These pork chops with tomato and smoked paprika butter are juicy, full of smoky depth, and perfect for quick weeknight dinners. Serve with roasted veg, mash, or a fresh salad for a comforting and flavourful meal.
If you like a pork chop, you’re going to love this recipe…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.
Tips
- 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.
- Make the butter into a sauce - whisk the butter into the pan juices and add a splash of cream or white wine to make a quick smoky sauce.
- Add spices - add a pinch of cayenne or chipotle chilli flakes to the butter for a spicy finish.
- Traybake - roast the pork chops with potatoes, tomatoes and onions, then dollop the butter on top for a one pan dinner.
- This pork chops with tomato and smoked paprika butter recipe is easily adapted if you're cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
Yes - boneless pork loin steaks or pork fillet medallions work well too — just adjust cooking time accordingly.
Yes - you can make and refrigerate or freeze the butter in advance. It’s great on steaks, chicken or roast vegetables too!
Cook over a medium high heat for a good sear. Finish in the oven (if thick-cut) or cover the pan briefly to cook them through. Use a meat thermometer to avoid overcooking (63C for medium and 71C for well done).
Yes - sweet smoked paprika is milder, while hot paprika adds a spicy kick - both work depending on your taste.
Yes - just ensure the butter and spices are certified gluten-free if necessary.
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How to make these Pork Chops with Tomato and Smoked Paprika Butter
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 large pork chops (total weight approx. 1.1kg)
- 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 paper, roll into a log and chill in the fridge until firm.
- Heat a griddle pan, large frying pan or skillet on a high heat. Season both sides of the pork chops with salt and freshly ground black pepper and rub each side with a little oil. Once the frying pan is hot, sear the fat on the chops for 2 minutes, until you get a nice colour on them. Then fry the chops for 3 to 5 minutes on each side, until golden brown and cooked through. Use a meat thermometer to check doneness - 63C for medium and 71C for well done.
- Serve on warm plates with a slice of the butter melting over each chop.
- Enjoy with potatoes, vegetables or salad of your choice - we've tried baked potatoes, mashed potatoes, chunky oven chips and roast potatoes- all delicious!
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Pork Chops with Tomato and Smoked Paprika Butter
Ingredients
For the butter:
- 100 g (3.5 oz) 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 large pork chops (total weight approx. 1.1kg)
- 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 paper, roll into a log and chill in the fridge until firm.
- Heat a griddle pan, large frying pan or skillet on a high heat. Season both sides of the pork chops with salt and freshly ground black pepper and rub each side with a little oil. Once the frying pan is hot, sear the fat on the chops for 2 minutes, until you get a nice colour on them. Then fry the chops for 3 to 5 minutes on each side, until golden brown and cooked through. Use a meat thermometer to check doneness - 63C for medium and 71C for well done.
- Serve on warm plates with a slice of the butter melting over each chop.
- Enjoy with potatoes, vegetables or salad of your choice - we've had baked potatoes, mashed potatoes, chunky oven chips and roast 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.
- Make the butter into a sauce - whisk the butter into the pan juices and add a splash of cream or white wine to make a quick smoky sauce.
- Add spices - add a pinch of cayenne or chipotle chilli flakes to the butter for a spicy finish.
- Traybake - roast the pork chops with potatoes, tomatoes and onions, then dollop the butter on top for a one pan dinner.
- This pork chops with tomato and smoked paprika butter recipe is easily adapted if you're cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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