Light Pork Paprikash with Peppers
Experience a lighter twist on a classic Hungarian comfort food with this Light Pork Paprikash with Peppers. Succulent cubes of seared pork loin are simmered to perfection in a velvety sauce infused with sweet and smoked paprika, giving it a rich, smoky depth of flavor without overwhelming the palate. Vibrant red and yellow bell peppers add a colorful, sweet complexity, while a dollop of low-fat sour cream keeps the dish creamy yet guilt-free. Ready in just 50 minutes, this quick and wholesome dinner is perfect for busy weeknights. Serve it over buttery egg noodles or fluffy rice for a satisfying meal that the whole family will savor. Garnished with fresh parsley, this pork paprikash is as beautiful as it is delicious! Perfect for those seeking flavorful, hearty, and light paprika recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound pork loin, trimmed and cubed
- 2 tablespoons olive oil
- 1.5 tablespoons sweet paprika
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large yellow onion, finely diced
- 3 pieces garlic cloves, minced
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 2 cups chicken broth
- 0.5 cup low-fat sour cream
- 1 tablespoon all-purpose flour
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 servings cooked egg noodles or rice (optional, for serving)
Instructions
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
Season the pork with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Sear the pork in batches, ensuring the cubes are lightly browned on all sides. Remove the pork from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.
Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Sprinkle the sweet paprika, smoked paprika, and the remaining salt and pepper over the onions and garlic. Stir to combine.
Add the sliced red and yellow bell peppers to the skillet and cook for another 3-4 minutes until softened.
Return the pork to the skillet and pour in the chicken broth. Bring the mixture to a gentle simmer.
Cover the skillet and let it simmer for 20 minutes, stirring occasionally, until the pork is tender.
In a small bowl, whisk together the sour cream and flour until smooth.
Gradually add the sour cream mixture to the skillet, stirring constantly to prevent lumps. Continue to simmer for 2-3 minutes until the sauce thickens.
Taste and adjust seasoning if needed.
Serve the paprikash warm, garnished with fresh parsley. Pair with egg noodles or rice, if desired.
Nutrition Facts
Calories |
2152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 84% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 479 mg | 160% | |
| Sodium | 3831 mg | 167% | |
| Total Carbohydrate | 213.5 g | 78% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 24.8 g | ||
| Protein | 167.1 g | 334% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 427 mg | 33% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3796 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
