Easy Pork Paprikash

Easy Pork Paprikash

Comments: *If adding a 19-ounce [340-mL] can tomatoes with herbs and spices, add 3/4 cup [190 mL] chicken broth or water along with the tomatoes.
Servings: 4 to 6
Ingredients Preparation

1 cup [250 mL] long-grain converted rice
2 tablespoons [30 mL] vegetable oil
1 pound [454 g] boneless pork chops, cut into 1/2-inch [1.3-cm] pieces
1 onion, chopped
1 clove garlic, minced
1 small sweet red pepper, membranes removed and seeded, cut into strips
1 small sweet yellow pepper, membranes removed and seeded, cut into strips
1 [28 or 19-ounce*/ 796 or 540*-mL] tomatoes with herbs and spices
1/4 teaspoon [1 mL] salt
1/4 teaspoon [1 mL] pepper
1 teaspoon [5 mL] paprika
1/3 cup [80-mL] sour cream
1/4 cup [60 mL] freshly chopped parsley



Boil rice according to package directions.
Meanwhile, heat 1 tablespoon [15 mL] of the vegetable oil into a large skillet over medium heat.
Brown pork chop pieces for 2 to 3 minutes turning once; set aside.
Pour remaining vegetable oil into the same skillet.
Add and cook together chopped onion and minced garlic stirring over medium heat for 3 to 5 minutes.
Add sweet red and yellow pepper strips; cook, still stirring, for 5 minutes more.
Return pork strips to skillet; mix in tomatoes with herbs and spices, salt, pepper and paprika.
Bring to a boil over high heat, breaking up tomatoes with the back of a spoon.
Lower heat to medium-low and leave to simmer, uncovered for 5 to 10 minutes stirring occasionally, until pork pieces are no longer pink inside.
Remove from heat before stirring in sour cream.
Mix freshly chopped parsley into done rice.
Evenly spoon rice onto individual plates.
Evenly top with pork mixture, and serve.