Pan Fried Pork Chops with Roasted Potatoes

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Rosemary brings this recipe to life. A straightforward but satisfying meal when you are craving meat and potatoes!

Time 40 mins
Servings 4
Difficulty Easy

UNITS

SCALE

INGREDIENTS

Roasted Potatoes

  • 2 lb Potato, chopped, preferably Yukon Gold
  • 3 tbsp Olive oil , extra virgin
  • 1 tsp Salt
  • ½ tsp Black pepper, freshly ground

Pork Chops

  • 2 tbsp Olive oil , extra virgin
  • 5 lb Pork chops, bone-in
  • To taste Salt
  • To taste Black pepper , freshly ground
  • 4 sprigs Rosemary, sprigs

METHOD

  • Preheat the oven to 220°C / 425°F.
  • Line a baking sheet with parchment paper. Add potatoes to the sheet. Coat with olive oil. Add salt, black pepper and combine.
  • Put potatoes to the oven and roast until golden brown and crispy, about 20 to 25 minutes.
  • In a large skillet, heat olive oil over medium-high heat. Season pork chops with salt and black pepper.
  • Add pork chops to skillet and sear for about 3 minutes, then flip. Add rosemary sprigs to skillet, then transfer to oven and cook until meat reaches an internal temperature of 63°C / 145°F, about 6 to 8 minutes (depending on the thickness of your pork chop). Discard rosemary.
  • Serve pork chops with roasted potatoes.

NOTES

  • Yukon Gold potatoes and baby red varieties work well for roasting
  • Make sure the roasting pan isn’t crowded (to ensure potatoes roast instead of steaming)
  • Feel free to add chopped rosemary to the potatoes before roasting
  • When selecting pork chops, choose ones with a thick fat cap, as these will provide more flavor
  • You can use boneless or bone-in pork chops for this recipe