Pan Fried Pork Chops with Roasted Potatoes

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YIELD: 4 servings
TOTAL TIME: 35 minutes
ACTIVE TIME: 15 minutes
DIFFICULTY: Easy

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INGREDIENT WEIGHT VOLUME
Potato, chopped 910 g / 2 lb 6 cups
Olive oil, extra virgin 45 g 45 mL / 3 tbsp
Salt 4 g 1 tsp
Black pepper, freshly ground 2 g ½ tsp
Pork chops, bone-in 2.2 kg / 5 lb 4 chops
Olive oil, extra virgin 30 g 30 mL / 2 tbsp
Salt to taste
Black pepper, freshly ground to taste
Rosemary, sprigs 4 sprigs

[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]METHOD[/vc_column_text][vc_column_text]Preheat the oven to 220°C / 425°F. 

2 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 – 25 minutes.

On the stovetop, heat a skillet over medium-high heat. Rub pork chops with olive oil and season 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 they reach an internal temperature of 63°C / 145°F, about 6-8 minutes (depending on the thickness of your pork chop). Discard rosemary. 

Serve pork chops with roasted potatoes. 

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  • 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 

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