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Pork cutlets with paprika & sherry vinegar


  • Coat the pork reasonably well with about 2 tbsp paprika mix and salt.
  • Then heat a layer of oil in a heavy-bottomed pan and seal the meat on both sides. Remove from the pan and set aside.
  • Pour off any oil from the pan and add the vinegar. Cook down by about one-third and then add the tomatoes with ½ cup stock. Mix well and bring to the boil.
  • Return the pork to the pan, together with any juices, in one layer. Turn the heat down and gently simmer for about 20 mins, turning every now and again and adding more stock if needed. Taste sauce for seasoning.
  • Serve with your favourite vegie dish on the side.


  • spicy Spanish paprika mix
  • sea salt
  • 4 pork loin cutlets
  • olive oil
  • ¼ cup sherry (or red wine) vinegar
  • 1 can diced tomatoes
  • 1 cup chicken stock

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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