Temesvár Pork Chops | Juicy Hungarian classic with green beans

Cut the pork loin into thin slices, tenderize them slightly, then season both sides with salt and pepper. Finely dice the onion, garlic, Hungarian wax pepper, and tomato.

Heat the sunflower oil in a pan and sear both sides of the meat slices for 2-3 minutes until they get a nice browned crust. Then, remove them to a plate.

In the same pan, sauté the diced onion, then add the garlic, pepper, and tomato. After sautéing for a few minutes, remove from the heat, sprinkle with sweet ground paprika, and pour in about 1.5 dl of water.