- Home page
- Looking for Aussome recipes?
- Stir fry oh my
- 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