Fries Pork Chops
A no-nonsense one-pan pork and potatoes recipe that yields golden fries and tender chops, built on simple seasonings and sharp technique for maximum flavor.
Servings: 4 servings
Calories: 420kcal
Equipment
- Cast-iron skillet - for even heat and best sear on pork chops
- Sharp chef's knife - for uniform fries and even cooking
- Tongs - to flip chops and move fries without piercing
- Paper towels - to dry potatoes and pat chops for crisping
Ingredients
- 900 g 2 lb Russet potatoes, cut into 1 cm fries
- 4 pork chops about 600 g total
- 30 ml 2 tbsp olive oil
- 5 g 1 tsp kosher salt
- 3 g 1/2 tsp black pepper
- 5 g 1 tsp smoked paprika
- 10 g 2 tsp garlic powder
- 30 g 2 tbsp unsalted butter
- 10 g 2 tbsp parsley
- 30 ml 2 tbsp lemon juice
Instructions
- Dry the chops with paper towels and season both sides with half the salt, pepper, and smoked paprika. Let rest at room temperature for 15 minutes so the meat cooks evenly.
- Soak cut fries in cold water for 10 minutes, then drain and pat completely dry. My trick is thorough drying - surface moisture ruins crisping.
- Heat the cast-iron skillet over medium-high until smoking faintly. Add 1 tbsp olive oil and arrange fries in a single layer; work in batches if needed. Leave undisturbed for 3-4 minutes to form a golden crust.
- Flip fries and cook 3 more minutes until deeply golden and crisp. Transfer to a tray and season immediately with a pinch of salt so it sticks to the hot surface.
- Wipe skillet briefly if there is excess oil, then return to medium-high. Add remaining 1 tbsp olive oil and the pork chops. Sear without moving for 3-4 minutes until the surface is brown and aromatic.
- Flip chops and add butter, garlic powder, and a spoon to baste for 2-3 minutes. Use a thermometer - pull at 63 C (145 F) for tender, slightly pink chops. Expect a nutty, roasted aroma when ready.
- Remove chops to rest 5 minutes; internal juices redistribute and the crust relaxes into tender meat. Resting also lets you finish fries in the hot pan if they need a final crisp.
- Toss fries with lemon juice and parsley for brightness. Serve pork chops atop the fries or alongside, spooning any pan juices over the meat for savory depth.
Notes
- Soaking: Removes starch for crisp fries.
- Drying: Ensures Maillard browning on potatoes and chops.
- Thermometer: Prevents overcooking; aim for 63 C (145 F).
- Butter finish: Adds nutty brown flavor, optional for dairy-free diets.