Pork with Paprika, Potatoes and Shallots 1 Tbs Paprika 4 Thick pork loin cutlets 2 Tbs Olive oil 1/4 cup (60 ml) Sherry vinegar 1/4 Tsp cayenne pepper 1/2 cup (125 ml) Pureed tomato 400 g Potatoes, cut into 2 cm cubes 8 French shallots, peeled 200 g Rocket leaves Serves 4 Combine the paprika with 1/4 teaspoon each of salt and freshly ground black pepper. Sprinkle over both sides of the pork. Heat the oil over medium heat in a deep frying pan large enough to fit the cutlets in a single layer. Cook the cutlets until brown both sides. Pour the sherry vinegar into the pan and stir well to scrape up any sediment stuck to the base. Stir in the cayenne pepper, pureed tomato and 1 cup (250 ml) hot water. Bring to the boil, then add the potato and shallots. Reduce the heat, cover and simmer for 30 minutes, or until the sauce has thickened and reduce by half, check the liquid level once or twice, and add a little water if necessary. Season. To serve, divide the rocket leaves among four serving plates and place a cutlet on top. Spoon the sauce and potatoes over the top.