Smoked paprika chops with a potato, capsicum and olive salad

Serves

Prep Time

Cook Time

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

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

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