These easy 15-minutes pan fried pork chops are served in a garlic paprika butter with fresh thyme, and are delicious served with mashed potatoes and peas.
- 2 thick cut pork chops
- 1 tbsp sweet smoked paprika
- freshly ground sea salt and black pepper
- 1/2 tbsp light oil
- large knob unsalted butter
- 1 large garlic clove, crushed
- 1/2 tsp fresh thyme leaves
- Dust the pork chops with the paprika and a generous amount of salt and pepper so that they’re coated all over with the spices. I’ve given 1 tbsp of sweet smoked paprika as a guide; I usually just shake it straight out of the jar.
- Heat a medium non-stick frying pan over a medium high heat. Add the chops and cook until brown on one side, taking the time with tongs to stand or hold the chops up on the edges to make sure the rind and their sides brown too.
- Turn the chops and after a minute add the butter, garlic and thyme leaves to the pan. The butter should melt and the garlic should cook while the other side of the chop is browning. Spoon the butter over the top of the chops as they cook.
- Check the chops are just cooked through before serving them alongside mashed potatoes and cooked peas, with the pan butter spooned over the chops.
If you don’t have any garlic to hand – or, more likely in my house, you’ve not got any clean knifes with which to prep a clove – you can dust the chops with garlic granules at the same time as the paprika with good results.