There is nothing better than coming home to the aromas of a hot meal simmering away on the stove top. Well, that’s what I assume since I seem to be the one always doing the cooking and the mister is the one reaping the benefits of that! We win some, we lose some.
Do you want to know a secret though? There just might be a better scenario that brings a smile to this girl’s face, a delicious meal that is ready in just 20-30 minutes! The kind of meal that comes together so easily, but tastes like you have been in the kitchen all day.
There are days where we will gladly spend all day in the kitchen preparing an enormous amount of love for our families, through food. Holidays, birthdays, special occasions or a family Sunday dinner, are some of the days that stand out in my life.
On other days, the monotony of work and responsibilities, sometimes leaves little desire to cook a meal that leaves your palate craving more. These are the days that we should all pull out our tried and true recipes that are easy, yet amazing.
This paprika pork and mushrooms, is one of ours. I hope you enjoy it!
Paprika Pork and Mushrooms (with or without sour cream)
- 1 lb pork loin, cut into 1″ cubes
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp smoked paprika
- 1 tsp granulated garlic
- 1/2 tsp dried thyme
- 3 tbsp olive oil
- 1 large onion, diced
- 8-12 oz mushrooms, sliced
- 3 tsp of minced garlic
- 14.5 oz can of diced tomatoes with green chiles
- 3/4 cup of chicken stock
- 2/3 cup sour cream or see * in directions
Heat 2 tbsp olive oil in large sauce pan over medium high heat. Trim visible fat from pork loin and cut pork into 1″ cubes. Season pork with salt, pepper, granulated garlic and 1 tbsp of smoked paprika. Sauté over medium high heat, turning pork several times to brown all sides, then remove from pan into another dish.
Heat the additional tbsp of olive oil into sauté pan and add mushrooms. Allow mushrooms to cook for 5 minutes until soft and remove from pan. Place mushrooms into the dish with pork.
If needed, add a little more olive oil into sauté pan and add onions. Sauté onions until translucent. Then add minced garlic, 1 tbsp of smoked paprika, 1/2 tsp dried thyme. Sauté for 1-2 minutes until fragrant. Next add diced tomatoes with green chiles and chicken stock. Bring to a boil and reduce heat to allow to simmer for 5 minutes until flavors are combined.
Add the pork and mushrooms back into sauté pan, covering with a lid. Allow to simmer for 10-15 minutes.
(At this point, I personally believe that we all have different tastes. So adding additional salt and pepper for your preferences would be acceptable)
*If you like sour cream and will be using all servings, add sour cream at the end, stirring into dish until well combined. If you will have leftovers, simply place 1-2 tbsp of sour cream over your serving and combine. The dish tastes delicious when sour cream is also omitted.
Serve over pasta, rice, or potatoes. We like to eat ours with vegetables!