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Pork Schnitzel Creamy Paprika

Category: Simple One-Pot Wonders

Tender pork cutlets are seared to perfection, then simmered gently with colorful bell peppers and soft onions in a luscious blend of cream and tomatoes, enhanced by aromatic oregano, thyme, and a mellow touch of paprika or chili. Pan deglazing brings out deep flavor; Gouda cheese melts into the sauce for richness. Serve after a slow, covered simmer—each bite is packed with creamy sauce, spice-warmed vegetables, and juicy pork, making for a comforting meal that’s ideal on busy weeknights or for casual gatherings. Leftovers keep well, so enjoy any extra the next day.

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Updated on Mon, 18 Aug 2025 16:06:23 GMT
A pan of food with a wooden spoon in it. Pin
A pan of food with a wooden spoon in it. | quickdinnerfix.com

This savory pork schnitzel in creamy paprika sauce brings together golden seared cutlets with a colorful medley of peppers and onions in a velvety tomato and Gouda sauce. It is comfort food that feels special enough for company but simple enough for a busy night.

The first time I made this on a blustery evening it melted away everyone’s grumpiness. Now we all look forward to the leftovers just as much.

Ingredients

  • Pork schnitzel cutlets or boneless pork chops: The lean cut delivers tender results when quickly seared Look for even thickness for consistent cooking
  • Colorful bell peppers: Bring sweetness and vibrant color Choose firm glossy peppers in any color you like
  • Large onion: Sliced for savory flavor and a bit of sweetness Pick onions that feel heavy for their size with tight skins
  • Garlic cloves: Adds aromatic bite and depth Fresh firm cloves are best
  • Oil: Helps brown the pork with flavor Use a neutral oil like sunflower or canola
  • Dried oregano: Lends an earthy herbal note Make sure your herbs smell vibrant
  • Chili powder or sweet paprika: For a little kick or a mild touch Select the type and amount based on your heat preference
  • Salt and pepper: Brighten and balance the dish Taste before adding more
  • Vegetable broth: Adds savory moisture Low sodium versions let you control the flavor
  • Heavy cream: The base for the luscious sauce Cream should pour smoothly and smell fresh
  • Diced tomatoes: Give body and tang Use canned tomatoes with no added flavorings
  • Gouda cheese: For creamy melt and that magical finish A young Gouda brings gentle nutty notes
  • Fresh thyme: Optional but lovely for added aroma and garnish Use sprigs with soft green leaves

Step-by-Step Instructions

Sear the Pork:
Drizzle two tablespoons of oil into a well-heated cast iron or non-stick skillet set over medium-high heat Lay the pork cutlets in the pan in a single layer Let them cook untouched for about five minutes on each side until deeply golden If they resist moving they are not ready to flip Remove pork to a plate and sprinkle with salt and pepper
Sauté the Vegetables:
Add the rest of the oil to your skillet Toss in the onion slices and strips of bell pepper with minced garlic dried oregano and your chili powder or paprika Stir often while cooking over medium heat until the vegetables have softened and started to turn golden around the edges This takes eight to ten minutes
Deglaze and Start the Sauce:
Pour in the vegetable broth and heavy cream Work a wooden spoon around the pan to lift any caramelized bits from the bottom Stir in the diced tomatoes and tuck in the sprigs of thyme if using Return the seared pork and any juices to the skillet
Simmer to Perfection:
Bring the whole mixture to a lively boil then immediately reduce to a gentle simmer Cover the skillet with a well-fitting lid and let everything bubble away for thirty to forty-five minutes depending on the thickness of your schnitzel
Finish with Cheese and Rest:
Scatter grated Gouda over the bubbling sauce Turn off the heat and let the skillet sit uncovered for about ten minutes so the cheese melts into a velvety blanket Garnish with more thyme or chopped parsley if you like
A bowl of food with a wooden spoon. Pin
A bowl of food with a wooden spoon. | quickdinnerfix.com

The bell peppers are my favorite part I love how they become so sweet and silky in the sauce My kids always try to sneak out the cheese strands while the skillet is still cooling and it turns into a funny little contest in our kitchen

Storage Tips

Any leftovers keep well in a sealed container in the fridge for up to three days You can also freeze individual portions for up to two months Reheat gently over low heat to keep the sauce smooth and the pork juicy

Ingredient Substitutions

If you cannot find pork schnitzel cutlets use boneless pork chops and pound them lightly for even thickness Chicken cutlets are also delicious here If Gouda is unavailable try Swiss or mild cheddar for a similar creamy melt

Serving Suggestions

Serve this schnitzel and sauce over the fluffiest mashed potatoes rice or even buttered noodles Green beans or a simple cucumber salad round out the plate If you want to make it a true German feast add a side of tangy sauerkraut

A pan of food with a wooden spoon. Pin
A pan of food with a wooden spoon. | quickdinnerfix.com

Cultural Context

The idea of schnitzel with creamy paprika sauce comes from blending classic German and Hungarian comfort dishes This style of recipe is especially popular in southern Germany where paprika and cheese often feature in home-style meals

Recipe FAQs

→ How do I keep pork cutlets tender when pan-searing?

Let the skillet heat before adding meat. Avoid moving the cutlets right away to get a deep sear that locks in moisture. Turn only when a white border appears around the edges.

→ Can I make this dish less spicy?

Absolutely. Substitute paprika for chili powder to keep the flavor mild, and avoid smoked paprika for a gentler touch.

→ What type of cheese works best?

Gouda melts smoothly, adding creaminess and a mild, nutty note. Fontina or Monterey Jack also work well if needed.

→ How should leftovers be stored?

Store in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage. Reheat gently for best texture.

→ Do I have to use a cast iron skillet?

Cast iron holds heat perfectly for searing, but a quality non-stick skillet will also work for this dish.

→ Can I prepare the vegetables ahead of time?

Yes, slice the peppers and onions in advance and keep them refrigerated to speed up preparation time.

Pork Schnitzel Creamy Paprika

Crispy pork cutlets and veggies simmer in a creamy paprika-tomato sauce with melted Gouda cheese.

Prep Time
15 min
Cook Time
45 min
Total Time
60 min

Category: One-Pot Meals

Skill Level: Intermediate

Cuisine: German

Yield: 4 Servings

Dietary Preferences: Gluten-Free

Ingredients

→ Main Ingredients

01 4 thick pork schnitzel cutlets or boneless pork chops, fat trimmed
02 3 mixed bell peppers, cut into strips
03 1 large onion, sliced in half-moons
04 2 garlic cloves, finely minced

→ For Cooking

05 4 tablespoons vegetable oil
06 0.5 teaspoon dried oregano
07 1 teaspoon chili powder or paprika, to taste
08 Salt and freshly ground black pepper, to taste

→ Sauce and Garnish

09 120 ml vegetable broth
10 240 ml heavy cream
11 285 grams diced tomatoes
12 115 grams Gouda cheese, grated
13 Fresh thyme sprigs, optional

Steps

Step 01

Preheat 2 tablespoons of vegetable oil in a large cast-iron or non-stick skillet over medium-high heat. Lay pork cutlets in the pan and sear for approximately 5 minutes per side until golden. Remove to a plate and season with salt and pepper while resting.

Step 02

Add the remaining 2 tablespoons of oil to the same skillet. Add sliced onion, bell peppers, and minced garlic, followed by oregano and chili powder or paprika. Sauté, stirring frequently, until vegetables begin to soften, about 8–10 minutes.

Step 03

Pour in vegetable broth and heavy cream, stirring to deglaze the skillet. Mix in diced tomatoes and optional thyme sprigs. Return the seared pork cutlets and accumulated juices to the pan and bring to a gentle boil.

Step 04

Reduce heat to low, cover with a well-fitting lid, and simmer for 30–45 minutes depending on the cutlet thickness. Sprinkle grated Gouda over the finished dish, turn off the heat, and allow to cool for 10 minutes before serving. Garnish with additional thyme or fresh parsley if desired.

Notes

  1. Best results are achieved by heating the skillet before adding oil and ingredients, allowing for proper searing and even cooking.
  2. Frozen bell peppers and onion slices may be used for convenience, or prep fresh vegetables in advance and refrigerate.
  3. Trim excess fat from pork to reduce curling during searing.
  4. Avoid moving meat excessively while searing; turn only when the base forms a white border about 0.5 cm wide or releases easily from the pan.
  5. Ensure the skillet lid fits well for the most efficient stovetop simmering.
  6. Adjust chili powder or paprika amounts to match your preferred spice level.
  7. Leftovers can be refrigerated for up to 3 days or frozen for longer storage.

Required Equipment

  • Cast iron skillet with a lid
  • Chef's knife
  • Cutting board

Allergy Information

Double-check each ingredient to identify potential allergens and consult a healthcare professional if unsure.
  • Contains dairy (cream, Gouda cheese)

Nutrition Facts (Per Serving)

These details are for informational purposes and don’t replace medical advice.
  • Calories: 657
  • Fat: 49 g
  • Carbs: 14 g
  • Protein: 40 g