Today Charlotte blogs about one of her favourite recipes, the simply named Paprika Pork!

Quick, easy, cheap, and healthy midweek dinners aren’t always easy to find. So, when you stumble across a good one, it can so easily become a real staple of your cooking repertoire.

One such recipe for us is Paprika Pork, an incredibly easy recipe to make but one that tastes divine!

Here’s how to make it!

Ingredients 

2 tbsp olive oil

3 onions, thinly sliced

Around 600g/1lb 5oz pork fillet – always go for good quality pork if you can. I like the pork from the Sainsbury’s Taste the Difference range

2 tbsp paprika, or smoked paprika if you prefer the smoky taste

300ml chicken stock

100ml creme fraiche – half fat if you’re watching your waistline!

Fresh parsley

Rice or potatoes, with a green veg, to serve

Grab a pan with a wide base. Sometimes I use a frying pan instead of a saucepan but it doesn’t really make a difference.

Heat the olive oil in the pan, add the thinly sliced onions and fry for around 10 minutes. Stir occasionally until the onions are soft and lightly coloured. Don’t let them burn!

Cut the pork into bite sized pieces and add to the pan. Stir over a fairly high heat to seal the pork and brown all over. Once the pork has browned, stir in the paprika, cook briefly and make sure every piece of pork and all the onions are covered in paprika.

Then, add the stock and bring it all to the boil. I usually just use a Knorr stock cube for the chicken stock but if you’re feeling decadent you could use fresh stock for this.

Once the mixture is bubbling away, cover and simmer for about half an hour. Check it from time to time to make sure the heat isn’t too ferocious!

After half an hour, stir in the crème fraiche. This will give the dish a beautiful rich, deep colour, and a creamy flavour to complement the spice of the paprika. Simmer the dish for a couple of minutes before stirring in a handful of fresh parsley.
The dish is warming, tastes far more sophisticated than the simple set of ingredients would hint at, and freezes very well, so it’s a good dish to make in bulk. Enjoy!