Paprika pork

Paprika pork

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(105 ratings)

Prep: 10 mins Cook: 25 mins


Serves 4
This superhealthy pork one-pot is a midweek miracle. Serve with rice or noodles for an everyday favourite

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal257
  • fat13g
  • saturates5g
  • carbs9g
  • sugars5g
  • fibre2g
  • protein27g
  • salt0.35g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 400g pork fillet, trimmed of any fat, cut into thick strips
  • 250g pack mushroom, sliced



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 1½ tbsp smoked paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 tbsp tomato purée
  • 200ml chicken stock
  • 100ml soured cream
  • egg noodles, tagliatelle or rice, to serve


  1. Heat the oil in a large pan, tip in the onions and cook for 10 mins until soft and golden. Add the pork and mushrooms and cook on a high heat for 3-4 mins until browned. Add the paprika and cook for 1 min more.

  2. Stir in the tomato purée, then pour on the stock and simmer for 5-8 mins until the pork is cooked through. Finally, mix in the soured cream and some seasoning. Serve with egg noodles, tagliatelle or rice, and an extra dollop of soured cream, if you like.

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Comments, questions and tips

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15th Sep, 2014
I made this for my 5:2 fast day meal. I had it with a small baked sweet potato and some green beans and felt wonderfully full after it. I added some chilli, garlic and green pepper after reading some of the other comments. My husband has proclaimed it a winner (he doesn't do 5:2 so had regular baked potato with cheese and butter).
7th Sep, 2014
We enjoyed this recipe. Pork is not something which we use very often but I think this will be a recipe we return to in the future. Was quick and easy for a midweek meal.
2nd Aug, 2014
Have just made this for our dinner tonight, but as we are watching our fat intake I have used very low fat cream cheese instead of sour cream and it's delish xx
10th Jun, 2014
Y-UH-UMMMMMMM. Thumbs up all round. Used red peppers instead of onions as kids don't like them and two tablespoons paprika. Plus can of chopped tomatoes and cooked for quite a while; really nice. Served with potatoes.
5th Jan, 2015
mmm delicious!! Served it with mashed potato, I didn't have smoked paprika so used ordinary paprika and put in a small amount of chipotle paste. Added a red pepper as well as mushrooms, next time I'll probably chuck in some other veg too. Instead of soured cream I added plain fat-free yogurt just before serving. Very tasty.
18th Mar, 2014
Tried this recipe for the first time today and served it with sweet potato wedges, it went down fantastically. Simple and delicious.
1st Mar, 2014
Try adding Cayenne pepper in a 1 Cayenne to 2 Paprika ratio. Has a nice kick!!
22nd Jan, 2014
There is a slimming world recipe very similar to this. However instead of mushrooms it's red peppers and I found it had a deeper taste. Worth a try, it went down well in my household...with people who would normally have a pot noodle for tea.
14th Nov, 2013
I had high hopes for this recipe after reading the reviews but I was a little disappointed with how it turned out as I thought it was a bit bland... Worth giving it another go but I think next time I'd add white wine before the stock. And definitely more spice!
12th Nov, 2013
Absolute class! Made this for my housemates at uni, but left out the soured cream and added chickpeas. Served it with mashed parsnips! Lovely!


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