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Pork Chop Paprikash

Time 35 minutes
Yields Serves 4
Keto Pork Chop Paprikash
(Silvia Razgova / For The Times)
1

Heat the oven to 425 degrees. Line a rimmed baking sheet with foil.

2

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the pork chops on both sides with salt and pepper, then add 2 chops to the skillet and cook, flipping once halfway through, until golden brown on both sides, about 4 minutes total. Transfer the chops to the prepared baking sheet and repeat with the remaining 2 chops; wipe the skillet clean and reserve.

3

Place the chops in the oven and bake until an instant-read thermometer inserted in the thickest part of each reads 160 degrees, 10 to 12 minutes. Remove from the oven and let rest for 10 minutes.

4

While the chops bake, return the skillet to medium heat and add the remaining 2 tablespoons olive oil. Add the red pepper, season with salt and cook, stirring, for 6 minutes. Stir in the Hungarian wax peppers and continue cooking until all the peppers are soft and caramelized at the edges, 6 to 8 minutes more. Stir in the tomato paste and paprika, and cook for 1 minute. Add 1 ¼ cups water and stir until evenly combined. Reduce the heat to low and let simmer to blend flavors, about 1 minute more. Remove the paprikash sauce from the heat and season with salt and pepper.

5

Divide the pork chops among plates and top each with some paprikash sauce and serve with sour cream on the side.

Variations:
Mushroom: Swap 1 medium yellow onion and 4 ounces cremini mushrooms, thinly sliced, for the sweet peppers and swap 1 tablespoon dried mushroom powder for the paprika. Creole cream: Swap 1 small yellow onion and 1 small green bell pepper for the sweet peppers, swap 2 tablespoons fresh thyme leaves and ½ teaspoon cayenne for the paprika, and swap 1 ½ cups heavy cream for the water; omit the sour cream. Mustard leek: Swap 3 large (or 6 small) leeks, thinly sliced, for the sweet peppers and swap 2 tablespoons Dijon mustard for the tomato paste; reduce the paprika to 1 teaspoon.

Ben Mims is the cooking columnist for the Los Angeles Times. He has written three cookbooks and has worked as a food editor and recipe developer for several food media publications, such as Lucky Peach, Food & Wine, Saveur, Food Network and Buzzfeed/Tasty.
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