Pan-Seared Pork Chops with Lemon Potato Hash
Ingredients
- 4 piecespork chops (1 inch thick)
- 1 poundyukon gold potatoes
- 3 tablespoonolive oil
- 1lemon
- 3 clovesgarlic
- 4 sprigsfresh thyme
- ·salt
- ·black pepper
- 3 cupsarugula
- 1shallot
Prep
- 01
Dice 1 pound yukon gold potatoes into 1/2-inch cubes.
- 02
Mince 3 cloves garlic.
- 03
Mince 1 shallot.
Method
- 01
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Season pork chops generously with salt and pepper. Once oil is shimmering, add pork chops and cook 5–6 minutes per side, until golden and internal temperature reaches 145°F. Transfer to a plate.
- 02
In the same skillet, add 1 1/2 tablespoons olive oil and the diced potatoes. Cook, stirring occasionally, for 10–12 minutes until potatoes are tender and edges are crispy. Add minced garlic and thyme sprigs in the last minute.
- 03
Squeeze half the lemon over the potatoes, season with salt and pepper, and toss. Remove thyme sprigs.
- 04
Divide potatoes and pork chops among plates. Top with a handful of arugula and minced shallot. Drizzle with remaining lemon juice and a light whisper of olive oil.
Spice Tips
For subtle heat, add a pinch of red pepper flakes to the potatoes. A splash of white wine deglazes the pan beautifully after removing the pork chops.
For a creamier version, toss the potatoes with a dollop of crème fraîche before plating. Pork chops cook quickly—don't flip more than once or they'll dry out.