Pork Chop with Smoked Paprika Butter

Boil the new potatoes for 12 mins in salted water, or until tender. Add the peas for the final minute of the cooking time, then drain and tip into a bowl. Mix with a knob of butter and the spring onions, and season generously with salt and pepper. Gently crush with a fork to break the potatoes open.
Heat a frying pan and hold the pork chops with the fatty rind on the pan until crisp and golden. Fry the chops for 3-4 mins on each side, then add the paprika and butter to the pan and cook for a minute more, basting constantly. Tip everything onto a plate, cover and leave to rest for 5 mins. Divide the vegetables between two plates, then add the pork chops and plenty of the seasoned butter from the pan.

25 mins

2 serving

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