This Paprika Brandy Mustard Pork has a lot going on in the flavor department. Braised boneless pork pieces are simmered in rich spicy mustard, sweet paprika, and brandy sauce. Raw onion rings are caramelized in pork drippings and sour cream smooths out the flavor. A perfect warming winter dish. As a matter of fact, I love the versatility of this dish. It is perfect for cold January and February days. However, Paprika Brandy Mustard Pork is fancy enough to reign over your Easter, Christmas, or New Year’s menu as well.
At first look, it seems like it takes a lot of steps to create this dish. However, they all make sense and follow one another quickly. Do not be intimidated by phrases like “de-glazed“. Basically, to de-glaze a pan means adding hot liquid to a pan to make it easier to pull up the bits stuck to the bottom.
Accordingly, de-glazing happens in this Paprika Brandy Mustard Pork recipe by adding brandy and beef stock to the pan.
I originally found a version of this recipe in a German cooking magazine and tweaked it to my liking. You can too. The star of this dish is the sauce. There are several ways to experience it.
Substitutions for making Paprika Brandy Mustard Pork
There are several substitutions to make to this recipe to fit your taste or diet restrictions. Also, I am a big fan of using up leftovers or ingredients I have on hand so feel free to do that too.
Meat type: If you have chicken breast or beef in your freezer, use those instead of pork.
Vegetarian: If you are not a meat eater, use tofu plus a combination of fresh vegetables instead of meat to soak up all that lovely sauce. I recommend your favorite mushrooms, broccoli, carrots, and peppers.
Mustard: I like using spicy mustard in general because I love spicy food. If this is too sharp for your taste, use a milder version.
Alcohol: If you avoid alcohol and/or a squeamish about putting it in your recipes, just use stock in this Paprika Brandy Mustard Pork. Swap out the same amount of 4 tablespoons (1/4 cup) of brandy for stock.
Stock: Use vegetable or chicken stock if that’s what you have on hand.
Sour Cream: If you are watching your weight, use a low-fat version. It might be worth a try with non-fat sour cream as well but I am skeptical about the result. Prove me wrong!
Pork in Mustard Sweet Paprika Brandy sauce
Ingredients
- 1+ 1/2 lbs of boneless pork
- 4 medium onions
- 3 tablespoons canola oil
- Salt and freshly ground pepper to taste
- 2 tablespoons sweet paprika
- 1/4 cup brandy
- 1 cup beef stock
- 2 teaspoons spicy mustard
- 1/2 cup sour cream
- 1/2 teaspoon sugar
- Chopped fresh parsley for garnish
Instructions
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Wash the boneless pork and pat dry. Cut the meat into thick strips.
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Peel the onions and slice into rings.
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Heat the canola oil in a large skillet over medium heat and add the pork pieces.
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Stir the pork until it becomes golden brown on all sides.
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Season with salt and freshly ground pepper to taste.
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Remove the browned pork from the pan, leaving the juices behind.
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Wrap the pork in aluminum foil and store in a warm place.
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Add the onion rings to the pan, sprinkle with the sweet paprika and cook until the pieces become golden brown, stirring often.
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Deglaze the pan: Add the brandy and the beef stock to the pan. Bring the mixture to a boil scraping the browned pieces off of the bottom of the pan.
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Let the mixture boil for no more than 2 minutes.
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Whisk together mustard and sour cream. Stir it into the pan. Simmer for 3 min.
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Add the browned pork pieces back to the pan.
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Season with salt and freshly ground pepper.
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Simmer for 8-10 min more.
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Transfer the content of the pan to a serving platter.
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Garnish with chopped fresh parsley and serve.
More Pork Recipes:
Rhubarb Thyme Brown Sugar Pork
Pork Chops Smothered in Pineapple Kraut
Pork in Cheesy Onion Cream
