Put your pan-searing skills to practice with either of Chef Kurt Fleischfresser’s incredibly juicy pork chops. Whether you dig into his recipe for seared pork chops with country potatoes or his roasted double pork chops with garlic and pine nuts, his two methods are the best of the best.
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Seared Pork Chops with Country Potatoes
Heat oven to 350°F. Prick potatoes all over with a fork. Brush or drizzle potatoes with olive oil. Generously season with kosher salt and freshly ground pepper. Place potatoes directly on an oven rack and roast until very soft when squeezed and skin is crisp, about 60 to 75 minutes. Set aside to cool slightly.
Pat the pork dry with paper towels. Season well with salt and pepper. Heat oil in a heavy skillet over a medium flame. Fry the chops in the olive oil until nice and brown and cooked through, about 2 to 3 minutes per side. Transfer chops to a plate to rest.
Add onions to the pan. Season with salt and pepper and sauté until translucent, about 5 minutes. Add freshly chopped parsley and stir. While the onions cook, peel and break up the potatoes. Add the potatoes to the pan and cook, stirring occasionally, until golden brown.
Spoon the potatoes onto the base of a medium-size plate. Place the pork chop on top of the potatoes and serve.