First, heat up a big pan and throw in some olive oil. Now, let’s talk pork. We want to give it a lovely golden sear, so toss it in, season with black pepper, and cook until it looks like something you’d want to eat (aka browned). Then take it out and set it aside—but don’t get too attached; it’s coming back soon.

Lower the heat and soften your onion. Let it get all golden and fragrant before inviting the garlic to the party for a quick 30-second fry. Don’t burn it. Burnt garlic is sad garlic.

Now, pour in the white wine. Take a moment to feel fancy. Let it bubble away and deglaze the pan—this is chef talk for “scrape up all the tasty brown bits because that’s where the flavour is.” Let the alcohol cook off (or don’t, I’m not here to judge).

Next, add the paprika and chicken stock, then bring back the pork. Simmer it gently for 10 minutes so the flavours get to know each other.

Finally, stir in the crème fraîche. Watch as the sauce transforms into creamy perfection. Give it a taste, nod approvingly, then serve immediately before you eat it all straight from the pan.