My family loves when I make pork this way...there are many different ways it can be served. Tonight, I served it over a baked potato...or can be served over rice or noodles. Or just serve it as a side. The flavor from the sour cream sets it off just right...I always make a double batch...that's how well my family loves it!...Its great warmed back up for another meal...I hope you'll give it a try sometime...
1Trim pork of any fat or silver skin, and cube into bite sized pieces.
2Salt and pepper generously.
3Dredge in flour to coat.
4Over medium heat, in a large skillet ( I used my wok ) melt the butter into the oil.
5Brown all sides of pork. Then add the paprika and onion. Continue cooking until onions are soft. Stirring frequently. About 5 minutes. Re season now if you wish.
6Now, add the chicken broth, simmer until pork is cooked and tender. About 10 minutes. If using a tougher piece of pork, may take longer. Skim off any excess oil that may come to the top.
7Remove from heat. Stir in the sour cream, till thoroughly combined. It can be served now, but I like mine with a thicker sauce. So, I make a slurry with corn starch and water. I place the skillet back on the burner...bring back to a slow boil, and stir in the thickener. Continue boiling until desired thickness.
8It is now ready to serve however you choose.
Tonight I served mine over seasoned baked potatoes.