Pork Chops With Butter Recipe and New Potatoes

Pork chop with paprika butter and new potato crush

  • serves 2
  • Easy

Take the humble pork chop and baste it in buttery paprika then serve with warm new potatoes and crunchy peas for a quick midweek meal


*This recipe is gluten-free according to industry standards



  • new potatoes 300g
  • frozen peas 100g
  • spring onions 4, finely chopped
  • butter 25g, plus extra for the potatoes
  • pork chops 2
  • smoked paprika ½ tsp


  • Step 1

    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.

  • Step 2

    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.

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Nutritional Information

  • Kcals 747
  • Fat 49.7g
  • Saturates 19.9g
  • Carbs 24.8g
  • Sugars 4.7g
  • Fibre 5.6g
  • Protein 47.4g
  • Salt 0.6g