(Makes 4-6 servings, adapted by combining and modifying recipes from cookbooks by Fine Cooking and Martha Stewart; neither recipe was available online.)
1 lb. pork loin, fat trimed and cut into cubes about 1 inch square (I used 4 thick pork loin chops)
1 T + 1 T sweet paprika
salt and fresh ground black pepper for seasoning pork
2-3 T olive oil (depending on your pan)
8-12 oz. crimini or white mushrooms, washed and cut into thick slices
1 onion, finely chopped
1 T finely minced garlic
1/2 tsp. dried thyme
1/2 tsp dried caraway seeds, ground or crushed (optional, but good)
1 can petite dice tomatoes plus juice (14.5 oz. can)
1/2 cup chicken stock
2/3 cup light sour cream
Trim all visible fat from pork chops or pork loin roast, then cut meat into cubes about 1 inch square. Put pork in a bowl and toss with 1 T sweet paprika, salt, and fresh ground black pepper.
Heat 1 T olive oil in a heavy frying pan with a tight-fitting lid. Brown pork over medium-high heat, turning several times so all sides are nicely browned, about 5-6 minutes. Remove pork to another dish and add 1 T more olive oil to the pan, add sliced mushrooms and cook until nicely browned and all liquid has evaporated, about 5 minutes more. Remove mushrooms to same dish with the pork.
Add a little more olive oil if needed, then add chopped onion and cook until just starting to brown, about 3-5 minutes. Then add minced garlic, other 1 T paprika, dried thyme, and ground or crushed caraway seeds (if using) and cook about 1-2 minutes. Add petite diced tomatoes with juice and chicken stock, bring to a simmer, and cook about 10 minutes, or until the mixture is slightly thickened and flavors are well-blended.
After 10 minutes add the browned pork cubes and mushrooms back into the pan, cover and simmer about 10 minutes more, or until pork is hot and cooked through. Turn off heat, stir in sour cream, and serve hot.