Paprika Pork Chops

Paprika pork chops © kvalifood.com

Paprika pork chops are a simple oven dish with pork chops, crispy bacon, and mushrooms in a paprika-tomato cream sauce. The chops are briefly browned, transferred to a baking dish, and finished in the oven with sauce and mushrooms on top. Serve with baguette and salad.

Ingredients

Yields 4 servings

  • 8 slices machine-cut bacon
  • 8 thin pork chops
  • 2 tsp mild paprika
  • 1 dl finely chopped onion
  • 1–2 tbsp concentrated tomato paste
  • 1/4 tsp dried marjoram
  • 1/2–1 dl stock
  • 1 dl crème fraîche, 18%
  • 250 g cleaned mushrooms

Side dishes

  • baguette
  • salad

Directions

Bacon and chops

Preheat the oven to 340°F (170°C). Fry the bacon slices in a dry pan until golden and crispy. Transfer to paper towels. Lightly pound the chops. Sprinkle paprika on both sides and brown over high heat. Place in a greased ovenproof dish.

Sauce

Sauté the onion in the pan until golden. Add the tomato paste, marjoram, and stock and deglaze the pan. Stir in the crème fraîche and season with salt, pepper, and extra paprika if needed. Pour the sauce over the chops.

Oven

Cover the dish with a lid or foil and place in the middle of the oven at 340°F (170°C) for 20–30 minutes. Stir in the roughly chopped mushrooms 10 minutes before the dish is done. Lay the bacon on top for the last 5 minutes.

Serving

Serve directly from the dish with baguette and salad.

Notes

  • Brown the paprika briefly in the pan before adding the stock — it brings out the flavour
  • The dish can also be made with minced pork patties, pork tenderloin, or veal chops
  • Keep the dish covered for the first 20 minutes to retain moisture
  • Freezes well for up to 2 months