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Two portions of pork chops with tomato and smoked paprika butter on dinner plates with carrots, garlic mushrooms and roast potatoes.

Pork Chops with Tomato and Smoked Paprika Butter

By: Deborah
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.
PREP: 15 minutes
COOK: 15 minutes
TOTAL: 30 minutes
Course: Main
Cuisine: British
Servings: 4 people
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Equipment

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

Calories: 608kcal | Carbohydrates: 0.4g | Protein: 60g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 238mg | Sodium: 327mg | Potassium: 1048mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 847IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS easy pork chops recipe, flavoured butter recipe, Rachel Allen, Recipes from My Mother, smoked paprika butter recipe, tomato butter recipe
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