Cut the pork fillets into thick (about 2 cm) slices.
Heat the oil in a large pan and fry the pork slices, in a few batches, over a high heat and on both sides, until nicely browned, but not cooked all the way through. Set them aside on a plate.
To the same pan, add the onion and peppers (you may need to add a little more oil) and fry over a medium heat for 4 - 5 minutes, or until the onions and peppers are soft.
Add the garlic and cook for a further minute, without allowing the garlic to brown.
Add the tin of tomato & onion mix, the water and the optional chilli flakes, turn down the heat and simmer for 10 minutes, or until the peppers are very tender.
To thicken the sauce, mix 2 Tbsp (30 ml) KNORR Rich Beef and Tomato Soup powder with 5 Tbsp (75 ml) water to form a smooth paste. Add this mixture into the pot and simmer over a low heat for 4 minutes, stirring often.
Return the pork slices to the pot, along with any juices that have collected on the plate, and stir in the paprika. Simmer for a further 5 minutes, or until the pork is cooked right through but still tender.
Season to taste with salt and pepper.
Just before serving, stir in the cream, add a squeeze of fresh lemon juice and garnish with fresh parsley.
Serve with mashed potatoes, or with cooked quinoa, millet or lentils.