Pan-Fried Pork Chops and Crispy Potatoes

Prep time: 5 mins
Cooking time: approx. 1hr

A good combination of tasty pork chops with crispy potatoes – there’s nothing more to say! Okay, one more thing: don’t rush the potatoes. It’s a long process, but well worth it.

Feeds 7 hungry mouths.

INGREDIENTS:

7-9 Pork Chops
2-3 tbsp Dijon mustard
6-7 tbsp Olive oil
Salt and pepper to taste
1/2 tsp baking soda
3 cloves garlic, minced
1 tsp dried rosemary
2 kg of your favourite potatoes,

METHOD:

Pre-heat oven to 450F.
Start with your potatoes: bring a large pot of water to boil. Peel and cut the potatoes into quarters (equal size). Once the water reaches boiling point, add 2 tbsp salt and 1/2 tsp baking soda. Parboil the potatoes for 8-10 mins – don’t overcook!
Meanwhile, heat 5-6 tbsp olive oil in a frying pan. Add garlic, salt and pepper, and rosemary. Cook until garlic starts to brown. Then strain the oil into a large bowl – set aside.
When potatoes are ready, strain and let steam evaporate for 30 seconds-1 minute. Toss potatoes vigorously to rough up their edges, before putting them in the bowl with your flavoured olive oil. Toss to coat evenly, then lay out your potatoes on a baking tray (don’t overcrowd – I had to use 2 trays). Cook for 20 mins, flip, then cook for another 20-30 mins until nice and crispy.
Prepare your pork chops: mix together the mustard with 1 tbsp olive oil. Generously salt and pepper the pork before rubbing them in the mustard mixture. Now they’re ready to go!
Cook the pork chops on high heat, 3-4 mins on each side. Let sit for a minute or two before serving.
Enjoy!