Spanish Pork Chops with Olive Oil Mash

METHOD

1. Fry off pork chops in a little oil until almost cooked - about 15 mins, turning once. Set aside and keep warm.

2. In the same pan, soften onions and garlic in some oil. About 8 mins.

3. Add tinned tomatoes and paprika and bring to boil, pop chops back in and simmer for 15 mins.

4. Microwave your mash according to the instructions. Mix with a glug of extra virgin olive oil and add some black pepper.

5. Microwave the green medley.

6. Serve pork chops with sauce on top and mash alongside.

ALTERNATIVES: Try this with frozen mini chicken fillets too.

HACKS: Only use extra virgin olive oil to dress – never to cook!

INGREDIENTS:

Oil

Small handful Iceland frozen chopped onions

1 tbsp Iceland frozen chopped garlic

4 x Iceland frozen pork chops

2 x tins of chopped tomatoes

1 tbsp smoked paprika

Olive oil mash:

Bag of Iceland mash

Glug of extra virgin olive oil

Salt & pepper

TO SERVE:

Green medley