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Jalapeño-Lime Chicken
Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.
Pork with Sweet Hungarian Paprika
Prep and Cook Time: 30 minutes
Yield: Makes 4 servings
Lean pork is nutrient dense–-it provides a lot of nutrients for the calories. It is an excellent source of almost all the B vitamins, which help process carbohydrates, protein and fats into energy.
Ingredients:
1
teaspoon olive oil, divided
1
onion, sliced
2
cloves garlic, minced
1
tomato, chopped
1
red bell pepper, chopped
1
large Anaheim or 1 medium green bell pepper, chopped
1-1/2
cups fat-free reduced-sodium chicken broth, divided
2
tablespoons sweet Hungarian paprika
1
pork tenderloin (about 3/4 pound)
3
tablespoons all-purpose flour
1/3
cup reduced-fat sour cream
6
ounces uncooked egg noodles, cooked
1/4
cup minced parsley (optional)
Preparation:
1.
Heat 1/2 teaspoon oil in medium saucepan over medium heat. Add onion and garlic. Cook and stir 2 minutes. Add tomato, peppers, 1/2 cup broth and paprika. Reduce heat to low; cover and simmer 5 minutes.
2.
Cut pork crosswise into 8 slices. using flat side of meat mallet or rolling pin, pound pork between two pieces of plastic wrap to 1/4-inch thickness. Heat remaining 1/2 teaspoon oil in large nonstick skillet over medium heat until hot. Cook pork 1 minute on each side or until browned. Add onion mixture. Reduce heat to low and simmer 5 minutes. Whisk together remaining chicken broth and flour in small bowl.
3.
Remove pork from skillet; keep warm. Stir flour mixture into liquid in skillet. Bring liquid to a boil. Remove skillet from heat. Stir in sour cream. Serve sauce over pork and noodles. Garnish with additional sweet Hungarian paprika and parsley, if desired.
Nutritional Information:
| Serving Size: 1/4 of total recipe (with 2 slices pork and about 1/2 cup cooked noodles) without garnish | |
| Sodium | 96 mg |
| Protein | 28 g |
| Fiber | 2 g |
| Carbohydrate | 45 g |
| Cholesterol | 110 mg |
| Saturated Fat | 2 g |
| Total Fat | 9 g |
| Calories from Fat | 22 % |
| Calories | 380 |
Dietary Exchange:
| Vegetable | 1-1/2 |
| Starch | 2-1/2 |
| Meat | 3 |
This recipe appears in:
European
