Creamy Hungarian Pork Paprikash with Wholegrain Basmati Rice


This simple delicious Hungarian recipe uses only a few key ingredients to create a flavourful and comforting dish with the spicy warmth of paprika accentuating the tender pork fillet, caramelised onions and sweet bell peppers. This is accompanied by a generous side of fluffy basmati rice to soak up the beautifully creamy flavour filled sauce although I have served it with pasta and it’s equally as gorgeous. This beautiful compilation will keep the chill out on these cool January nights. This serves 4 people at 13 Smartpoints per serving (paprikash 7sp, Rice 6sp – It will be 4 Smartpoints in total for a serving including both the paprikash and rice if following the No Count Plan, but could be lowered to 0 Smartpoints if you use Low Fat Natural or Greek yogurt in place of Crème Fraiche).   

400g Lean Pork Fillet Diced

1 Large White Onion Sliced

200g Mushrooms Sliced

1 Red Bell Pepper Sliced

1 Yellow Bell Pepper Sliced

1 Clove Garlic Minced

1 Tbsp Smoked Paprika

¼ Tsp Dried Cumin

1 Tbsp Tomato Purée

1 Tbsp Worcestershire Sauce

200ml Chicken Stock

100g Crème Fraiche

Salt & Black Pepper

A Handful of Fresh Flat Leaf Parsley

240g Dried Weight Wholegrain Basmati Rice  

Prepare the rice according to the packet instructions. Take the crème fraiche from the fridge & measure it into a bowl which will allow it to come up a bit closer to room temperature for a while before using to avoid it splitting the sauce, place the remaining crème fraiche back in the fridge. Meanwhile heat a large frying pan over a medium heat & spray with spray oil. Fry the pork fillet pieces until sealed on both sides & cooked through approximately 8 minutes. Remove the pork & set aside in a bowl. Re spray the pan with spray oil & add the onion, peppers & mushrooms and sauté until softened about 6 to 8 minutes. Add the garlic and continue to cook for 30 seconds to a minute. Add the pork back to the pan with the peppers, onions and mushrooms and sprinkle over the paprika and cumin, continue to cook for 30 seconds to a minute. Season with salt & pepper and add the chicken stock, tomato purée and Worcestershire sauce, mix well. Cover with a lid & simmer over a medium heat for about 5 minutes or so. Remove the lid & continue to cook for 10 to 15 minutes until the stock has reduced down to a more sauce like consistency. Remove the pan from the heat & gently stir through the crème fraiche, sprinkle with the torn fresh parsley leaves and serve immediately with the rice and enjoy!  

Breaded Juicy Sundried Tomato & Basil Pork Chops with Oven Roasted Baby Potatoes & Sweet Honeyed Carrots


Sick of cooking dry old pork chops? Want a succulent juicy chop? The best way to get a moist chop is to coat it with a breadcrumb crust that keeps the juices in & creates a lovely flavour base too. Serves 6 at 1pp on F&H or approx 10pps if pointing.

For the Pork Chops: 

6 Pork Chops all visible fat removed 

3 Slices Calorie Controlled Wholemeal Bread

1 Tsp Sundried Tomato Pesto 

1 Handful Fresh Basil Leaves 

Salt & Fresh Black Pepper 

Cover a baking tray with tinfoil & spray with oil. Place pork chops on the baking tray. Meanwhile Blitz the Bread in a food processor to form breadcrumbs. Add the Pesto, Basil & Salt & Pepper & Blitz again to combine. Evenly divide the breadcrumb mixture over the chops & very lightly pat down. Cook in a Preheated Oven at 190c for approx 25mins or until the chops are cooked through & the crumb topping has gone crispy & brown. 

For the Oven Roasted Baby Potatoes: 

200g Baby Potatoes per person 


Salt & Fresh Black Pepper 

Dried Oregano 

Place the potatoes into a roasting dish & spray well with oil. Sprinkle with Salt & Fresh Black Pepper & a little dried Oregano. Roast in a preheated oven at 190c for approx 40 mins or until nice & soft in the middle & browning on the outside. 

For the Sweet Honeyed Carrots 

Carrots sliced into Batons 

Salt & Fresh Black Pepper 

1 tsp Sweet Freedom Syrup 


Lay a large square of tinfoil on your counter & place carrots in a layer in the middle. Sprinkle with Salt, Pepper & Syrup & fold over tinfoil & scrunch up sides & top to make a wee parcel with the carrots evenly inside. Place this in a preheated oven at 190c for approx 35 minutes or until cooked through. Be careful opening the parcel to dish the carrots as there will be hot escaping steam. Serve the Pork Chops with the Oven Roasted Baby Potatoes & the Sweet Honeyed Carrots & Enjoy!