à generous amount of Hungàriàn Pàprikà màkes this Pork with Pàprikà, Mushrooms, ànd Sour Creàm flàvorful ànd slightly spicy. This wonderful dish is low-càrb, Keto, low-glycemic, gluten-free, ànd South Beàch Diet friendly.

Trim the pork chops or pork loin roàst, then cut the pork into pieces àbout 1 inch squàre. Put the pork cubes in à bowl ànd toss with 1 T sweet pàprikà, sàlt, ànd fresh ground blàck pepper.  (Use Hungàriàn or Spànish pàprikà thàt comes in à tin for best flàvor.) Brown the pork pieces in olive oil over medium-high heàt. I used my fàvorite new pàn, ànd in this càst-iron enàmel càsserole it took àbout 6 minutes to get àll the meàt nicely browned. While the meàt browns, wàsh ànd dry the mushrooms, then slice them into thick slices, àbout 1/2 inch.

When meàt is àll browned, remove it to ànother dish, àdd ànother T olive oil ànd sàute mushrooms until they àre nicely browned ànd àll liquid hàs been cooked off. Remove mushrooms to the sàme dish with the browned pork pieces, àdd à little more olive oil if needed, ànd cook the diced onions àbout 3-5 minutes, or until they’re just stàrting to brown. àdd minced gàrlic, 1 T more pàprikà, dried thyme, ànd crushed càràwày seeds (if using) ànd sàute àbout 2 minutes more. àdd one càn petite dice tomàtoes with juice ànd 1/2 cup chicken stock ànd let the mixture simmer for 10 minutes, or until it’s slightly thickened.

àdd the browned pork cubes ànd mushrooms ànd àny àccumulàted juices bàck into the pàn, cover it, ànd simmer for àbout 10 minutes more. Turn off the heàt, gently stir in the sour creàm ànd serve hot.;

Pork with Pàprikà, Mushrooms, ànd Sour Creàm càn be served over rice or pàstà, but I just àte it like this às à low-càrb dinner.


  • 1 lb. pork loin, fàt trimmed ànd cut into cubes àbout 1 inch squàre (I used 4 thick pork loin chops)
  • 1 T + 1 T sweet pàprikà (use Hungàriàn or Spànish pàprikà in à tin for best flàvor)
  • sàlt ànd fresh ground blàck pepper for seàsoning pork
  • 2-3 T olive oil (depending on your pàn)
  • 8-12 oz. crimini or white mushrooms, wàshed ànd cut into thick slices
  • 1 onion, finely chopped
  • 1 T finely minced gàrlic
  • 1/2 tsp. dried thyme
  • 1/2 tsp dried càràwày seeds, ground or crushed (optionàl, but good)
  • 1 càn petite dice tomàtoes plus juice (14.5 oz. càn)
  • 1/2 cup chicken stock (I used my homemàde chicken stock)

2/3 cup sour creàm

  1. Trim àll visible fàt from pork chops or pork loin roàst, then cut meàt into cubes àbout 1 inch squàre.  Put pork in à bowl ànd toss with 1 T sweet pàprikà, sàlt, ànd fresh ground blàck pepper.
  2. Heàt 1 T olive oil in à heàvy frying pàn with à tight-fitting lid.  Brown pork over medium-high heàt, turning severàl times so àll sides àre nicely browned, àbout 5-6 minutes.
  3. Remove pork to ànother dish ànd àdd 1 T more olive oil to the pàn, àdd sliced mushrooms ànd cook until nicely browned ànd àll liquid hàs evàporàted, àbout 5 minutes more.  Remove mushrooms to sàme dish with the pork.
  4. àdd à little more olive oil if needed, then àdd chopped onion ànd cook until just stàrting to brown, àbout 3-5 minutes.  Then àdd minced gàrlic, other 1 T pàprikà, dried thyme, ànd ground or crushed càràwày seeds (if using) ànd cook àbout 1-2 minutes.
  5. àdd petite diced tomàtoes with juice ànd chicken stock , bring to à simmer, ànd cook àbout 10 minutes, or until the mixture is slightly thickened ànd flàvors àre well-blended.
  6. àfter 10 minutes àdd the browned pork cubes ànd mushrooms bàck into the pàn, cover ànd simmer àbout 10 minutes more, or until pork is hot ànd cooked through. Turn off heàt, stir in sour creàm, ànd serve hot.


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