Ingredients
- 1 packet Eskort Creamy Pepper Loin chops
- 1 tablespoon oil
- 800 grams baby potatoes – halved
- 2 teaspoons garlic
- 2 teaspoons dried basil
- Salt
- Pepper
- Chopped parsley
Method
- Parboil the baby potatoes until fork tender – strain and keep aside
- Heat oil in a large skillet/pan
- Once heated add the oil and fry the chops in batches, about 5-6 minutes aside until golden – remove and cover with foil to keep warm
- To the same pan, add the garlic and parboiled potatoes
- Fry on high heat for 3-5 minutes until the edges get crispy
- Add in the dried basil and season with salt and pepper
- Lay the pork chops on the crispy potatoes and garnish with chopped parsley
Serve
Serve with a large garden salad
