A German Classic
Tender pan-seared pork escalope served in a rich, colorful sauce of sweet peppers, tomatoes, and paprika, a comforting classic inspired by the hearty flavors of Central Europe.
🥩 Ingredients
Serves: 2 | Prep time: 15 min | Cook time: 25 min
For the pork:
2 pork escalopes (about 180–200 g each)
Salt and freshly ground black pepper
1 tbsp flour (light dusting, optional for searing)
1 tbsp vegetable oil or clarified butter.
For the Hungarian-style paprika sauce:
1 tbsp vegetable oil or butter
1 medium onion finely chopped.
1 red pepper, sliced.
1 green bell pepper, sliced.
1 small tomato, diced (or 2 tbsp tomato purée)
1 tsp sweet paprika powder
½ tsp hot paprika or chili flakes (optional)
100 ml dry white wine or chicken stock
100 ml water or light stock
1 tsp red wine vinegar or lemon juice
½ tsp sugar (optional, balances acidity)
Salt and pepper to taste
For garnish (optional):
Chopped parsley or a dollop of sour cream
Instructions
Prepare the pork:
Lightly season both sides with salt and pepper. If using flour, dust lightly to help with browning. Heat 1 tbsp oil or clarified butter in a large skillet over medium-high heat.
Sear the pork on both sides until golden and cooked through (about 3–4 min per side, depending on thickness). Remove and keep warm.
Make the sauce:
In the same pan, add a little more oil if needed. Sauté the onion until soft and translucent. Add the sliced peppers and cook for 3–4 minutes until slightly tender.
Stir in paprika powder(s), then quickly add the tomato or purée so the paprika does not burn. Deglaze with white wine (or stock), scraping up any brown bits. Add water or light stock and let simmer 8–10 minutes until the sauce thickens slightly.
Finish and season:
Add vinegar or lemon juice and taste — adjust with salt, pepper, and a pinch of sugar if needed. Return pork chops to the pan and let them warm gently in the sauce for 2–3 minutes.
Serve:
Plate the pork with the rich paprika-pepper sauce spooned generously on top. Sprinkle with chopped parsley.
Suggested Sides
✅ Buttered Spätzle
✅ Steamed rice or potato wedges
✅ Simple cucumber salad or Krautsalat
Wine Pairing Suggestion
Zweigelt – Burgenland, Austria
Juicy cherry and gentle spice mirror the sweetness of the bell peppers and the smoky paprika; soft tannins keep the pairing smooth and elegant.
Côtes-du-Rhône (Grenache blend) – France
Ripe red fruit and Provençal herbs complement the tomato-paprika sauce; rounded warmth matches the dish’s rustic heartiness.
Rhein Riesling (dry) – Germany
Crisp acidity and citrus lift balance the richness of the sauce while refreshing the palate; the minerality adds a clean contrast.
Chianti Classico Sangiovese, Tuscany, Italy
Medium-bodied with bright cherry and earthy notes; its natural acidity cuts through the sauce and enhances the savory pork.
PB Khao Yai Reserve Shiraz (Thailand)
Ripe berry fruit, gentle pepper spice, and smooth texture echo the paprika and seared meat flavors beautifully.