Olive Magazine
Fried Pork Chops With Paprika Butter Recipe

Fried pork chops with paprika butter

Published: May 28, 2019 at 3:13 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Take the humble pork chop and fry it in paprika butter for a hint of smokiness, then serve with warm new potatoes and crunchy peas for a quick midweek meal

  • Gluten free
Nutrition:
NutrientUnit
kcal747
fat49.7g
saturates19.9g
carbs24.8g
sugars4.7g
fibre5.6g
protein47.4g
salt0.6g
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Try these fried pork chops, then check out our baked pork chops, pork chops in cider, braised pork chops and more pork chop recipes.

*This recipe is gluten-free according to industry standards

Ingredients

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

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.

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