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This Creamy Smoky Paprika Pork has quickly become a weeknight favourite in our house. The smoky paprika gives the cream sauce a subtle kick, while the buttered egg noodles are pure comfort. A tip for this one: don’t overcrowd the pan when you’re browning the pork medallions- you want that nice golden crust to add extra depth of flavour. It’s rich, satisfying, and fast enough to pull together even when you’re running on fumes.
Bash the pork medallions between two sheets of baking paper until about 1/2 cm thick. Season with salt and black pepper and dust lightly with flour.
Place a large non-stick frying pan over a medium heat and add the olive oil and 25g butter. Once the butter has melted, add the pork and fry until golden brown and just about cooked through - about 3 - 4 minutes on each side. Set aside.
Turn down the heat slightly and tip the onions into the same pan. Cook for 10 minutes until the onions are softened then add the mushrooms. Turn up the heat and cook for about 5 minutes until the mushrooms are golden brown. Add the paprika and tomato puree and cook for 1 minute more.
Now, pour in the stock and add the pork back into the pot. Simmer for 6 - 8 minutes, or until the pork is cooked through. Mix in the sour cream and season well with salt and black pepper.
Cook the pappardelle according to the packet instructions until al dente. Drain, and place the pot back onto a medium heat, adding the butter to melt. Add the drained pasta and toss in the melted butter, seasoning with a little salt and black pepper to taste.
Serve the pasta into bowls and top with the pork, with an extra dollop of soured cream, if you like and some chopped flat leaf parsley and chives.
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