Seared Pork Chops with French Fries
Serving Size / Yield
- 4 pork chops, bone in
- salt, to taste
- pepper, to taste
- paprika, to taste
- cumin, to taste (optional)
- 6 potatoes, washed, peeled, and soaked in cold water for 2 hours
- red wine
Heat the oil in a deep fryer or frying pot to 375 degrees. Fry the washed, peeled, soaked, and well-dried potatoes for 2-5 minutes or until they have reached the desired doneness. Allow to drain on a cookie sheet lined with paper towel.
Heat olive oil in a large skillet until the oil is just about to smoke. It should be very shiny. Pat the pork chops dry and season liberally with the spices. Sear for 2 minutes per side and immediately lower heat to medium and finish cooking. Cook until heated to 145 degrees throughought. Transfer to serving dish.
Use the red wine to de-glaze the skillet where the pork chops were cooked. Once the wine has thickened and you've scraped the bottom, top the pork chops with the jus and serve the French fries on the side.