Fried pork chops with paprika butter

Boil the potatoes for 10-12 minutes or until tender, adding the peas for the final 2 minutes. Drain, then tip into a bowl with the spring onions and a knob of butter. Season well, then crush gently with a fork to just break open the potatoes.

While the potatoes are boiling, heat a frying pan to hot. Hold the pork chops fat-side down until golden, crisp and some of the fat has rendered. Fry the chops for 3 minutes on each side then add the butter and paprika, and cook for another minute, basting with the butter. Tip everything onto a warm plate, cover with foil and rest for 5 minutes. Divide the potatoes between 2 plates then add the chops and juices.