Pork, egg and chips

Juicy Pork Chop, Perfect Fried Egg and Triple Cooked Chips

Juicy Pork Chop, Perfect Fried Egg and Triple Cooked Chips

This recipe will give you a few simple tips and tricks for cooking a perfect, juicy pork chop and how to make triple cooked chips!

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Introduction

I posted a Triple Cooked Chips recipe yesterday. I think they’re one of the handiest ways to really take a meal to the next level. Today I’m going to post a couple of recipes for things you might do with those triple cooked chips. Just simple, wonderful meals that take well to a few properly done, crispy, crunchy chips.

This is about as straightforward and honest a way as there is to really make the most of these chips. Save for perhaps a good old fashioned fish and chips, but we’ll come to that later.

I’ve worked in pubs for a good few years now. I have heard of any number of old dishes that came to prominence and faded away into obscurity. There were those like lobster thermidor. The dish was once prized as a symbol of decadence. Now, however, modern palates seem to see it as an act of over-indulgence. Then there were dishes like yankee gammon, a simple yet delicious combination of gammon, cheese and pineapple perfect for a filling evening meal.

That’s not to say that those dishes don’t still hold some traction. I used lobster thermidor as an example because people still speak of it so fondly. I am sure it and others will someday rise again in the court of public opinion.

There are, however, dishes that never seem to go away. I have indulged in fine dining for most of my adult life. I am almost ashamed to admit there were points in the past where I would scoff at the idea of a good old fashioned pub meal or anything I didn’t deem to be sufficiently sophisticated. Fortunately, these things change and I now recognise the value of a great range of different types of cooking I had previously denied myself for nothing but the silliest of reasons.

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About this dish

One of those classic pub dishes that just don’t go away is gammon, egg and chips. And when it’s done right it’s a very simple, satisfying dish that hits all the right buttons. The salty, meatiness of the pork, the crispy crunch of the chips and the richness of a perfectly cooked egg all contribute something wonderful to this beautiful, straightforward dish.

In this version, I have substituted the gammon for straight pork. I find it a little more elegant and it gives you a little more control of the flavours in the dish. I have also omitted a sauce, but if you would like a suitable accompaniment, there would be nothing wrong with the addition of a simple hollandaise sauce. You’ll find my recipe for a hollandaise sauce here if necessary! After all, the two dishes, despite serving such different purposes, share a surprising number of similarities.



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Pork, egg and chips

Juicy Pork Chop, Perfect Fried Egg & Triple Cooked Chips

This recipe will give you a few simple tips and tricks for cooking a perfect, juicy pork chop and how to make triple cooked chips!
Course Main Course
Servings 2

Ingredients
  

  • 2 Pork Chops at room temperature
  • 4 Russet Potatoes
  • 2 Eggs
  • Salt
  • Pepper

Instructions
 

  • Peel the potatoes and cut them into chip shapes. It doesn’t really matter how big those chips are, as long as they’re fairly uniform in size.
  • Next you’ll want to simmer them in a pan of boiling water until the centre softens and the edges start to fluff up. You want the potatoes to be pretty much cooked at this stage, but you don’t want them falling apart.
  • Drain the water and cool the chips, first to room temperature and then in the fridge.
  • Once they’re ready, cook them in a deep fat fryer at 160c until they begin to brown and crisp up. Don’t be afraid to give them some time at this stage. As long as they don’t start to burn you’re perfectly safe.
  • Once they’re ready, remove them again and cool them all the way back down.
  • Pat the pork chops dry and season with salt. Pepper can also be added now or at the end of the cook.
  • Place them in a medium hot pan and fry for about 3.5 minutes a side, or until the pork reaches an internal temperature of 145f. During the last minute of cooking, drop some butter into the pan and lightly baste the top as it cooks.
  • Remove the pork from the pan and the pan from the heat, allowing the pork to rest for a few minutes whilst you cook the egg.
  • Pour away the oil and wipe the pan quickly with some kitchen roll. You don’t have to be too thorough, but do be careful!
  • Re-oil the pan and without putting it back on the heat, crack one of the eggs in and allow it to cook in the residual heat.
  • Season a little with salt and optionally with pepper and paprika. While you rest the pork, put the chips back into the fryer at 180c until they’re really nice and crisp.
  • Pour them out into a large bowl with some salt and give them a little shake, then you’re ready to plate.
Keyword chips, egg and chips, Eggs, fries, pork, pork and chips, pork chop, triple cooked chips

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