Pork Chop Fried Potatoes (Print Format)
Buttery fried potatoes with sautéed onions and chives complement pork chops deliciously.
# Ingredients:
→ Main Ingredients
01 -
2 cans sliced potatoes (15 oz each)
02 -
3 tablespoons unsalted butter
03 -
1 medium yellow onion, sliced into strips
04 -
2 teaspoons salt, or to taste
05 -
2 teaspoons ground black pepper, or to taste
06 -
1 tablespoon chopped fresh chives, or to taste
# Steps:
01 -
Drain canned sliced potatoes thoroughly in a strainer and pat dry with paper towels to remove excess moisture.
02 -
Peel the yellow onion and slice it into thin strips.
03 -
Melt butter in a skillet over medium heat; add sliced onions and sauté for 10 to 12 minutes until soft and golden brown.
04 -
Add dried potatoes to the skillet with onions and butter, tossing briefly to combine. Spread potatoes evenly in the pan and cook over medium heat for about 15 minutes, tossing occasionally and flattening the potatoes to ensure even frying.
05 -
As potatoes begin to develop a golden color, generously season with salt and black pepper, adjusting to taste.
06 -
In the final 10 minutes, increase heat to medium-high to achieve desired char on potatoes, frequently tossing with a spatula to prevent burning and spreading them flat to maximize contact with the pan.
07 -
When potatoes reach preferred crispness, stir in sliced chives and serve immediately with additional cracked black pepper as desired.
# Tips:
01 -
Patting the potatoes dry before frying ensures they become crispy rather than soggy.