Paprika pork chop & potato crush

PAPRIKA PORK CHOP & POTATO CRUSH

GF LC

PREP 10MINS

COOK 15 MINS

SERVES 1 (AS A MAIN)

150g Spud Lite Baby Potatoes

50g (1/3 cup) frozen peas

3 tsp light margarine, plus 1 tsp extra, for the potatoes

2 green shallots, chopped

1 x 140g pork chop, trimmed of excess fat

¼ tsp smoked paprika

1 Cook the potatoes in a small saucepan of boiling water for 10-12 minutes, adding the peas for the last 2 minutes of cooking. Drain the potatoes and return to the pan. Add the shallots and the extra margarine. Season with freshly ground black pepper. Use a fork to gently crush the potatoes. Toss to combine.

2 Meanwhile, heat a small non-stick frying pan over medium-high heat. Once hot, hold the pork chop, upright in the pan using tongs, fat-side down, until golden, crisp and some of the fat has rendered. Lay the chop flat in the pan and cook for 3 minutes each side. Add the 3 tsp of margarine and the paprika to the pan. Cook for another minute, basting with the margarine. Tip everything onto a warm plate. Cover and set aside to rest for 5 minutes.

4 Put the potatoes and pork chop on a serving plate. Pour over any resting juices. Serve.