Paprika, Sour Cream Pork || The Keto Kitchen


by Papri



[RECIPE BELOW] Paprika, Sour Cream Pork.

There’s not much to say about this… It’s easy because it’s all in one pan. Taste wise: it’s got a lovely smokey taste from the paprika. It works really well on a bed of salad or combined with cauliflower rice.

| The Recipe |

– 500g (1lb) Pork Loin
–  2 tbsp Sweet Paprika
– 3 tbsp Oil (Coconut, Avocado or Olive)
–  250g (8.8oz) Mushrooms, cut into thick slices
–  1 Small Onion, finely chopped
– 1 Garlice Clove, minced (or 1 tsp Garlic Paste)
– 1/2 tsp Dried Thyme
– 1/2 cup (120ml) Chicken Stock (I used 1 Stock Cube & Hot Water)
– 1 can (400g / 14oz) Canned Tomatoes (ALWAYS CHECK CARBS BEFORE BUYING)
– 160ml (2/3 cup) Sour Cream

1. Cut the pork into cubes.  Place the pork in a bowl and toss with 1 tbsp of the sweet paprika (and some salt and pepper).
2. In a large frying pan, with a lid, heat (on medium heat) 1 tbsp of the oil. Cook the pork, turning several times so the pork is cooked through, about 5-6 minutes.
3. Remove pork from the pan and set aside. Add 2 tbsp of oil to the pan, then add the mushrooms and onion and cook until soft and all liquid has evaporated.
4. Then add garlic, the rest of the sweet paprika, and the dried thyme. Cook about 1-2 minutes, stirring occasionally.
5. Add the tomatoes and chicken stock. Bring to a simmer and cook for 10 minutes, stirring occasionally.
6. After 10 minutes add the pork, cover and simmer another 10 minutes.
7. Turn off heat, stir in sour cream and serve!

Please note, all macros are calculated with My Fitness Pal and may vary on ingredients used.
Serves 4:
Per Serving:

Calories: 332kcal
Fat: 23g
Protein: 29g
Net Carbs: 6g

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