Creamy Paprika Pork a Lean & Green Recipe

Thick, rich hearty sauce dishes CAN be part of a healthy, low carb diet if they're done right.  Here I make healthy substitutions that allow the flavor of the pork to come through while providing a fabulous paprika sauce that coats the meat and your tongue in deliciousness.  Serve with cauliflower rice, over egg noodles or traditional rice.  Whichever your program allows!

This can actually be made with either chicken OR pork, whichever you prefer and the result is super yummy whichever meat you choose.  

Creamy Paprika Pork a Lean & Green Recipe

  • Prep Time:  10 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 25 Minutes

Servings: 4 Serving 


Creamy Paprika & Pork


  1. Cut meat into 1" chunks and place in a large bowl.

  2. Sprinkle meat with paprika and Dash of Desperation seasonings.  Toss to coat completely.

  3. Add Roasted Garlic Oil to a large skillet and heat over medium high heat. 

  4. Add meat to pan and cook for 5-7 minutes, until browned.  Stir occasionally. 

  5. Add yogurt and Garlic and Spring Onion to the pan.  Reduce heat to medium and bring to a simmer. 

  6. Let meat simmer for 3-5 minutes, until liquid reduces slightly to make a thicker sauce and chicken is fully cooked.  Stir occasionally.  

  7. Divide into 4 equal servings and portion over 1 C cauliflower rice.  

Nutrition Facts

Nutrition information, Optavia Counts and Weight Watchers points calculated using boneless pork loin and 1 cup of plain, steamed cauliflower rice per serving.


Optavia Counts Per Serving

0 -  Lean

1 - Leaner

0 - Leanest

3 - Green

1 - Healthy Fat

Weight Watchers Points
Per Serving

5 Weight Watchers Points

Like This Recipe?

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Nutritional Data Information:

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guaran- tee. The data is calculated through an online nutritional calculator, Very Well Fit. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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  • Yes- you are right, it’s the lack of fat that makes it separate- and the fact that we can’t use thickeners (although I am researching alternatives…)

    You did nothing wrong… it was your yogurt, and this can happen for sure. Fat free yogurt will separate- whereas the low fat sometimes will not because the fat acts like a binder. You CAN use low-fat yogurt on Optavia- but you can only use half as much.

    In this recipe, the flavor really doesn’t change with the separation- but the “look” can be grainy.

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  • Hi! I made this recipe tonight. I couldn’t get the sauce to be creamy. I cooked the meat in a cast iron pan. When the meat was mostly cooked I added the yogurt per the recipe but I sort of curdled and looked like feta cheese. What did I do wrong?

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