Cream can be used, for example, when preparing pork.
It softens it beautifully and gives it a delicious taste.
With a few other ingredients, we conjure up a delicious lunch that is suitable for both weekdays and festive days.
We have 5 great creamed pork recipes for you that the whole family will enjoy!
So let’s get to it.
Pork shoulder on paprika with cream
The great thing about this recipe is that you can replace the pork with another type of meat, such as chicken or veal, and it will always work perfectly. Plus, it’s simple and very tasty!
- 2-3 tablespoons lard or butter
- 750 g pork shoulder, cut into cubes
- 2 small onions, finely chopped
- 3 cloves of garlic, finely chopped
- 1.5 tablespoons of plain flour
- 1.5 spoons of ground sweet pepper
- 100 ml whipping cream
- salt and freshly ground pepper
- 200 ml of broth
- Heat the fat in a saucepan and fry the meat on all sides.
- Then remove the meat from the pot and pour the onion and garlic into it, fry them so that the onion becomes glassy and the garlic does not burn.
- Return the meat to them, dust with flour and fry briefly.
- Set aside and stir in the paprika, lightly salt and pepper.
- Pour in the stock and mix.
- Bring to a boil, lower the heat, cover and simmer gently for about 30-45 minutes.
- Towards the end, carefully stir in the whipping cream.
- Salt and pepper.
- Reheat, but do not boil.
- Serve with any side dish.
Try our other recipes with pork on paprika . We have 6 luxury options for you!
Pork belly is one of the most popular Czech dishes. We all know it prepared with beef, but it also tastes great with pork. Use a pork tenderloin and you won’t be disappointed!
- 450 g of pork tenderloin
- 60 g of smoked bacon
- 1 large onion
- 2 carrots
- 1 parsley
- 1/2 celery
- 100 ml of 33% whipping cream
- 3 tablespoons of 20% cream
- 1 tablespoon plain flour
- 1 bay leaf
- 4 balls of black pepper
- 3 balls of allspice
- salt to taste
- ground black pepper to taste
- ground paprika to taste
- a pinch of granulated sugar
- juice of 1 lemon
- Wash and dry the pork tenderloin.
- Clean, wash and cut the vegetables into rounds and cubes.
- Cut the bacon into cubes and put it in a hot pot to render the fat.
- Then add chopped onion with a pinch of sugar to the pot and fry.
- Add the meat and sear it on all sides.
- Put the meat in a bowl and add the vegetables to the pot with the onions.
- Add ground paprika and cover with water.
- Return the meat back to the pot and simmer under the lid for 40 minutes.
- When the meat and vegetables are soft, mix the whipping cream with the flour.
- Remove the meat and blend the vegetables with a stick blender.
- Add the cream and flour to the saucepan and bring to a boil.
- Finally, add 20% cream, mix and let it bubble over a low flame.
- Season with the juice of one lemon.
- Serve with homemade dumpling, a lemon wedge and cranberries.
- Enjoy your meal!
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Creamy pork with apples and cider
A delicious and tender dish of pork, cream, cider, apples and chestnuts is great for warming up on winter days. Prepare it in a slow cooker or classically on the stovetop.
- 2 tablespoons of olive oil
- 1 kg pork shoulder, cut into cubes
- 200 g of chopped sprouted bacon
- 2 large onions, finely chopped
- 2 large cloves of garlic, sliced
- 2 parsnips, peeled and diced
- 200 g of boiled chestnuts
- 3 apples, peeled, cored and sliced
- 120 ml of dry cider (if cooking without a slow cooker, you will need 250 ml)
- 120 ml of chicken stock (if cooking without a slow cooker, you will need 250 ml)
- 1 tablespoon chopped sage or 2 teaspoons dried sage
- 1 teaspoon of salt
- 60 ml of whipping cream
- 1 tablespoon cornmeal or starch, diluted in 1 tablespoon cold water
- salt and pepper to taste
Method without the slow cooker:
- Salt and pepper the pork.
- Heat the oil in a cast iron pot with a lid.
- Brown the pork in batches over medium-high heat.
- Do not overfill the pot with meat, because then the meat will be stewed rather than sautéed.
- Set the sautéed meat aside.
- Add the lard and cook until it turns brown and some of the fat starts to form in the pot.
- Deglaze the pot with a little apple cider or stock and scrape up any browned bits.
- Reduce the heat, add the onion and cook for 5 minutes, stirring occasionally.
- Stir in sliced garlic, parsnips, apples, salt, sage (if using), 1 cup (250 mL) cider, and 1 cup (250 mL) chicken stock.
- Bring to a boil.
- Return the pork to the pot and stir.
- Cover with a lid and bake in an oven heated to 180°C for two hours until the pork is tender.
- Remove from the oven and bring to a gentle boil on the stove.
- Stir in cream and cornmeal mash and heat for 3-4 minutes.
- Taste and season with salt and pepper as needed.
Slow Cooker Method:
- Follow for the method without the slow cooker, then transfer everything to the slow cooker.
- Cook on low for 7-8 hours or 5-6 on high.
Pork noodles with curry cream
This dish is easy to prepare, not demanding on ingredients and at the same time very tasty. Use raw materials as needed.
- 400 g of pork
- ground pepper to taste
- salt to taste
- curry spices
- dried garlic
- cooking cream
- sterilized cucumber
- Cut the meat into strips, salt them and dip them in a marinade made from olive oil, dried garlic, pepper and curry.
- Mix and let stand in the marinade for at least an hour.
- Then remove the meat and fry it until soft on a low heat.
- Pour in the cream and add chopped small cucumbers and grated carrots.
- Boil everything and finally thicken with cornstarch.
- The dish is served with boiled pasta or steamed rice.
Pork chops with cream sauce with mushrooms
Excellent and simple pork chops with a cream sauce with garlic, herbs and mushrooms are perfect for a weekday dinner, but also at the weekend. Feel free to prepare them today!
- 4 pork chops, bone-in or boneless (about 2.5cm thick)
- 1 teaspoon seasoning salt (to taste)
- 1/3 teaspoon ground black pepper
- 2 tablespoons of olive oil
- 2 tablespoons of butter
For the cream sauce:
- 1 cup chopped mushrooms
- 2 tablespoons fresh chopped parsley
- 1 tablespoon fresh chopped thyme
- 4 cloves of garlic, wiped
- 3/4 cup cooking cream
- Season the chops with salt and pepper.
- Heat the oil and butter in a skillet or saucepan over medium-high heat until the butter melts.
- Fry the chops for about 3-4 minutes on each side, until golden and the center is no longer bright pink (fry in batches if needed).
- Transfer to a warm plate.
- Set aside.
- Add the mushrooms to the butter juice in the pan and sauté for 3-4 minutes over medium heat.
- Scrape off any residue left from the chops.
- When the mushrooms are browned, add half the parsley, half the thyme, and all the crushed garlic; sauté for 30 seconds until the mixture is fragrant.
- Pour in the cream and cook for 3-4 minutes until slightly thickened.
- Season with salt and pepper, according to your taste.
- Add chops back to sauce, cook for a minute to reheat.
- Garnish with remaining herbs and serve immediately.
What about people who are lactose intolerant?
They can also enjoy the great taste of real cream, but without lactose. Lactose-free cream not only has a great taste, but also contains all the natural ingredients that make dairy products wholesome: vitamins, minerals (such as calcium), proteins and fat.
And how did you like our recipes today? Write to us in the comments!