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Pork Chops with Potato Galette

Pork and potatoes combine to create a simple rustic dinner that is very easy to make.

BLOG POSTINGS > Everyday Meals

Pork Chops with Potato Galette

by zirbirt

I tend to enjoy the simple things in life. This holds true with dinner also, nothing beats just simple meat and potatoes. Sure you can dress it up and make it fancy, but really, the simple combination of meat and potatoes is all I need.

The meat is simple, I love it grilled or pan seared. So, the question is what to do with the potatoes. I know many people get stuck in this same place. I mean we think potatoes and we automatically think Baked, Fried or Mashed. Anything else is just too complicated or time consuming. This isn't true, a very simple Potato Galette is a fantastic dish that is simple to make and only uses a couple of ingredients.

So what is Potato Galette? Well, basically it's sliced potatoes pan seared in butter, then baked. The only required ingredients are potatoes, salt, pepper, and butter. You can then add anything you want to that, if you wish, or just keep them that basic. The end result is a dish that gives you wonderful buttery potatoes with a little bit of crunch to it. Its similar to a scalloped potato, but in my opinion it is much better.

To make it, you start with 3-4 medium sized potatoes. You can use any type of potato you wish, but I usually use russets for this. You have to slice them thin, so if you have a mandolin slicer, that's the best way to go. If you do not, or like me you cannot find it, just cut the potatoes in half and run them through the slicer on your food processor.

Put all the potatoes into a medium bowl and add a solid pinch of salt, and some pepper.

Now we need a 12" pan. I use a cast iron skillet for this, but any oven safe pan will do.

Heat it over medium heat, and stick in 3 Tbs of butter. let the butter melt until it is bubbly.

Then pour all that butter onto the potatoes.

Place the pan back on the stove.

Then toss the potatoes in the bowl with a fork, to get the butter distributed.

Back to the pan, I toss in 3 more tablespoons of butter. Then while it is melting, I start to lay my potato slices.

I start from the outside and place each slice so it is just overlapping the last.

I continue doing this until the entire pan has 1 layer of potatoes in it.

The butter will melt as I go, so I just kinda move it out of the way when I need to.

Ok, so that's the only layer I care about making look good. Since this entire dish gets flipped, that is the layer that will be on the top. So I want it to look nice and pretty.

I take about half the remaining potatoes and spread them on top of my fancy potatoes.

*optional* I add some chees at this point.. not a ton, just about half a cup.

Then I just put the rest of the potatoes on, and spread them evenly.

Ok, so I screwed up on this one. I had a lot going on in my kitchen that day, and ended up rushing to get this into the oven. The result was serviceable but not quite like I like them. Normally you would let this sit in the pan for about 8 minutes. This will let the potatoes on the bottom get a nice brown on them. You want the entire bottom browned.

I, of course, gave it about 3 minutes.. while chasing a 2 year old complaining that the tablet wouldn't turn on, wanting juice, wanting this toy or that toy.. etc.. So I didn't let it brown enough.

Anyhow... you then put this into a 425 degree oven for about 20-25 minutes.

Once it's done, you just let it cool for about 5-10 minutes, then flip it onto a plate or other surface. I suggest running a spatula under it just to separate it from the pan before you flip it.

Then you just cut it like you would a pizza.


Ok, we still need some meat for our meat and potatoes. So lets get some pork chops (or pork tenderloin slices) I usually go with about 1/2 an inch on my cuts, so if your using my timings/temperature you will need to consider that.

First, we want to salt and pepper our chops.

Then, I just heat my pan or skillet over medium heat until it is nice and hot (about 5-8 minutes). I spray just a bit of olive oil on the pan, then lay my chops down.

After 3 minutes, I rotate the chops 1/4 of a turn, then let them cook 3 more minutes.

I then flip, cook 3 minutes, rotate 1/4 turn then cook 3 minutes.

Now, I check to see if they are done. I do this by feeling them. If you press down on a raw chop, or undercooked chop it will feel a bit squishy. An overcooked chop will feel very firm. The trick is finding the right balance of firm and squishy to get to a perfectly cooked chop.

So, I suggest, use a meat thermometer. Your looking for about 150 degrees, so feel the pork as you test it, paying attention to how squishy it is at different temperatures. Do this a few times and you will blow peoples minds when you can just touch the pork and tell them if it's done.

If after doing the cook,turn,flip,turn cycle my pork is in fact, not done, I simple leavy it on the griddle and let it finish. I don't flip it again. It should only take a couple more minutes. Once it is done, I put it on a board and let it rest for about 5 minutes.

Now both the pork and the potatoes just go on a plate and they are ready to eat.

Such a simple dinner, with so few ingredients. I mean: Pork, potatoes, salt and pepper and butter, plus optional cheese. That's all there is to it!

Hope you enjoyed this posting! Thanks for reading.

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