||Preheat a frying pan over a medium high heat. Brush the chops with some olive oil, rub in the smoked paprika and season with salt and pepper. Cook for 4 minutes each side or until cooked to your liking. Set aside to rest on a plate for 5 minutes, loosely covered with foil.
||Serve the rested chops with the potato salad and some dressed baby spinach leaves.
||To make the potato salad:
Cut the potatoes into thick slices and toss with the capsicum, olives, and parsley. Add the oil and vinegar (to taste) and season with salt and pepper.
||Leftovers: For an easy and nutritious work lunch, chop up leftover meat and potato salad and stir through some spinach leaves. Transfer to a lunch box and refrigerate.