This competition is now closed

Pork chop with paprika butter and new potato crush

Name: Pork chop with paprika butter and new potato crush
Total time: 25 min
Ingredients: 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

25 minutes
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

May 28, 2019 at 3:13 pm

*This recipe is gluten-free according to industry standards

Ingredients

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

Method

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.