Warm And Cozy Pork Paprikash Recipe

Nothing beats a cozy one-pan meal, especially when its quick and easy to make! This pork paprikash with egg noodles is no exception. But don't stop at the egg noodles. This creamy dish is also delicious over mashed potatoes, rice, or even on its own with a crust of bread. The smoky and tangy sauce is irresistible and must be sopped up with something so not a drop is wasted.

Any type of pork works well here. Recipe developer Leah Maroney chose pork chops because, "They're easy to find, inexpensive, and cook quickly." Pork tenderloin or bone-in pork chops are also delicious options.

Many traditional paprikash dishes are made with sweet paprika. Maroney opted for smoked paprika to up the flavor and complexity of this comforting dish. However, you can use sweet, hot, or smoked paprika. Heavy cream and sour cream are used, but you can use one or the other, just promise you won't substitute with milk ... trust us, it will not be the same. 

This comforting and creamy pork paprikash starts with cutting the pork chops, but feel free to leave them whole if you want! Then they're tossed in flour and seasonings and sauteed in butter. Then onions and garlic are added and cream and chicken broth are whisked in to make the luscious sauce. Then it's served over egg noodles and topped with chopped parsley.

Trim any fat off of the pork chops and cut into 1-inch cubes.

Combine the flour, paprika, salt, and black pepper in a bowl.

Dredge the pork in the flour mixture.

Dice the onion and garlic.

Heat the butter on medium high heat in a large pan.

Add the seasoned pork to the pan and reserve the remaining seasoned flour.

Toss the pork and brown on both sides. 

Add the onion, garlic, and 1 tablespoon of the seasoned flour mixture to the pan. Cook until fragrant, about 2 minutes.

Add the chicken broth and heavy cream to the pan. Whisk and cook until thickened, about 3 minutes.

Cook the egg noodles according to package directions.

Add the sour cream to the sauce. Cook until warmed through.

Serve the pork and sauce over the egg noodles and enjoy. Top with parsley, if desired.

Pork paprikash can be made with many different cuts and types of meat. We like using whole pork chops as a replacement for the cubed pork chops. 

Chicken paprikash is probably the more classic of the two types. Chicken thighs are a great choice since they stay juicy and have more flavor. Chicken breast can be used too, but it dries out much easier so it may be a good idea to brine the chicken first. Chicken drumsticks are also a great option. 

There are lots of other substitutions you can make too. Don't be afraid to use your imagination here! Paprikash is a great dish for using up ingredients you have in your refrigerator. Use rotisserie chicken in place of the pork chops. Add in some strips of red bell pepper when you are sautéing the onions. Add in a can of roasted tomatoes if you're looking for more acid.

You can also make a vegetarian version by cooking soy curls or seitan instead of meat. Substitute the chicken broth with veggie broth and you've got a delicious, vegetarian meal.

Pork paprikash stores in the refrigerator and reheats very well. It will last in the refrigerator for 3 days. To reheat, add the contents to a sauté pan and add a few tablespoons of water. Cook on low heat, stirring until hot! The sauce returns to its luscious self very quickly and, dare we say, is even better the next day. 

Despite refrigerating fabulously, pork paprikash is better when kept out of the freezer. The cream sauce doesn't hold up to freezing super well due to the addition of the sour cream. So feel free to make the sauce a day or two in advance and store in the refrigerator, but skip the freezer. If you are making this dish without the sour cream and replacing it with heavy cream, then feel free to freeze. Plastic storage bags laid flat in the freezer work best.