What you’ll Need
- 2 x Pork chops
-12 x new potatoes (or a small pack)
- 1 x tin of chopped plum tomatoes
- 2 x Nicoise butter cubes
- Good dash of Worcester sauce
- Level teaspoon of smoked or normal paprika
-Salt & Pepper
Method of preparation and cooking
Take the potatoes and wash with cold water and leave to drain. Then place in a mixing bowl with the tin of chopped tomatoes, a good dash of Worcester sauce, the paprika and a good seasoning of salt and pepper. Then stir all the ingredients until thoroughly mixed through.
Now take two large squares of tin foil and place the potato mix evenly in the centre of each square and bring up the sides of the foil to avoid seepage.
Now take your pork chop and evenly coat each on the top with a niçoise butter portion, season generously with salt & pepper and place the chop, butter side up, on top of the potatoes and tomato mix.
Now fold each tin foil into a secure parcel, place on a baking tray and leave in a preheated oven, 200/gas mark 6, for 30-35 minutes.
Finally carefully take out and open each parcel, slice the contents onto a plate and serve with a good brown or white bread and a nice glass of “vino-verde” wouldn’t be out of place either.