Pork Chop Fried Potatoes

Pork Chop Potatoes make an ideal side that complements the rich flavor of pork chops perfectly. These fried potatoes use canned sliced potatoes which fry up crispy and golden every time. A simple combination of butter, salt, pepper, onions, and chives elevates this humble side dish into something truly special.

I first tried this recipe when I needed a quick side for pork chops and was amazed by how well canned potatoes transformed with just a bit of butter and seasoning. Now it’s a go-to whenever I want a fuss-free potato dish with a ton of flavor.

Ingredients

• Two cans of sliced potatoes: fifteen ounces each. Canned potatoes save time and stay firm when fried
• Three tablespoons of butter: gives richness and helps to caramelize the potatoes and onions
• One medium yellow onion: adds sweetness and depth when sautéed
• Two teaspoons of salt or to taste: potatoes need good seasoning to shine
• Two teaspoons of black pepper or to taste: adds kick and complements pork wonderfully
• One tablespoon of fresh chives or to taste: for that fresh oniony finish that brightens the dish

Step-by-Step Instructions

Squeeze and Dry the Potatoes:

Drain the canned potatoes very well in a strainer then pat them dry with paper towels. Removing moisture helps the potatoes to crisp up when frying.

Slice the Onion:

Peel the yellow onion and cut it into thin strips. Thin slices will cook evenly and caramelize nicely.

Sauté the Onions in Butter:

Melt butter in a skillet over medium heat and add the sliced onions. Cook for ten to twelve minutes stirring often until the onions soften and turn a golden caramel color. This develops a sweet aroma and flavor base.

Add Potatoes to the Pan:

Toss the drained potatoes into the skillet with the butter and onions. Stir so the potatoes are coated and warmed through. Then spread them out evenly over the pan’s surface.

Fry the Potatoes Slowly:

Keep the heat at medium and let the potatoes fry for about fifteen minutes. Toss occasionally to prevent sticking but keep spreading the potatoes flat so they develop a golden crust on all sides.

Season Generously:

As the potatoes begin to brown, sprinkle salt and pepper heavily since potatoes absorb seasoning. Taste and adjust for your preference.

Turn Up the Heat for Crispness:

In the last ten minutes, increase the heat to give the potatoes some nice charred spots. Toss frequently with a spatula to avoid burning and flatten the potatoes each time for maximum contact with the pan.

Finish with Chives and Serve:

When the potatoes reach your preferred level of crispness, sprinkle the sliced chives on top. Add cracked black pepper to finish and serve alongside your pork chops.

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I have a soft spot for the caramelized onions in this dish. They add that sweet counterbalance to crispy, salty potatoes. My family loves when I make this because it reminds us of cozy, simple meals shared around the table on busy weeknights.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium heat to preserve the crispiness rather than microwaving.

Ingredient Substitutions

Fresh potatoes can be used but parboil and dry them thoroughly before frying. You can swap chives for green onions or parsley depending on what you have on hand.

Serving Suggestions

These potatoes pair beautifully with pork chops, grilled chicken, or even breakfast eggs. Try topping with a dollop of sour cream or a sprinkle of shredded cheese for a twist.

Recipe FAQs

→ Can fresh potatoes be used instead of canned?

Yes, fresh potatoes can be sliced and par-cooked before frying to achieve a crispy yet tender texture similar to canned potatoes.

→ What type of butter works best for frying the potatoes?

Unsalted butter is ideal, as it allows you to control the saltiness while providing a rich flavor and beautiful browning during sautéing.

→ How do I get the potatoes crispy without burning?

Use medium heat and spread the potatoes evenly in the pan. Toss occasionally and raise the heat at the end to develop char without burning.

→ Can I add other herbs for extra flavor?

Yes, herbs like thyme or rosemary pair well and can be added during cooking to infuse the potatoes with additional aromatic notes.

→ What is the purpose of adding chives at the end?

Chives provide a fresh, mild onion taste and vibrant touch that brightens the buttery fried potatoes just before serving.