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Smoked paprika chops with a potato, capsicum and olive salad

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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


1 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.
2 Serve the rested chops with the potato salad and some dressed baby spinach leaves.
3 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.
4 Leftovers: For an easy and nutritious work lunch, chop up leftover meat and potato salad and stir through some spinach leaves. Transfer to a lunch box and refrigerate.


1 Lamb steaks or cutlets can be used in place of forequarter chops.
2 Try using leftover brown rice or pasta instead of potatoes.
3 You can substitute the capsicum with other roasted vegetables, such as eggplant or zucchini.