Pork Paprika With Dumplings

This comforting classic combines tender pork shoulder chops simmered in a vibrant, creamy paprika gravy with soft, savory hash brown dumplings. The dish delivers a perfect balance of aromatic spices and rich, home-style flavors that warm the soul. The pork becomes fork-tender as it absorbs the savory notes of garlic and paprika, while the dumplings offer a fluffy, satisfying texture that soaks up the delicious sauce. Ideal for a cozy family dinner or a hearty weeknight meal, this recipe brings together simple ingredients to create a restaurant-quality experience at home.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 349.4

Dietary: Vegetarian

Description

This comforting classic combines tender pork shoulder chops simmered in a vibrant, creamy paprika gravy with soft, savory hash brown dumplings. The dish delivers a perfect balance of aromatic spices and rich, home-style flavors that warm the soul. The pork becomes fork-tender as it absorbs the savory notes of garlic and paprika, while the dumplings offer a fluffy, satisfying texture that soaks up the delicious sauce. Ideal for a cozy family dinner or a hearty weeknight meal, this recipe brings together simple ingredients to create a restaurant-quality experience at home.

Directions

1
Sprinkle pork steaks with salt and garlic powder, then coat lightly with flour.
2
Reserve remaining flour for later use in the gravy.
3
Heat salad oil in a large skillet over medium heat.
4
Brown pork chops on both sides until golden, about 8 minutes total.
5
Remove pork to a platter and set aside.
6
In the remaining oil in the skillet, cook sliced onions for 2 minutes until softened.
7
Stir in the reserved flour until blended with the oil and onions.
8
Gradually stir in water, crumbled bouillon cubes, and paprika, heating to a boil.
9
Return the pork chops to the skillet, ensuring they are submerged in the liquid.
10
Reduce heat to low, cover, and simmer for 45 minutes, turning once, until pork is fork-tender.
11
Meanwhile, heat 4 quarts of water to a rolling boil in a large pot for the dumplings.
12
In a large bowl, combine thawed hash browns, eggs, chopped parsley, 2 1/4 teaspoons salt, 1/2 cup flour, and baking powder.
13
Mix until the mixture forms a soft, cohesive dough.
14
Turn the dough onto a lightly floured surface and divide into 16 equal portions.
15
Shape each portion into a smooth ball.
16
Gently drop the dumpling balls into the boiling water, stirring carefully to prevent sticking to the bottom.
17
Cook dumplings for 15 minutes until tender but firm.
18
Remove dumplings from the water using a slotted spoon and set aside.
19
Remove pork chops from the skillet to a large serving platter.
20
Skim excess fat from the gravy in the skillet.
21
With a wire whisk, stir in sour cream until fully blended and heat through gently.
22
Do not let the gravy boil after adding sour cream.
23
Serve the pork chops and dumplings topped with the creamy paprika gravy.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 349.4kcal

% Daily Value *
Total Fat 23.6g37%
Saturated Fat 7.0g35%
Cholesterol 60.4mg21%
Sodium 2491.1mg104%
Total Carbohydrate 16.8g6%
Dietary Fiber 2.5g10%
Sugars 3.9g
Protein 16.5g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/pork-paprika-with-dumplings/