Pork Paprika & Pepper

Pork Paprika & Pepper

This is super tasty and delivers 2 portion of over5aday with only 325 per serving, You can freeze it and keep in reserve when you need a great DIET meal.
Counts as an Over5days recipe on the Pro52diet.

Anny Plummer


  1. 500 g pork escalope (cut into cubes) / 17½ oz.
  2. 300 g white onion (sliced) / 10 oz.
  3. 350 g red peppers (sliced) / 12 oz.
  4. 125 ml vegetable stock ) /4¼ fl. oz.
  5. 200 ml crème fraîche (low fat) / 6¾ fl. oz.
  6. 1 tablespoon tomato purée
  7. 2 teaspoons paprika
  8. 2 teaspoons parsley dried chopped
  9. 1 teaspoon garlic powder
  10. 1 tablespoon cornstarch cornflour /
  11. “Spray2Cook” (a word used to describe any low-cal. non-stick cook’s oil spray)


30 mins
  1. Spray a fry pan with Spray2Cook and put on high to medium heat. Add the pork and turn regularly until browned all over. Whilst the pork is browning microwave the onion and pepper for 5 minutes. Add to the pork once it is browned.

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  2. Sprinkle over the garlic powder and paprika and add the purée and stock. Bring to the boil and then simmer for 3 minutes. Stir through the crème fraîche and blend the cornstarch with a little water (adding slowly) and then add the blended cornstarch to the pan as it just starts to bubble. Allow it boil before turning down to a simmer for 2 minutes or until the pork has softened and scatter with the parsley. Serve on warmed with accompaniments (see below)

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