Mary's paprika pork in a pot

Mary's paprika pork in a pot

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(67 ratings)

Ready in 55-60 minutes


Serves 4

Delicious and simple paprika pork dish, easy to make, great for home freezing

Nutrition and extra info

  • Freezable


  • kcal357
  • fat18.7g
  • saturates7.6g
  • carbs11.3g
  • sugars0g
  • fibre1.3g
  • protein36.5g
  • salt0.52g
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  • 3 onions, thinly sliced



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

  • 600g pork fillet
  • 2 tbsp paprika



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

  • 300ml/½ pint chicken or vegetable stock
  • 100ml crème fraîche (about half a tub)


  1. Heat 2 tbsp oil in a pan add the onions and fry for 10-15 minutes, stirring occasionally until softened and lightly coloured.

  2. Cut the pork into sizeable chunks, then add to the pan and stir over a fairly high heat to seal and brown them all over. Stir in the paprika, cook briefly, then add the stock and bring to the boil.

  3. Cover and cook for 30-35 minutes, until the pork is tender. Stir in the crème fraîche and simmer for a further 2 minutes. (You can prepare the dish to this point up to 2 days ahead or freeze for up to 3 months.) If you have a few chives or a bit of parsley handy, snip this over the pork before serving with rice and a green vegetable – broccoli or stir-fried cabbage make the perfect accompaniment to this simple but delicious dish.

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Comments, questions and tips

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david harris's picture
david harris
10th May, 2019
This was really yummy and simple. Instead of the pork I used lamb, and in place of the onions I used a few leeks. My kids don’t like paprika so I used oven chips instead, and as I’m watching my weight I substituted the crème fraîche with low fat sausages.
30th Jun, 2019
How can you swap a spice for chips and Creme fraiche for sausages?
3rd Jul, 2020
Lol! I agree!
pennyclark's picture
15th Jul, 2018
This is so simple simple and so tasty. I do prefer it with chicken tho
Nicola Ritchie's picture
Nicola Ritchie
27th Feb, 2018
This tasted amazing, even my 2 and 8 yr old loved it. Mine looked nothing like the picture but then I just used normal paprika and doubled the amount per the suggestions I read. Guessing smoked or hot paprika would have a richer colour. My sauce was a little runnier than I'd like but that's personal taste and it still looked and tasted great. Definitely recommend this recipe.
4th Nov, 2017
One of my absolute favourite recipes for quick, easy and tasty. I use chicken mostly cut into half a breast so it stays moist whilst the sauce reduces. 1tbsp of hot paprika and 2 tbsp of normal paprika. Just serve with mash, nothing else needed. Children's favourite too.
Shazzama's picture
11th Nov, 2016
Substituted onion for red pepper and creme fraiche for natural yogurt. AND used 4 tbsp smoked paprika! Apart from that, didn't change it was lovely :)
16th Sep, 2015
This has become a firm favourite, made the first time with standard Paprika and it was too bland, second time with all smoked and it was a little too strong for us, perfect balance for us is a tbsp of each. We now have at least every couple of weeks.
23rd Jun, 2015
Made this a few times and liked it,so froze it last week for first time as a dish to take camping in the campervan for an easy warm up in a pan dish and served with mash and asparagus. Worked well, good flavour. Smoked, not ordinary paprika is needed and I added garlic and mushrooms as others have suggested. I used plenty of liquid to cover the ingredients in the freezer container and avoid freezer burn so needed to use a cornflour roux to thicken the sauce to serve. Creme fraiche was added but just before serving and not before freezing as recipe suggests. Good freezer recipe
14th May, 2015
i don't know if mine wasnt thick enough cos i used to much stock or cos my cream was only 10% fat. I used some flour to thicken it. Tasted good but wasnt strong enough for me.


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