Growing up as a California girl, we rarely ever served meat and potatoes for dinner. We ate lots of pasta, salads, and the occasional pork tenderloin or barbequed hamburgers (almost never ribs or steak), and potatoes were reserved for veggie stir-fries or mashing on Thanksgiving. Yet strangely enough, I was craving potatoes again. There’s something about this chilly winter weather that has me lusting after pan-fried potatoes, with their crispy golden skins and soft delicate insides. Add a generous sprinkling of salt on top, and they’re absolutely irresistible. Thankfully, this time I was prepared, and I had a couple of small red potatoes sitting in my fridge. And the perfect complement to potatoes? Pork chops!
Pork and Potatoes
I added some green beans for some extra color and veggie vitamins, but carrots, broccoli, or corn would all taste good as well. And in case you didn’t catch my sweet potato post, remember to cut the potatoes thinner to cook faster!
2 small or 1 medium red potato, cut into small pieces
1 medium pork chop
salt & pepper
- Add 1-2 tsp olive oil in a pan over medium-low heat. Add potatoes and cook, stirring occasionally, for 20-25 minutes or until potatoes turn a light golden brown. Salt and pepper to taste.
- Remove potatoes from pan, add another ½-1 tsp olive oil, and cook pork chop, flipping once. Either cook according to package directions or until the inner temperature reaches 145° (medium) to 160° (well-done). Serve warm.