I used steaks cut from a boneless pork loin roast, but you could also use pork chops.
Sear the pork golden brown on both sides and transfer to a shallow casserole dish. Fry chopped shallots and chopped garlic until softened,
then stir in a Tbs of smoked paprika together with chopped tomatoes and a good Tbs tomato paste. Stir this over a medium heat for a minute
or two, then tip in a glass of white wine, bring to a simmer and pour over the pork. Cover the casserole and bake in a 170°C oven for
about 30-40 minutes. Garnish with chopped parsley and serve with new potatoes and green beans.