Ingredients

• 500g/1lb 1oz new potatoes
• 3 tbsp extra virgin olive oil
• 1 banana shallot
• peeled
• finely chopped
• 125g/4½oz spicy chorizo (picante)
• cut into small cubes
• 1 tbsp chopped fresh flatleaf parsley
• 4 pork chops
• 2 garlic cloves
• peeled
• finely sliced
• 8 piquillo peppers
• sliced
• 200g/7¼oz asparagus
• 2 tbsp sherry vinegar
• Salt and freshly ground black pepper
• 1 tsp Spanish smoked paprika

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Cook the potatoes in a pan of boiling water for 12-15 minutes
• or until tender. Drain and set aside.
• Heat one tablespoon of the olive oil in a frying pan and fry the shallot and chorizo for 2-3 minutes
• or until the shallot is soft and oil is released from the chorizo.
• Add the cooked potatoes to the pan and
• using a potato masher
• crush the potatoes. Stir in the chopped parsley and keep warm.
• Meanwhile
• heat an ovenproof griddle pan until hot. Rub one tablespoon of the oil over the pork chops and fry for 3-4 minutes on each side. Transfer to the oven to roast for a further 4-5 minutes
• or until cooked through.
• Heat the remaining tablespoon of oil in a frying pan and fry the garlic for 30 seconds. Add the pepper and asparagus and cook for a further two minutes. Deglaze the pan with the vinegar and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• spoon some potatoes onto each of four serving plates. Top with a pork chop and spoon the asparagus and peppers alongside. Sprinkle over the paprika.