Pan-Roasted Pork Chops with Spicy Stewed Potatoes and Chorizo

Name: Pan-Roasted Pork Chops with Spicy Stewed Potatoes and Chorizo
Yield: Serves 4
Cuisine: Spanish
Ingredients: 2 tablespoons vegetable oil; 4 x 175 g (6 oz) pork chops; 1 tablespoon harissa paste; ¼ teaspoon saffron strands; 1 bay leaf; 300 g (11 oz) Jersey Royals (or other small new potatoes); 75 g (3 oz) smoked chorizo sausage, thinly sliced; 1 green pepper, deseeded and chopped; 1 garlic clove, crushed; 1 onion, finely chopped; Salt and freshly ground black pepper; 8 black olives; 450 ml (¾ pint) chicken stock

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

Chorizo is a wonderful spicy sausage from Spain, available also in a smoked variety that I think has an unbeatable flavour. In this recipe, the spicy, smoky flavour permeates the whole dish.

Ingredients

2 tablespoons vegetable oil
4 x 175 g (6 oz) pork chops

Europe
Spain
Main course
Mediterranean

Method

Heat half the oil in a large frying pan until smoking, season the pork chops and seal in the hot oil until golden on both sides. Remove and set aside. Heat the remaining oil in the pan, add the onion, garlic and green pepper and fry for 2-3 minutes, until they begin to soften. Add the chorizo and cook for a couple of minutes more. Then add the whole unpeeled potatoes, bay leaf, saffron and hari