Smoked paprika chops with a potato, capsicum and olive salad
Preparation: 10 minutes
Cooking: 8 minutes, plus resting
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 strips, chopped
½ cup pitted green olives, sliced
1 cup flat leaf parsley leaves, chopped
1 tbsp olive oil
2 tsp sherry vinegar
1. 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.
2. 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.
For an easy and nutritious work lunch, chop up leftover meat and potato salad and stir through some spinach leaves. Transfer to a lunch box and refrigerate.
Lamb steaks or cutlets can be used in place of forequarter chops.
Try using leftover brown rice or pasta instead of potatoes.
You can substitute the capsicum with other roasted vegetables, such as eggplant or zucchini.