Thursday, November 3, 2011

Peppery Pork in Creamy Tomato Sauce

Peppery Pork with Creamy Tomato Sauce
Makes 4 Servings
Recipe adapted from For the Love of Cooking

2 tsp olive oil
1 pound Pork cutlets
1 tbsp light butter
1/2 sweet yellow onion, diced
8 oz of button mushrooms, sliced
1 tbsp tomato paste
1 tbsp flour
1 tbsp paprika
1 cup of beef broth
1/4 cup fat-free sour cream
Sea salt and freshly cracked pepper, to taste
8 oz. Egg noodles, cooked per instructions
Handful of baby spinach

Heat olive oil in a skillet over medium heat. Season both sides of the pork with sea salt and freshly cracked pepper, to taste. Cook pork for 2-3 minutes on each side or until cooked through. Set meat aside to rest under a tin foil tent. Add butter to the same skillet and add onions. Cook for 3 minutes or until slightly tender. Add mushrooms and cook, stirring occasionally, for 5 minutes. Add tomato paste, flour and paprika. Stir well and cook for 1-2 minutes. Add beef broth and stir. Simmer until thickened, then add sour cream and season with salt and pepper, to taste. Cook egg noodles per package instructions while the sour cream sauce is cooking. Once noodles are done, drain water then toss noodles with fresh spinach. The hot noodles will cook the spinach just slightly. For each serving, place 2 pork cutlets on top of noodles and spinach, then top with the sauce.

Nutritional Information: 432 calories, 51 carbs, 8 fat grams and 38 protein grams.

Review: We've now made this one twice - it's just so good! I love the soft egg noodles and how well they go with the beefy/tomato/creamy sauce. The spinach and mushrooms boost up the veggie quotient (which I'm really trying to get better at!), and it came together quickly. I think it's a great, easy recipe that reheats well, and I'm happy to be finding more pork recipes that I enjoy. I had no idea how calorie-friendly pork cutlets are, or how quickly they cook up due to how thin they are - perfect! I highly recommend this one. And if you worry about the sour cream, don't! Austin made it without it one time and it was great - just a little less creamy and a little more tomatoey!

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