Paprika Pork with Peppers

Paprika pork with peppers is weeknight paprikash made practical, a pared-down Hungarian-leaning skillet dinner that delivers big flavor with a short ingredient list. Pork loin chops brown in butter, then braise in white wine, vegetable stock, crushed garlic, and sweet paprika until the chops are tender and the pan liquid reduces into something concentrated and savory.

Sliced red bell pepper goes in late so it keeps its shape and sweetness, followed by a generous dollop of crème fraîche that melts into a tangy, glossy sauce clinging to every chop. The cultured cream is what separates this from a basic paprika braise. It lifts the whole dish with bright acidity that cuts through the butter.

Serve over buttered egg noodles or a mound of mashed potatoes with extra sauce spooned on top.

Chef Tips

• Use Hungarian sweet paprika if possible, not generic or smoked. The flavor is rounder and more distinctively paprikash-like.
• Brown the chops in truly hot butter until deeply golden. This is where most of the dish’s flavor comes from.
• Don’t skip the crème fraîche temper, stir a spoonful of hot braising liquid into it before adding back to the pan so it doesn’t break.
• Check internal temperature at 145°F (63°C) for safe, juicy pork. Overcooked chops in creamy sauce is a sad dinner.

Variations

• Swap crème fraîche for full-fat sour cream stirred in at the very end off the heat, more traditional for Hungarian paprikash.
• Add ½ teaspoon caraway seeds with the paprika for deeper Eastern European flavor.
• Use boneless chicken thighs in place of pork for a chicken paprikash version.
• Stir in a spoonful of Dijon mustard or tomato paste for more complex acidity.