Wednesday, September 23, 2009

Ode to 809: Crockpot Paprika Pork

This is what dinner looks like at my house. Simple, edible,and meaty. I made this paprika pork today in honor of 809 Warwick Drive, our home sweet home, that is changing hands today. I have such sweet memories of eating Mom's delicious dishes in that wonderful kitchen...and of sneaking back in the kitchen to check on the leftovers, especially if the dinner was pork chops!

This dish has a nice light, refreshing taste....a good reliable recipe.

Prep Time: 15 minutes

Cook Time: 7 hours


  • 3 to 4 pounds country style pork ribs, boneless
  • 1/3 cup all-purpose flour
  • 4 teaspoons Hungarian paprika
  • 1/2 teaspoon salt
  • Dash pepper
  • 1 to 2 tablespoons vegetable oil
  • 1 large onion, halved, sliced
  • 1/2 cup chicken broth
  • 1/2 cup sour cream


Wash pork and pat dry. Combine flour, paprika, salt, and pepper in a food storage bag. Toss pork in the bag and coat thoroughly.

Heat the vegetable oil in a large skillet over medium-high heat. Add the pork and onions; brown for about 5 to 6 minutes, turning pork ribs once to brown both sides. Arrange the browned pork and onions in a 5 to 7 quart slow cooker. Pour chicken broth in the hot pan and scrape up browned bits; pour over the pork.

Cover and cook on LOW for 6 to 8 hours. Remove pork and keep warm.

Pour juices into a saucepan and place over medium heat. Simmer for 5 to 8 minutes, until reduced by about 1/4 to 1/3. Remove from heat and stir in sour cream; serve the sauce with the pork.
Serves 4 to 6.

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