Pork Paprika

Pork Paprika

Makes 6 servings

Per serving

½ Lean protein serving

2 vegetables

3 condiments

 

1 ¼ pounds pork loin

1 T + 2 teaspoons sweet paprika (use Hungarian or Spanish paprika in a tin for best flavor)

¼ teaspoon salt

½ teaspoon fresh ground black pepper for seasoning pork

10 sprays non-stick pan spray

8-12 oz. crimini or white mushrooms, washed and cut into thick slices

1 cup green spring onion, finely chopped

1 T finely minced garlic

1/2 tsp. dried thyme

1/2 tsp dried caraway seeds, ground or crushed (optional, but good)

1 can petite dice tomatoes plus juice (14.5 oz. can)

1/2 cup chicken stock (I used my homemade chicken stock)

2/3 cup plain low fat greek yogurt
Trim all visible fat from pork chops or pork loin roast, then cut meat into cubes about 1 inch square. Put pork in a bowl and toss with 1 T sweet paprika, salt, and fresh ground black pepper.

Heat heavy frying pan w non-stick cooking spray.  Brown pork over medium-high heat, turning several times so all sides are nicely browned, about 5-6 minutes. Remove pork to another dish and add a few more sprays to the pan, add sliced mushrooms and cook until nicely browned and all liquid has evaporated, about 5 minutes more. Remove mushrooms to same dish with the pork.

Add a chopped onion and cook until just starting to brown, about 3-5 minutes. Then add minced garlic, other 1 T paprika, dried thyme, and ground or crushed caraway seeds (if using) and cook about 1-2 minutes. Add petite diced tomatoes with juice and chicken stock, bring to a simmer, and cook about 10 minutes, or until the mixture is slightly thickened and flavors are well-blended.

After 10 minutes add the browned pork cubes and mushrooms back into the pan, cover and simmer about 10 minutes more, or until pork is hot and cooked through. Turn off heat, stir in greek yogurt and serve hot.