Pork Paprikas

This Hungarian-inspired recipe can be made with mushrooms if desired (and if your kids will eat them!) My kids have always called this recipe “Little Squares.”

Serves 5

1 lb. pork loin, cut in cubes (I use center-cut pork loin chops and cube them)
3 TBL flour
1 1/2 TBL sweet Hungarian paprika
1/4 tsp smoked paprika (optional)
1/4 tsp black pepper
1 tsp marjoram
3 TBL olive oil
1/2 cup onion, chopped
3 cloves garlic, minced
1 14-oz. can petite diced tomatoes with liquid

Mix flour, paprika, pepper and marjoram. Coat pork cubes in flour mixture.

Heat olive oil in a heavy skillet. Add coated pork to pan and cook until brown on both sides. Move pork to edges of pan and add onion, cooking a few minutes. Stir, then add garlic and tomatoes.

Cook 10 minutes until sauce has thickened. Serve over your favorite noodles or pasta.

If you want to add mushrooms, add 1 1/2 cups sliced mushrooms at the same time as the garlic and tomatoes. (Mushrooms are not included in the nutrition information for this recipe.)

 

 

 

 

 

 

 

© 2015 Barb Szyszkiewicz for Cook and Count. All rights reserved.