Pork Stroganoff

This pork stroganoff was a #solosupper for me the other night, but I’ve had several requests for the recipe and so have adapted my portion to feed 4 people.  A quick dish to make, that tastes rich but isn’t too heavy.  Sirloin or fillet steak can be used instead of the pork if you fancy it.

Pork Stroganoff


Serves 4


  • 2 tbsp oil
  • 1 tsp butter
  • 4 thick pork chops
  • 300g mushrooms, thinly sliced
  • 2 garlic cloves, crushed
  • 3 tbsp sour cream
  • 2 1/2 tsp Dijon Mustard
  • 3/4 tsp smoked paprika
  • 2 tbsp chopped fresh parsley
  • Salt & pepper to taste

To serve

  • Rice or tagliatelle and a medley of green vegetables – enough for 4 people.



Bash out the chops, season lightly. Heat oil & butter in pan over medium-high heat and cook the chops for 3 mins each side, until just off pink, remove and rest.

Reduce temp to medium and add the mushrooms and crushed garlic and fry for 2 minutes. Add a splash of water and cook for further 1 minute. Remove from the heat and add the sour cream, dijon and paprika and stir to combine.

Thinly slice the pork and add back to the pan. Return pan to low heat and stir to combine and warm through for 1-2 minutes.

Serve with rice or tagliatelle, vegetables and a good scattering of chopped fresh parsley.

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