GRILLED PORK CHOPS WITH TOMATO AND SMOKED PAPRIKA BUTTER

Serves 4-6

A simple flavoured butter is a great little embellishment, which can be made ahead and stored in the fridge for a few days, or even in the freezer for a few weeks. This tomato and smoked paprika butter also works with barbecued sweetcorn or lamb. I use the ‘sweet’ smoked paprika, but use the ‘hot’ if you fancy a kick.

Ingredients

For the tomato and smoked paprika butter:

100g (3½oz) butter, slightly soft

½ teaspoon tomato puree

½ teaspoon smoked paprika

1 teaspoon lemon juice

1 teaspoon Dijon mustard

1 tablespoon chopped parsley

Salt and freshly ground black pepper

For the chops:

4-6 large pork chops extra-virgin olive oil, for frying

To serve: crushed potatoes and wilted greens or salad

Method

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 5-8 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. Serve with crushed potatoes and wilted greens or salad.

TIP: If you have more butter than you need, roll it into a log, wrap in baking parchment and keep it in the freezer. It will last for ages.