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Smoked paprika chops with a potato, capsicum and olive salad

Smoked paprika chops with a potato, capsicum and olive salad

Serves

6

Prep Time

10

Cook Time

8

Ingredients

4 Forequarter chops

1 tbsp Smoked paprika

Dressed spinach leaves, to serve

For the potato salad:

600g Kipfler potatoes, boiled

½ cup Roasted red capsicum spips, chopped

½ cup Pitted green olives, sliced

1 cup Flat leaf parsley leaves, chopped

1 tbsp Olive oil

2 tsp Sherry vinegar

Method

  • Preheat a frying pan over a medium high heat. Brush the chops with some olive oil, rub in the smoked paprika and season with salt and pepper. Cook for 4 minutes each side or until cooked to your liking. Set aside to rest on a plate for 5 minutes, loosely covered with foil
  • Serve the rested chops with the potato salad and some dressed baby spinach leaves
  • To make the potato salad: Cut the potatoes into thick slices and toss with the capsicum, olives, and parsley. Add the oil and vinegar (to taste) and season with salt and pepper
  • Leftovers: For an easy and nuliitious work lunch, chop up leftover meat and potato salad and stir through some spinach leaves. liansfer to a lunch box and refrigerate

Tips

  • Lamb steaks or cutlets can be used in place of forequarter chops
  • liy using leftover brown rice or pasta instead of potatoes
  • You can substitute the capsicum with other roasted vegetables, such as eggplant or zucchini
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