2 clove garlic, coarsely chopped
2 tablespoon coarsely chopped parsley
1/4 teaspoon paprika
1/4 cup (60ml) lemon juice
1 tablespoon extra virgin olive oil
1/2 cup (125ml) chicken stock
Place chops in a shallow dish. Top with garlic, parsley and paprika and pour over lemon. Set aside for 20 minutes, covered. Tum chops and marinate for 20 minutes.
Remove chops from marinade and dry on paper towel. Reserve marinade. Heat oil in a frying pan on medium. Cook chops for 3 minutes each side, until golden.
Add reserved marinade to pan. Cook for 2 minutes, turning chops once. Remove chops. Add stock to marinade and bring to boil, scraping base. Boil for 3-4 minutes, until sauce thickens. Spoon over pork chops and serve with potato wedges and greens.