Romanian Pork Stew with Leeks, Potatoes and Pickles (Tocanita de Porc cu Praz, Cartofi si Castraveti Murati)

That's quite a name for this dish, but it's worth it because it's finger-licking good!  I love stews and this is one of my favorites.  Normally I prefer to use salt-brined pickles.  However, those are hard to find in the store, and unless you make them yourself, you only find the ones pickled in vinegar.  If you do have the ones brined in salt, then skip the part about soaking.  That aside, get to work and make this stew.  You will not regret it!  Enjoy!
-3 Tbs extra virgin olive oil
-1 lb pork chops, boneless, cut into bite-size chunks
-1 leek, cleaned and thinly sliced
-1 large onion, diced
-2 tsp salt
-1 tsp pepper
-1 tsp paprika
-3 cups water
-2 Tbs tomato paste
-2 medium potatoes, peeled and cubed
-6 baby pickles, medium size
Heat the oil in large pan.  Add the pork and cook until golden brown on all sides.
Add the leek, onion, salt, pepper and paprika.  Give it a good stir and cook for about 10 minutes.  Add the water and tomato paste.  Stir until well combined.  Add the potatoes.  Bring to a boil.  Lower the heat, cover and let it simmer, stirring occasionally for about 35 minutes.
Meanwhile, cut the ends of the pickles.  Slice the pickles into 1 inch chunks.  Place in a bowl, cover with water and let them soak while the potatoes are cooking.
At the end of the 35 minutes, drain the pickles and add them to the stew.  Cook on low, uncovered, for 10-15 minutes.  Adjust the seasoning if necessary.  Enjoy!