Skillet tender pork chops with fried potato wedges scented with fresh rosemary

An easy and rather fast recipe to enjoy with the family. Cooking the pork chops in the skillet in the way the recipe suggests you'll find that they stay tender and moist all the way through. On the other hand, the chunky potato wedges are nicely crispy on the outside and tender inside and you end up with a rustic and really delicious meal

Cooked by Yiannis Apostolakis

a very talented young Chef 

from "BHMAgourmet" magazine of "TO BHMA" newspaper (2012)

Ingredients (for 4 people):

4 large pork chops from the shoulder, 2 cm thick (deboned)

4 tbsp of olive oil

salt

pepper

500-600 gr. of potatoes, peeled

1-2 sprigs of fresh rosemary, finely chopped

frying oil

Method:

Generously season the pork chops with plenty of salt and some pepper on both sides.

In a spacious non-stick frying pan warm the oil on medium-high heat. When it is well heated place the pork chops in the hot pan. Every 1 minute turn the pork chops on the other side and keep doing this until they get a vibrant dark colour on both sides. Normally, the pork chops should not need more than 4-5 minutes to cook through, staying tender and moist. *** Push the tip of a knife in the centre of each pork chop and if no blood runs out then they are ready.

Cut each potato in 6 wedges – they should be large, about 4 cm each side.

Boil the potatoes in salted water and just before they start "breaking", take off the heat and drain thoroughly in a colander.

In a deep frying pan add plenty of frying oil (it should cover the 1/3 of the height of the potatoes when inside) and warm in high heat. Add the potatoes and using a pair of kitchen tongs constantly turn the potato wedges around until they get a deep golden colour on all sides.

Just before you take the pan off the heat sprinkle with the rosemary and a generous pinch of salt.

Serve the food while it is still hot along with a crispy, green salad.