Time 30m Yield 4 to 6 servings Number Of Ingredients 15 Steps:
Bring a large pot of salted water to a boil. In a large deep skillet or Dutch oven, heat 2 tablespoons of the canola oil until shimmering. Add half of the pork and season with salt and pepper. Cook over high heat, turning occasionally, until lightly browned but not cooked through, about 5 minutes; transfer to a plate. Repeat with the remaining pork. Spoon off the fat from the skillet or Dutch oven, then melt the butter in the remaining 2 tablespoons of canola oil. Add the onion, garlic and a pinch each of salt and pepper. Cook over medium heat, stirring occasionally, until softened, 5 to 7 minutes. Stir in both paprikas and the cayenne, then stir in the flour and cook until fragrant and the mixture starts to stick to the bottom, about 1 minute. Gradually stir or whisk in the broth and tomatoes until incorporated. Cook over medium heat, stirring, until the sauce is bubbling and slightly thickened, 5 to 7 minutes. Season with salt and pepper. Meanwhile, add the noodles or pappardelle to the boiling water and cook as the label directs; drain. Nestle the pork in the sauce and cook, stirring gently, until the pork is just cooked through, 3 to 5 minutes. Stir in the 1/4 cup of sour cream. Serve over the cooked noodles or pappardelle, topped with sour cream and dill sprigs.
Time 35m Number Of Ingredients 9 Steps:
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. 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.
Time 25m Number Of Ingredients 10 Steps:
Bring a large pot of salted waterto a boil. Cook noodles until tender; drain and return to pot. Stir in butter; cover and set aside. Meanwhile, in a medium bowl, combinepork with 1 tablespoon paprika; season with salt and pepper, and toss to coat. In a large skillet, heat 1 tablespoon oil over medium-high; cook pork, tossing occasionally, until lightly browned on all sides, 3 to 5 minutes. Transfer to a plate (reserve skillet). Return skillet to stove; reduce heat to medium. Add remaining tablespoon oil and onion; cook until onion is soft, 4 to 5 minutes. Add pork, remaining tablespoon paprika, tomatoes with their juice, and 1/2 cup water; bring to a boil. Reduce to a simmer; cook, until sauce is slightly thickened, breaking up tomatoes with a spoon, 2 to 4 minutes. Remove skillet from heat, and stirin sour cream; season with salt and pepper. Serve paprikash over noodles, garnished with parsley, if desired.
Time 30m Yield 4 servings. Number Of Ingredients 9 Steps:
Toss pork with flour and seasonings. In a large skillet, heat butter over medium heat; saute pork until lightly browned, 4-5 minutes., Add cream; bring to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until cream is slightly thickened, 5-7 minutes., Serve with noodles. If desired, sprinkle with parsley.
Time 6h45m Yield 8 Number Of Ingredients 16 Steps:
Place potatoes, carrots, onions, and garlic in a slow cooker. Place pork on top of vegetables. Combine beef stock, tomato sauce, paprika, Worcestershire sauce, brown sugar, oregano, mustard, salt, and pepper in a bowl; pour into the slow cooker. Stir to combine. Cover and cook on Low until pork is fork tender, 6 to 7 hours. Skim off fat and move meat and vegetables to one side of the cooker. Whisk cold water and flour together in a small bowl and pour into the empty space in the slow cooker. Stir to redistribute ingredients. Cover and cook on High until sauce has thickened, 10 to 15 minutes.
Time 35m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Combine first 4 ingredients, toss with meat. In skillet, brown meat in hot oil. Stir in tomatoes, undrained. Cook, uncovered, over medium heat or til meat is tender, stirring frequently. Remove pan from heat. Remove 1/2 cup sauce mixture from pan, and combine with sour cream. Then return mixture to skillet, blend well. Heat through over LOW HEAT. DO NOT BOIL! Or mixture will curdle. Serve over hot cooked noodles.
Time 30m Yield 4 servings. Number Of Ingredients 16 Steps:
In a large nonstick skillet, cook pork in oil until no longer pink; remove and keep warm. Add the onion, green pepper and garlic to pan; cook and stir until crisp-tender. Add the next 9 ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until slightly thickened. Stir in pork. Serve over noodles if desired. Dollop with sour cream.
Time 2h30m Yield Serves 8 Number Of Ingredients 19 Steps:
Pre-heated oven to 180C/fan 170C/gas 4. Heat 2 tsp oil in heavy based 5l casserole dish and brown pork in batches, remove and keep to one side. If there’s not much oil left after browning pork add another tsp or 2 oil to casserole dish. Add onion and shallot to the pan and fry lightly for 5 mins. Add the peppers, celery, mushrooms and garlic, reduce the heat and sweat veg for 5 mins. Add the chorizo, both paprikas, fennel and juniper, increase the heat and fry for 2 mins. Add the cherry tomatoes. Add the port/sherry and leave to bubble for 3-4 mins, then add the chopped tomatoes, stock cube, thyme and pork, bring to the boil. Remove from heat and put lid on casserole. Transfer casserole dish to oven and cook for 1 1/2 hours. Check meat is cooked and tender, if not return to oven for 15-20 mins. Season with pepper to taste and serve with rice and a green salad. Also very good reheated the following day.
Time 1h Number Of Ingredients 5 Steps:
Heat 2 tbsp oil in a pan add the onions and fry for 10-15 minutes, stirring occasionally until softened and lightly coloured. 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. 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.
Time 35m Yield 4 servings Number Of Ingredients 11 Steps:
Trim pork slices of all fat. Sprinkle with salt and pepper. Use one or two skillets large enough to hold the slices in one layer. Heat enough oil in the skillet or skillets to lightly cover the bottom. When it is quite hot, add pork slices. Cook over high heat until nicely browned on one side, about 45 seconds. Turn slices and cook on second side until nicely browned, about 2 minutes. Do not overcook or the meat will toughen. As the pieces are cooked, transfer them to a warm serving platter. Pour off most of the fat from the skillet and add the onions and red pepper strips. Sprinkle with paprika and stir. Cook over moderate heat about 2 minutes. Add the wine and broth and stir. Cook about five minutes or until reduced by half. Add heavy cream and stir. Add pork slices and coat well. Cover and cook over low heat about 20 minutes. Remove pork and stir in sour cream. Heat thoroughly. Spoon sauce over pork. Serve immediately.
Time 8h45m Yield 6 Number Of Ingredients 8 Steps:
Combine smoked paprika, salt, pepper, onion powder, garlic, and cayenne in a small bowl. Pat chops dry with a paper towel and evenly distribute dry ingredient mixture on front and back of each chop. With fingertips, lightly rub dry ingredient mixture into the chops on both sides. Place chops on a plate and cover with plastic wrap. Refrigerate for at least 8 hours. Remove rubbed chops from the refrigerator and allow to come to room temperature, about 20 minutes. While chops are getting to room temperature, clean the grate of an outdoor gas grill and preheat to medium heat. When the grill is ready, lightly spray chops with avocado oil spray. Lightly oil the grill grates, place chops on the grill, and cook for about 3 minutes. Rotate chops 90 degrees to create a criss-cross grill pattern and continue grilling for 3 minutes. Turn chops and grill until pork chops are no longer pink inside, about 4 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove to a serving platter and allow to rest under a foil tent, for about 5 minutes. Serve warm.
Time 40m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Mix all the spices with the olive oil, you should get a thick paste. Rub this on the pork, put the pork in a plastic bag and marinate in the fridge, minimal 4 hours but preferably overnight. To be on the safe side, put the pork in the bag in a dish, once my bag leaked and the fridge was orange! Remove from the fridge 30 minutes before cooking, there will be juices now in the bag, you can use them for basting if you want. Heat up a grill pan, no oil, and fry 7 to 8 minutes on each side, longer if you want the pork more well done, it will also depend on the thickness of the pork. Cut in diagonal slices and serve with the lemon. This also very nice done on the barbeque. You can cut down on the cooking time by cutting the meat in slices before cooking.
