Pork Chop and Red Pepper Flake-Flecked Potatoes

Pork Chop and Red Pepper Flake-Flecked Potatoes
Contributor
Pork chop with red pepper flake flecked potatoes.
Arthur Bovino

Pork chop with red pepper flake flecked potatoes.

A seared, bone-in pork chop with potatoes on a cold night usually hits the spot, especially when the potatoes are liberally seasoned with red chile pepper flakes (serving them with scrambled eggs is my go-to breakfast dish). A little caramelization on the chop, the potatoes get a little sweet and zippy — it's quick, inexpensive, revitalizing and tasty. All good. — Arthur Bovino

Click here to see Recipe SWAT Team: Pork Chops

Ingredients

For the potatoes:

  • 2 Russet potatoes, cut into ¼-inch cubes
  • Vegetable oil
  • ¼ onion, sliced
  • ¼ stick butter
  • Salt, to taste
  • Pepper, to taste
  • Red chile flakes

For the pork chops:

  • Oil
  • ¼ Stick butter
  • 2 bone-in pork chops
  • Salt, to taste
  • Pepper, to taste

For the salad:

  • 7 leaves of Bibb lettuce
  • ¼ onion, sliced thin
  • Splash of grapefruit juice
  • Splash of olive oil
  • Salt, to taste
  • Pepper, to taste

Directions

For the potatoes:

Preheat oven to 450 degrees. Potatoes first — they take longest. Washed and cubed, even the rough ones look good (I don't peel them — skin gives nice texture and color). Get your sauté pan hot, cover the bottom with oil, add the butter and toss in the potatoes. Don't move them around. Let brown on high heat about two minutes, toss, repeat, remove.

Sauté sliced onions about a minute on medium heat, season with salt and pepper. In a baking tray or on a cookie sheet, equally spread out the potatoes and onions. Season with salt, pepper and chile flakes. Bake 15-20 minutes until they're crispy outside and soft inside. Salty, spicy and a little sweet from the carmelizing of the potatoes and onions. Yeah.

For the pork chops:

Meanwhile, back on the farm, cook your pork chop. Get your pan nice and hot. Drizzle oil, add butter. Season chops liberally with salt and pepper on both sides. Put it in, move it once, run the back of a spoon along the center of the chop pressing down to make sure you get an even sear, but otherwise leave it alone for a good two minutes. Flip, repeat, then put in the oven on the tray with the potatoes when they're about five minutes away from done.

For the salad:

You should be able to make your salad in about five minutes. Combine the lettuce leaves and the onions together. A classic vinaigrette is one part acid to three parts oil, but I go even because I like the bite. Lemon rocks but you can use any citrus. For this, I went with grapefruit juice. Add oil, season, whip through it with your fork, dress the salad. Plate with potatoes and chop and dig in. Man, that's good.

Pork Chop Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Chop Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.