Featured Recipe
Pork Chops and Lemon-Rosemary Fries
By Kate
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Pork loin chops cooked in butter, coated lightly, served with golden lemon and rosemary roasted fries. Sauce made from chicken stock, mustard, and cream. Potatoes crisped with olive oil, garlic, lemon zest, and fresh rosemary. Roasting time adjusted for even browning. Butter sautéed chops, rested before sauce. Sauce thickened with flour then reduced. Twist: sweet smoked paprika replaces garlic. Mayonnaise swapped for crème fraîche for tang. Potato amount slightly reduced, oil decreased, romarin increased.
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Prep:
25 min
Cook:
38 min
Total:
Serves:
4 servings
Pork
Fries
Comfort Food
Easy Dinner
French Inspired
Introduction
Pork chops. Straightforward. Pan-seared in butter—golden crust, juicy inside. Fries? Forget deep-frying. Roasting with paprika, lemon zest, and rosemary. Aroma fills kitchen. Paprika swapped garlic here; earthier, smoky notes. Fresh lemon zest teamed with rosemary after baking, hits bright and piney. Sauce? Chicken broth base thickened by a touch of flour, zesty mustard in the fold. Cream replaced by tangy crème fraîche—punchier finish. Rested chops soak in sauce heat, tenderness locked. Timing tweaked. Potatoes crisp a minute longer. Butter under pork trimmed. Small changes; punchy results. Simple setup but with a twist on familiar flavors.
Ingredients
Fries
- 475 g (1 lb) Russet potatoes, unpeeled, cut into 1.5 cm (1/2 in) wedges
- 20 ml (1 1/3 tbsp) olive oil
- 5 ml (1 tsp) smoked sweet paprika
- 1 lemon, finely zested
- 15 ml (1 tbsp) chopped fresh rosemary leaves
- Salt and pepper
- 4 boneless pork loin chops, about 1 cm (1/2 in) thick
- 25 ml (1 2/3 tbsp) unsalted butter
- 10 ml (2 tsp) all-purpose flour
- 330 ml (1 1/3 cups) chicken broth
- 25 ml (1 2/3 tbsp) whole grain mustard
- 25 ml (1 2/3 tbsp) crème fraîche
Pork Chops
About the ingredients
Potatoes: the Russets hold up well for wedges, starchiness helps crisp edges. Keep skins on for texture and nutrients. Olive oil reduced slightly to avoid sogginess but still needed for browning. Paprika brings smoky warmth instead of raw garlic pungency, good balance with herb notes. Use fresh rosemary minced fine for even distribution and to avoid woody bits. Pork chops boneless and uniform thickness ensure even cooking. Butter quantity cut to prevent burning but enough to brown meat well. Flour dusting is minimal to avoid heavy gravy. Mustard: whole grain adds slight crunch and deeper tang. Crème fraîche thickens, no need for mayo, slight tartness adds complexity to sauce.
Method
Fries
- Position oven rack center. Preheat to 215°C (415°F). Line baking sheet with parchment.
- Toss potato wedges with olive oil, paprika, salt, and pepper right on tray.
- Spread out without overlap. Roast 22 minutes. Flip wedges over; roast an additional 18 minutes or till golden and crisp.
- Remove, scatter lemon zest, and rosemary over fries. Stir gently. Adjust seasoning last.
- While potatoes cook, heat butter in heavy skillet over medium-high.
- Season pork with salt and pepper. Sear chops 5 to 6 minutes each side. Cook until just pink or preferred doneness.
- Transfer chops to plate, cover loosely. Rest 6 minutes.
- In same pan, sprinkle flour. Stir constantly for 35 seconds to cook flour taste.
- Pour in chicken broth and mustard; bring to boil.
- Simmer, uncovered, 4 to 5 minutes to reduce sauce by half.
- Remove pan from heat. Whisk in crème fraîche until smooth and sauce thickens slightly.
- Serve pork chops with fries. Spoon warm sauce over chops.
Pork Chops
Technique Tips
Oven preheated high for crisp fry texture. Keep fries spread in one layer—crowding leads to steaming. Halfway flip vital for even crisping. Adding lemon zest and rosemary post-cook preserves freshness and bright flavors. Pork seared on medium-high but not too fast, crust forms slow enough. Rest essential for even juices. Sauce made in same pan, using fond left by meat, builds flavor. Flour swiftly blended—no lumps. Broth and mustard added to simmer and reduce, thickening naturally. Remove from heat before adding crème fraîche prevents curdling. Whisk gently for silky sauce. Serve immediately to enjoy balance of crispy fries, tender pork, and tangy sauce.
Chef's Notes
- 💡 Use Russet potatoes. They hold up well. Starchiness helps get crisp edges. Always keep skins on for nutrients. Cut wedges evenly for uniform texture. Olive oil is key—too little leads to sogginess.
- 💡 Smoked paprika adds a unique depth. It replaces raw garlic for warmth. Mix well with oil and ensure fries coated fully. Adjust salt and pepper depending on taste. Fresh rosemary—minced fine—helps distribute flavor.
- 💡 Cook pork chops with attention. Medium-high heat ensures a golden crust. Sear well for taste. Rest after cooking. This allows juices to settle. Cut back on butter to prevent burning.
- 💡 Flour helps thicken the sauce. Dust lightly for effect. Combine with broth and mustard quickly. Simmer to reduce. Remove from heat before adding crème fraîche. This keeps sauce smooth.
- 💡 Remember to serve immediately. Crispy fries and tender chops are key to enjoyment. Prevent reheating for best texture. Batch cooking? Reheat fries alone. Store sauce separately.
Kitchen Wisdom
How can I make fries extra crispy?
Ensure potatoes are cut evenly. Spread fries apart on the tray. High heat is essential. Flip halfway for even cooking.
What if my pork is overcooked?
Avoid cooking too long. Sear turning only once. Resting helps retain moisture. Consider using a thermometer for precision.
Can I substitute ingredients?
Yes, use different mustard types. Swap crème fraîche with sour cream if needed. Choose other herbs like thyme or basil.
How should I store leftovers?
Separate fries and pork. Refrigerate in airtight containers. Reheat fries in the oven—not microwave. Keeps texture better.
