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Ingredients
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Jalapeño Pork Chops
French Fries
Method
Jalapeño Pork Chops
- 1
Prepare jalapeño marinade
Stem and finely chop the jalapeños; remove seeds if you prefer milder heat. In a bowl, combine chopped jalapeños, minced garlic, olive oil, soy sauce, lime juice, brown sugar, smoked paprika, ground cumin, kosher salt, and black pepper. Stir until sugar dissolves and ingredients are well combined.
- 2
Marinate pork chops
Pat pork chops dry with paper towels. Place chops in a shallow dish or zip-top bag and pour half of the jalapeño marinade over them, reserving the other half for later basting. Coat chops evenly, press out extra air if using a bag, and refrigerate for at least 30 minutes and up to 2 hours.
- 3
Cook pork chops
Remove pork chops from refrigerator 15 minutes before cooking to come toward room temperature. Heat a large skillet (cast iron recommended) over medium-high heat until hot. Add butter and swirl to coat the pan. Place pork chops in the skillet and sear without moving for 3-4 minutes until a golden crust forms. Flip chops and reduce heat to medium. Spoon the reserved marinade over the tops and continue cooking another 4-6 minutes, or until internal temperature reaches 145°F (63°C) measured at the thickest part. Baste once more halfway through cooking for maximum flavor.
- 4
French Fries
- 5
Prep potatoes
Wash and peel potatoes if desired. Cut into 1/4 to 1/2-inch thick sticks for classic fries. Place cut fries into a large bowl of cold water and soak 20-30 minutes to remove excess starch (this helps them crisp). Drain and pat completely dry on clean kitchen towels or paper towels.
- 6
Par-fry (optional for extra crispiness)
Heat vegetable oil in a deep skillet or pot to 325°F (160°C). Working in batches, fry potatoes 3-4 minutes until pale and slightly tender but not browned. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain and cool. Increase oil temperature to 375°F (190°C) for final fry.
- 7
Final fry
Once oil reaches 375°F (190°C), return potatoes in batches and fry 2-3 minutes until golden brown and crispy. Remove and drain on paper towels. Immediately season with kosher salt and optional paprika while still hot.
- 8
Alternative oven-baked method
If you prefer not to fry: toss dried potato sticks with 2 tbs oil, spread in a single layer on a baking sheet, bake at 425°F (220°C) for 20-30 minutes, flipping halfway, until crisp and golden. Season with salt and paprika.