The Truckstop Recipe

Prep the pork

Pat the pork loin chops dry with paper towels. If they are more than 1-inch thick, pound gently with a meat mallet to an even 3/4–1 inch thickness for even cooking.

Season both sides of the pork chops evenly with 1.5 tsp salt, 1 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika. Place the 3/4 cup flour in a shallow dish and lightly dredge each chop, shaking off excess flour.

Par-cook potatoes (optional)

If you prefer faster crisping, par-boil the diced potatoes in salted boiling water for 4 minutes until just tender, then drain and let steam-dry for 1–2 minutes. Alternatively, use raw potatoes for a longer crisping time.

Heat 2 tbs vegetable oil and 1 tbs butter in a large heavy skillet (12-inch) over medium-high heat until shimmering. Add the diced potatoes in an even layer. Cook without stirring for 3–4 minutes to allow a crust to form, then toss and spread again. Continue cooking, stirring every 3–4 minutes until potatoes are golden and tender, about 12–15 minutes total (longer if raw).

When potatoes are about halfway done, push them to one side of the skillet and add the remaining 1 tbs oil and the sliced onion. Sauté the onions until soft and slightly caramelized, 6–8 minutes, mixing occasionally with the potatoes so flavors combine. Stir in 1 tsp salt, 1/2 tsp black pepper and 1 tsp fresh thyme leaves. Keep the potatoes and onions warm on the lowest heat while you cook the pork and make gravy.

Pan-fry the pork

In a separate large skillet (or after transferring potatoes to a plate), heat 1 tbs vegetable oil over medium-high heat until shimmering. Add the dredged pork chops, cook without moving for 3–4 minutes until a deep golden crust forms. Flip and cook 3–4 minutes on the other side, or until internal temperature reaches 145°F (63°C). Remove chops to a warm plate and tent with foil to rest for 5–7 minutes. Reserve the browned bits and any pan drippings for the gravy.

Make the gravy

Reduce heat to medium. In the pork skillet with the browned bits, add 2 tbs unsalted butter and melt. Sprinkle 2 tbs flour into the melted butter and whisk constantly to form a smooth roux, cooking 1–2 minutes until it turns light golden and loses raw flour taste.

Slowly whisk in 2 cups chicken or pork stock, making sure to scrape up browned bits from the pan. Bring to a gentle simmer; the gravy will thicken in 3–5 minutes. Stir in 1 tsp Worcestershire sauce and 1 tsp soy sauce for depth. If using, whisk in 2 tbs heavy cream to round out the gravy. Taste and adjust seasoning with salt and pepper.

If gravy becomes too thick, thin with a splash more stock or water to reach desired consistency. Keep warm on very low heat.

Assemble and serve

Divide the skillet potatoes and sautéed onions among 4 plates or a large serving platter. Place one pork chop on top of the potatoes on each plate. Spoon plenty of pan gravy over the pork and potatoes.

Optional fried eggs

In a small nonstick skillet, melt 1 tbs butter over medium heat. Crack eggs into the pan and fry to desired doneness (sunny-side up 2–3 minutes for set whites and runny yolks, or flip for over-easy). Season eggs with a pinch of salt and pepper. Place an egg on top of each pork chop for an authentic 'truckstop' finish.

Garnish with chopped fresh parsley and a few drops of hot sauce if desired. Serve immediately.