Pork Chops with Tomato and Smoked Paprika Butter

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If you like a pork chop, you’re going to love this recipe for pork chops with tomato and smoked paprika butter…the tomato and smoked paprika butter is absolutely delicious!  Enjoy it with chicken or steak too.   The original recipe is from Rachel Allen's book Recipes from My Mother.

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Tip

• If you make the whole recipe for the butter and have some left over, don’t worry, it can easily be popped in the freezer and used the next time – just take it out of the freezer in advance to defrost a bit so that it’s easier to slice.

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Ingredients

For the butter:

• 100g butter, slightly soft
• 0.5 tsp tomato purée
• 1 tsp lemon juice
• 0.5 tsp smoked paprika
• 1 tsp dijon mustard
• 1 tbsp parsley, chopped
• salt and freshly ground black pepper

For the chops:

• 4 x large pork chops
• salt and freshly ground black pepper
• extra virgin olive oil, for frying

Instructions

1. First make the tomato and smoked paprika butter. Mix all the ingredients together in a bowl. Wrap in cling film or baking parchment, roll into a log and chill in the fridge until firm.
2. Season the pork chops with salt and pepper and rub with a little oil. Heat a griddle pan and fry the chops for 3 to 5 minutes on each side until golden brown and cooked through.
3. Serve on warm plates with a few slices of the butter melting over them.
4. Serve with potatoes, vegetables or salad of your choice - we've tried baked potatoes, boiled new potatoes and mashed potatoes - all delicious!

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Pork Chops with Tomato and Smoked Paprika Butter

Deborah

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Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Main, Main Course

Cuisine british

Servings 4 people

Ingredients

  

For the butter:

• 100g butter slightly soft
• 0.5 tsp tomato purée
• 1 tsp lemon juice
• 0.5 tsp smoked paprika
• 1 tsp dijon mustard
• 1 tbsp parsley chopped
• salt and freshly ground black pepper

For the chops:

• 4 x large pork chops
• salt and freshly ground black pepper
• extra virgin olive oil for frying

Instructions

 

• First make the tomato and smoked paprika butter. Mix all the ingredients together in a bowl. Wrap in cling film or baking parchment, roll into a log and chill in the fridge until firm.
• Season the pork chops with salt and pepper and rub with a little oil. Heat a griddle pan and fry the chops for 3 to 5 minutes (depending on thickness) on each side until golden brown and cooked through.
• Serve on warm plates with a few slices of the butter melting over them.
• Serve with potatoes, vegetables or salad of your choice - we've tried baked potatoes, boiled new potatoes and mashed potatoes - all delicious!

Notes

• If you make the whole recipe for the butter and have some left over, don’t worry, it can easily be popped in the freezer and used the next time – just take it out of the freezer in advance to defrost a bit so that it’s easier to slice.

 

You might also like to try:

• pork dishes
• side dishes

Keyword butter, dijon mustard, paprika, parsley, pork chop, Rachel Allen, Recipes from My Mother, smoked paprika, tomato puree