Creamy Paprika Pork With Chorizo Sausage

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If you’re a fan of comfort food, then this creamy paprika pork cubes with chorizo sausage recipe is a must-try. The mouth-watering combination of pork, chorizo and paprika sauce is the perfect blend of flavours and textures, making it a dish that will warm your heart and soul.

Cook time: 1 hrs and 30 mins

Serves: 2

Cooking Skill: Easy

Ingredients

225g lean pork leg or shoulder steaks, cut into 2cm cubes
50g chorizo sausage, sliced
1 teaspoon oil
1 garlic clove, peeled and crushed
1 onion, peeled and sliced
1 x 400g can chopped tomatoes
2 teaspoons ground paprika
2 tablespoons plain Greek yogurt
small handful freshly chopped parsley

Method

Step 1

Preheat oven to 160°C, 140°C fan, Gas Mark 3.

Step 2

Heat the oil in a large pan and cook the pork and chorizo sausage for 3-4 minutes until browned.

Step 3

Add the garlic and onion and cook for a further 3-4 minutes.

Step 4

Add the chopped tomatoes and ground paprika, place in oven and cook for 1-1½ hours until pork is tender.  Carefully stir through the yogurt and garnish with the parsley and extra paprika.

Step 5

Serve with parsnips mashed together with lots of black pepper and a knob of butter and steamed green beans.

Method

Step 1

Preheat oven to 160°C, 140°C fan, Gas Mark 3.

Step 2

Heat the oil in a large pan and cook the pork and chorizo sausage for 3-4 minutes until browned.

Step 3

Add the garlic and onion and cook for a further 3-4 minutes.

Step 4

Add the chopped tomatoes and ground paprika, place in oven and cook for 1-1½ hours until pork is tender.  Carefully stir through the yogurt and garnish with the parsley and extra paprika.

Step 5

Serve with parsnips mashed together with lots of black pepper and a knob of butter and steamed green beans.

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Creamy Paprika Pork with Chorizo Sausage

Chunks of pork, sausage and chorizo in a creamy paprika sauce

Ingredients

  • 225g lean pork leg or shoulder steaks, cut into 2cm cubes
  • 50g chorizo sausage, sliced
  • 1 teaspoon oil
  • 1 garlic clove, peeled and crushed
  • 1 onion, peeled and sliced
  • 1 x 400g can chopped tomatoes
  • 2 teaspoons ground paprika
  • 2 tablespoons plain Greek yogurt
  • small handful freshly chopped parsley












Method

Step 1

Preheat oven to 160°C, 140°C fan, Gas Mark 3.

Step 2

Heat the oil in a large pan and cook the pork and chorizo sausage for 3-4 minutes until browned.

Step 3

Add the garlic and onion and cook for a further 3-4 minutes.

Step 4

Add the chopped tomatoes and ground paprika, place in oven and cook for 1-1½ hours until pork is tender.  Carefully stir through the yogurt and garnish with the parsley and extra paprika.

Step 5

Serve with parsnips mashed together with lots of black pepper and a knob of butter and steamed green beans.

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