Pan-Seared Pork Chops with Crispy Potatoes

1. 1 Pork chopspack 600 g ≈ $4.20 145 g
2. 2 Wheat flour 15 g
3. 3 Eggspack 10 pcs ≈ $1.89 0.4 pcs
4. 4 Potatoes≈ $2.15 per kg 200 g
5. 5 Onions≈ $1.60 per kg 45 g
6. 6 Sunflower oil 10 ml
7. 7 Salt 2 g
8. 8 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Pat the pork¹ chops dry, pound to about 1/4-inch thickness, and season generously with salt and pepper.

2. Cut potatoes⁴ into thick sticks and slice onions⁵ into half-rings.

3. Heat half the oil in a pan over medium-high heat, then fry the potatoes⁴ for 12–15 minutes, stirring occasionally, until golden.

4. Add the onions⁵ to the potatoes⁴, season with salt, and cook another 6–8 minutes until the potatoes are tender and the edges are crisp.

5. Dredge each chop in flour, dip in beaten egg, then lightly coat with flour again.

6. Heat the remaining oil in a separate skillet over medium-high heat, then sear the chops for 4–5 minutes per side until golden brown.

7. Check doneness: the juices should run clear. Serve the chops with the crispy potatoes⁴.