 minutes.
- Stir in chicken broth a little at a time; mix well.
- Stir in tomatoes, puree, and red pepper.
- Cover and simmer gently until the meat is cooked through, about 1 to 1 1/2 hours.
- Stir occasionally.
- Pour about 1/2 cup of cooking liquid into a bowl and mix yogurt in well.
- Remove pork mixture from the head and add yogurt mixture; stir to combine.
- Season to taste with the salt and pepper and heat through without boiling.
- Serve with rice or noodles.
PORK CHOPS WITH GREEN OLIVES AND LEMON
Provided by Food Network
Time 1h
Yield 2 servings
Number Of Ingredients 11
Steps:
- Season the chops with salt and pepper. "Season" also with sugar, sprinkling judiciously over both sides of the chops, as if it were salt. Heat the oil in a saute pan and brown the chops on both sides. Pour over the wine, and add half the lemon and olives, along with the rosemary. Cover, and cook until tender, about 20 minutes. Uncover and test doneness. Boil down the liquid a little, if necessary, toss in the remaining olives and preserved lemon. Serve with the juices spooned over and a branch of roasted baby tomatoes on the side.
- To roast a branch of cherry tomatoes: Preheat the oven to 400 degrees F. Lay the tomatoes on a baking sheet, dribble over a little olive oil, and bake at until the skins have wrinkled and the fruit is soft, 20 minutes to half an hour.
PORK WITH PAPRIKA AND OLIVES
Family food but nice enough for an informal dinner party
Provided by blackbird17
Time 2h30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat oven to 150C/130C fan/Gas 2
- Season pork. Heat a little olive oil in a large flameproof casserole. Add the pork and brown all over. Remove from the casserole and set asilde. Add the onion and garlic to the pan and cook gently until softened. Add chorizo and paprika and cook for 2 mins, then add the tomatoes and stock. Return the pork to the casserole.
- Cover with a lid and put into the oven and cook for 1 hour.
- Add the chick peas and olives and cook for 1 hour more.
- Stir in the lemon and parsley. Serve with crusty bread.
CREAMY PAPRIKA PORK
When I was little, I would often ask my mom to make "favorite meat." She knew I was requesting this homey pork recipe. It's been in my family for more than 30 years and it's still a favorite! -Alexandra Barnett, Forest, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 320 calories, Fat 23g fat (14g saturated fat), Cholesterol 122mg cholesterol, Sodium 524mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein.
PORTUGUESE PORK WITH RED PEPPERS
One of my favorite flavor combinations ever! This pork dish combines the strength of garlic with the sweetness of red pepper balanced by a tangy lemon garnish.
Provided by Stuart Miller
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 3h
Yield 8
Number Of Ingredients 8
Steps:
- With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
- With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
- Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
- Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
- Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.
Nutrition Facts : Calories 211.5 calories, Carbohydrate 6.7 g, Cholesterol 73.7 mg, Fat 7.6 g, Fiber 2.1 g, Protein 24.3 g, SaturatedFat 1.8 g, Sodium 423.3 mg, Sugar 1.5 g
BRAISED PORK ROAST WITH OLIVES
Provided by Florence Fabricant
Categories dinner, roasts, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place oil over medium-high heat in a 4- to 5-quart Dutch oven or stovetop casserole. Add pork and sear on all sides until lightly browned, about 20 minutes. Remove meat.
- Add garlic and onions; sauté over medium-low heat until soft. Add bay leaves; deglaze pan with vinegar. Add port and stock. Season meat with salt and pepper; return to pot.
- Place over very low heat and cook, basting occasionally, 40 to 45 minutes, until an instant-read thermometer reads 140 degrees. Add a little more stock if liquid cooks down too fast. Remove meat to a platter to rest 15 to 20 minutes; temperature will rise to 150 to 155 degrees.
- Reheat sauce and add olives and parsley. Adjust seasoning as needed.
- Slice meat and cut ribs apart. Arrange all on a platter, spoon sauce over and serve.
Nutrition Facts : @context http, Calories 799, UnsaturatedFat 35 grams, Carbohydrate 7 grams, Fat 64 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 20 grams, Sodium 825 milligrams, Sugar 2 grams, TransFat 1 gram
PAPRIKA PORK ROAST
I like to experiment with flavors. For a dinner party, I came up with this spectacular-looking yet simple recipe. My guests were so impressed when I sliced the roast thin and served it with steamed vegetables. -Jonnie Faye Thompson, Raleigh, North Carolina
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- Combine the garlic salt, ginger, pepper and paprika; rub over the entire roast. Place roast with fat side up on a greased rack in a shallow roasting pan. Top with onion. Pour water into pan. , Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 160°-170°. Let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 233 calories, Fat 8g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 415mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 35g protein.
SAUCY PORK SKILLET WITH OLIVES
These quick skillet-simmered pork chops stay tender and juicy in the tomatoey sauce. Serve over stuffing with sliced Spanish olives for the win.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat dressing in large skillet on medium-high heat. Add chops; cook 2 to 3 min. on each side or until browned on both sides.
- Add tomatoes and olives. Bring to boil; cover. Simmer on medium-low heat 10 min., turning chops and stirring sauce after 5 min. Meanwhile, prepare stuffing as directed on package.
- Spoon stuffing onto platter; top with chops and sauce.
Nutrition Facts : Calories 360, Fat 15 g, SaturatedFat 3.5 g, TransFat 2 g, Cholesterol 55 mg, Sodium 1010 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g
PORK LOIN MARINATED IN PAPRIKA AND HERBS
Provided by Julia Reed
Categories dinner, project, main course
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Crush the garlic with a press or in a mortar. Add the remaining ingredients, except the pork, and make into a paste. Toss the cubed pork with the paste in a bowl or smear onto the whole tenderloin. Marinate in the refrigerator for at least 24 hours.
- Coat a large skillet with olive oil and heat until smoking. If using the whole tenderloin, slice it into 1/2-inch slices. Add slices or cubes to the skillet and brown on all sides. Reduce the heat to medium and cook until just done, 10 to 15 minutes. Taste, and add more salt if necessary.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 19 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 271 milligrams, Sugar 0 grams, TransFat 0 grams
PAPRIKA PORK STEW
A hearty pork stew with paprika, onions, carrots, and potatoes. Great on a crisp fall night.
Provided by DARKSACRIFICE
Categories Soups, Stews and Chili Recipes Stews Pork
Time 6h45m
Yield 8
Number Of Ingredients 16
Steps:
- Place potatoes, carrots, onions, and garlic in a slow cooker. Place pork on top of vegetables.
- Combine beef stock, tomato sauce, paprika, Worcestershire sauce, brown sugar, oregano, mustard, salt, and pepper in a bowl; pour into the slow cooker. Stir to combine.
- Cover and cook on Low until pork is fork tender, 6 to 7 hours. Skim off fat and move meat and vegetables to one side of the cooker.
- Whisk cold water and flour together in a small bowl and pour into the empty space in the slow cooker. Stir to redistribute ingredients.
- Cover and cook on High until sauce has thickened, 10 to 15 minutes.
Nutrition Facts : Calories 343.4 calories, Carbohydrate 23.2 g, Cholesterol 64.8 mg, Fat 20.7 g, Fiber 3.4 g, Protein 17.6 g, SaturatedFat 7.1 g, Sodium 1654.7 mg, Sugar 7.8 g
OVEN-BAKED PORK LOIN WITH OLIVE OIL, GARLIC, THYME, AND OREGANO
Make and share this Oven-Baked Pork Loin With Olive Oil, Garlic, Thyme, and Oregano recipe from Food.com.
Provided by mielhollinger
Categories Pork
Time P1DT3h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine the oil, garlic, thyme, oregano, pepper, and salt.
- Rub the garlic mixture all over the pork.
- Place the pork in a Dutch oven just large enough to hold it snugly, cover with aluminum foil and then the lid and refrigerate overnight, or up to 24 hours.
- Preheat the oven to 450°F.
- Remove the aluminum foil from the Dutch oven, replace the lid and bake for 30 minutes.
- Reduce the oven temperature to 375°FF and bake for 1 hour more, basting twice with the pan juices.
- Uncover, baste again and bake, uncovered, for 20 to 30 minutes more, or until an instant-read thermometer inserted into the thickest part registers 155-165°F.
- Remove the pork from the oven, cover and let rest for 1 hour to develop the flavors.
- Reheat in a 375°F oven for about 20 minutes and serve.
PAPRIKA PORK
Simple, hearty one pot dish that reheats and freezes well. Bulk recipe thats easy to reduce.
Provided by silver_raven
Time 2h30m
Yield Serves 8
Number Of Ingredients 19
Steps:
- Pre-heated oven to 180C/fan 170C/gas 4. Heat 2 tsp oil in heavy based 5l casserole dish and brown pork in batches, remove and keep to one side.
- If there's not much oil left after browning pork add another tsp or 2 oil to casserole dish. Add onion and shallot to the pan and fry lightly for 5 mins. Add the peppers, celery, mushrooms and garlic, reduce the heat and sweat veg for 5 mins. Add the chorizo, both paprikas, fennel and juniper, increase the heat and fry for 2 mins. Add the cherry tomatoes.
- Add the port/sherry and leave to bubble for 3-4 mins, then add the chopped tomatoes, stock cube, thyme and pork, bring to the boil. Remove from heat and put lid on casserole.
- Transfer casserole dish to oven and cook for 1 1/2 hours. Check meat is cooked and tender, if not return to oven for 15-20 mins.
- Season with pepper to taste and serve with rice and a green salad. Also very good reheated the following day.
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