Nose Bear

Pork with Creamy Paprika

I was really surprised at how all the flavours in this worked really well together. The pork is nice and moist as well as falling apart easily. The gherkins really add a little extra flavour and are key in this dish. The cream doesn’t come across as too sweet and melds well with the other flavours. Definitely one to try.

• 4 pork chops
• flour
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 3 tbsp paprika
• 75g gherkins
• 275ml vegetable stock
• 150ml double cream
• salt and pepper

Season the pork chops with salt and pepper and then dust with the flour. Fry them on both sides until golden. Remove and place to one side.

Cook the onion and garlic for 3-4 minutes until the onion in softened. Add the paprika and stir till the onions are coated. Add the gherkins and chicken stock and bring to the boil. Return the pork chops to the pan, cover and bake in the oven at 300C for an hour.

Remove the chops once more and keep warm. Place the pan back on the stove on low heat, add the cream and stir for 2 minutes till the cream is integrated. Serve the pork chops with potatoes, broccoli and some of the sauce.