Pork Schnitzel Creamy Paprika (Print)

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

# 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:

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.
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.
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.
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:

01 - Best results are achieved by heating the skillet before adding oil and ingredients, allowing for proper searing and even cooking.
02 - Frozen bell peppers and onion slices may be used for convenience, or prep fresh vegetables in advance and refrigerate.
03 - Trim excess fat from pork to reduce curling during searing.
04 - 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.
05 - Ensure the skillet lid fits well for the most efficient stovetop simmering.
06 - Adjust chili powder or paprika amounts to match your preferred spice level.
07 - Leftovers can be refrigerated for up to 3 days or frozen for longer storage.

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