- 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
- 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.