An awesome and very enjoyable lunch for your family, Spanish Smoked Paprika Loin Chops!!
We also enjoyed some slices of leg of lamb with brinjals in roasted gem squash and sweet potato
Spice loin chops with Spanish smoked paprika and peri spice and salt to taste.
Add butter-flavored avocado oil in griddle pan and quick fry chops on both sides.
Add tablespoons of water until the chops are soft and tender.
Drizzle avocado oil over sweet potatoes and gem squashes and then spice with Robertson’s roast potato spice (Master blended).
Roast in the oven for 30 minutes on 180C
Cut brinjals in cubes and stirfry in butter until soft and add only a little water to soften the brinjals.
Add salt to taste.
Scoop in gem squashes.
Serve with salads
Prepared, tried, and tested Feriel Sonday