Paprika pork chops with new potatoes

Preheat the oven to 180°C fan.

Add the new potatoes (300 g) to a lined baking tray and drizzle over the olive oil (1/2 tbsp). Season with salt and pepper. Cook in the oven for 20 minutes until golden.

Score the pork (2) rind in 1cm intervals and drizzle the olive oil (1/2 tbsp) over the pork and coat the chops in sweet paprika (1/2 tsp) and smoked paprika (1/2 tsp). Season with salt and pepper.

Heat a medium non-stick frying pan over a medium-high heat and when hot, add the pork chops in rind side down to begin to crisp up the rind. Move the chop until all the rind is evenly browned.

Flip the chops onto the flat side and cook for 2-3 minutes or until golden brown. Repeat on the other side and then place the chops onto a tray and into the oven for 18 minutes to cook through.

Return the frying pan to the heat with the olive oil to make the paprika sauce. Once the pan is hot, add the pepper (1) and cook for 2 minutes or until they begin to soften. Next add the shallot (2) and the garlic (2 cloves) and cook for 2-3 more minutes. Add the smoked paprika (1 tsp) and sweet paprika (1 tsp) to the pan along with the tomato purée (1 tbsp) and cook for 1 minute before adding the chicken stock (100 ml). Stir well and let the liquid reduce by half. Pour in the cream (100 ml), stir and continue to cook until the sauce thickens. Remove from the heat.

Remove the pork chops from the oven and place on serving plate. Spoon over the paprika sauce and serve with the sautéed new potatoes and chargrilled Tenderstem broccoli (200 g), if using.