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.