Pork with Paprika, Mushrooms and Sour Cream

By May 11, 2015Recipes

I hope I don’t disappoint today.  This recipe isn’t your typical “welcome” spring, “hello” summer meal.  There’s no farm fresh asparagus, or sweet sticky rhubarb poking out of this dish.  I promise there will be plenty of summer worthy recipes to follow. Recipes full of fresh vegetables and sweet summer fruits and ones that will force you to fire up that grill for some finger licking favorites.

But even in the summer, there will be rainy days and dog days where’s we’re too hot and lazy to get out and grill, and for those days you will want something comfortable and easy to prepare indoors.  We eat a lot of chicken and beef at our house.  I struggle to find blog worthy pork recipes.  Pork recipes that are good and “goof proof” even for me.  I have learned that too often I over cook the poor pork loin or chop.  Cook it past it’s tenderness prime.  So, even though it might be too sweet outside to run inside and cook right now, save this one for the dog days.

It’s a keeper.

Pork with Paprika, Mushrooms, and Sour Cream
Makes 4-6 servings
1 lb. pork loin, fat trimmed and cut into cubes about 1 inch square
1 Tablespoon + 1 Tablespoon paprika, divided
salt and ground black pepper
2-3 Tablespoons olive oil
8-12 oz. crimini or white mushrooms, washed and thickly sliced
1 onion, finely chopped
1 Tablespoon minced garlic
1/2 teaspoon dried thyme
1/2 teaspoon dried caraway seeds, ground or crushed
1 can petite diced tomatoes plus juice (14.5 oz. can)
1/2 cup chicken stock
2/3 cup sour cream

Trim all visible fat from pork loin and cut meat into 1 inch cubes.  Put pork in a bowl and toss with 1 Tablespoon paprika, salt, and ground black pepper.

Heat 1 Tablespoon 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 Tablespoon 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, other 1 Tablespoon paprika, dried thyme, and ground or crushed caraway seeds 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.
I served the pork over rice, but noodles would also be a perfect match.
If you’re making more than will be eaten at once,  I recommend adding the sour cream to only the amount you’re going to eat. Add sour cream to remaining pork after reheating, just before eating.
The pork came out so tender for me.  I actually think I might have under cooked a few of the pieces.  I recommend checking the temperature before serving.  Pork should be cooked to an internal temperature of 145 degrees.

Recipe found and adapted from www.kalynskitchen.com.

*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.


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