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
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.