Creamy Paprika Pork

• 1 1/8 cups long grain rice
• 2 tbsp vegetable oil
• 1 1/3 lbs pork chop, cut into thin slices
• 1 bunch scallions, trimmed and sliced
• 2 tsp paprika
• 1 tbsp butter
• 1 tbsp all-purpose flour
• 1 1/4 cups vegetable stock
• 3/4 cup heavy cream or creme fraiche

1. Prepare the rice according to package instructions. Set aside.
2. Heat the oil in a large deep frying pan and fry the pork slices over a high heat for 5-6 mins until browned all over and cooked through, turning occasionally. Add the scallions for the last 1-2 mins. Sprinkle over half the paprika and season to taste. Remove the pork slices and spring onions to a warmed serving dish and cover and keep warm.
3. Reduce the heat and add the butter to the pan. Heat gently until melted, then stir in the flour and cook for 1 min. Pour in the stock and bring to a boil, scraping any sediment from the bottom of the pan. Add the cream and simmer for 5 mins until the sauce has thickened. Season to taste.
4. Pour the sauce over the pork and scallions and sprinkle with the rest of the paprika. Serve with rice.

long grain rice, vegetable oil, pork chop, scallions, paprika, butter, flour, vegetable stock, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/26490 (may not work)