10 Oz Center Cut Grilled Pork Chops With French Fried Potatoes Recipe

Bring chops to temperature and season

Remove pork chops from refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry thoroughly with paper towels. In a small bowl combine 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp smoked paprika. Rub both sides of each chop with 1 tbsp olive oil, then evenly season with the spice mixture, pressing gently so it adheres.

Preheat grill or skillet

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). If using a heavy skillet or cast-iron pan, preheat over medium-high heat until very hot. Lightly oil grates or pan surface if needed to prevent sticking.

Sear and cook chops

Place chops on the hot grill or skillet. Sear without moving 3–4 minutes until a deep golden-brown crust forms. Flip and add 1 tbsp butter and the thyme sprigs to the pan (or place butter on top of chops on the grill). Continue cooking on the second side 3–5 minutes. Use an instant-read thermometer inserted into the thickest part of the chop: remove when it reaches 135°F (57°C) for medium (carryover will bring to about 140°F / 60°C). Thicker chops may require up to 6–8 minutes after flipping. Do not overcook to avoid dryness.

Rest and finish

Transfer chops to a cutting board, tent loosely with foil and rest 5–7 minutes. Squeeze the half lemon over the chops if desired for bright finishing, then serve whole or sliced.

Prepare potatoes

Peel potatoes if desired (skin-on is fine). Cut potatoes into 1/4–3/8 inch (6–9 mm) sticks for classic fries. Place cut potatoes in a large bowl of cold water and rinse briefly, then drain and refill with fresh cold water. Soak at least 30 minutes (or up to 2 hours) to remove excess starch; this yields crisper fries. For quicker service, soak while chops come to temperature.

Dry and dust

Drain soaking water and spread potato sticks on clean kitchen towels or paper towels. Pat thoroughly dry—moisture will cause oil splatter. If using cornstarch for extra crispness, toss the dried fries with 1 tsp cornstarch to lightly coat, then shake off excess.

Heat oil and fry (first fry)

Pour 3–4 cups oil into a heavy, deep pot or fryer and heat to 325°F (163°C). Fry potatoes in batches so they can float freely, about 3–4 minutes per batch, until tender but not colored. Remove with a slotted spoon to a paper towel-lined tray. Repeat with remaining potatoes. Maintaining 325°F is important for the initial cooking stage.

Raise temperature and fry (second fry)

Increase oil temperature to 375°F (190°C). Fry the pre-cooked potato batches again in small batches for 1.5–3 minutes each, or until golden brown and crisp. Transfer to a paper towel-lined tray and immediately season with 1 tbsp kosher salt and 1/2 tsp black pepper while hot so seasoning adheres.

Serve

Plate fries alongside rested pork chops and serve immediately. If desired, offer ketchup, mayonnaise, or your favorite dipping sauce on the side.