1. Pound the pork slices thin, season with salt and pepper, then coat in flour.
2. Fry the slices in the oil for 3-4 minutes per side until golden brown and keep them warm.
3. Sauté the chopped onion and garlic in the remaining fat, then add the peppers cut into strips.
4. After a few minutes of frying, add the diced tomatoes and the tomato paste.
5. Sprinkle with paprika and simmer over low heat for 10-12 minutes into a thick, lecsó-style sauce; season with salt and pepper.
6. Serve the slices generously coated with the pepper sauce.
Tip: For a spicy version, add a little hot pepper or chilli to fire up the sauce.
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