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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.

  • 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

Nutrition:

  • kcal747
  • fat49.7g
  • saturates19.9g
  • carbs24.8g
  • sugars4.7g
  • fibre5.6g
  • protein47.4g
  • salt0.6g

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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