Everyone was still talking about a chicken dish I had cooked with paprika a few days earlier, so I just reinvented it with pork chops. I was feeling lazy and not in the mood for doing much more than sauteing a few choice ingredients and sticking it all into the oven.
It so happens that is all I needed to do. It was amazing.
You will need: 6 tbs extra-virgin olive oil, 6 rib end loin pork chops, 1 red onion, diced, 1 large red pepper, large dice, 1 cup baby carrots, 4 ribs bok choy, including,leaves, sliced & leaves chopped, 1 cup of freshly chopped parsley leaves, 1 vegetable or chicken bouillon cube, 1 1/2 tbs smoked paprika, 1 tsp hot paprika, 3 tbs all-purpose flour, 6 cups water, 3/4 cup heavy cream, 1 tsp sea-salt, freshly cracked black pepper.
Preheat oven 400*
1 – Season pork chops with salt and pepper. Put big pan on high heat and add 3 tbs oil. When it gets hot, add three of the chops and sear on both side (2 minutes per side approx). Transfer to a plate and continue with the rest of the chops, adding more oil as you go.
2 – Turn heat down to medium and add onions, carrots, bok choy ribs (not leaves) and peppers. Cook for 10 minutes. Add the paprika, crumbled bouillon cube and flour. Mix into the veggies for 1 minutes until fully incorporated.
3 – Add the parsley, bok choy leaves and water. Bring to a simmer and add the chops and cream. Stir and cover. Place in oven for 1 hour.
* While pork is in the oven, cook some rice or pasta to go with your dish (or nothing at all works too!)
Take dish out of oven and let it sit for about 10 minutes before serving with whatever you like (bread, rice, pasta or a salad).