Pork Chop with Smoked Paprika Butter

Charmaine Lu -
  • 100g peas
  • 4 chopped spring onions
  • 300g baby new potatoes
  • 25g butter, plus a knob for the potatoes
  • 2 quality pork chops
  • ½ tsp sweet smoked paprika
  • 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