Creamy Paprika Pork - cooking recipe

Ingredients

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

Preparation

Prepare the rice according to package instructions. Set aside.
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.
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.
Pour the sauce over the pork and scallions and sprinkle with the rest of the paprika. Serve with rice.