Meat and Potatoes is a Seared Pork Chop or Steak, seasoned any way you'd like with Soft & Creamy Old Fashioned Hash Browns made from Baked Potatoes refrigerated overnight, optionally with onions fried with the hash. All you need for seasoning is Salt & Pepper, but other seasoning can be used, should you choose.The Beautiful thing about this dish, is that the same pan with the Fat already there is used right after searing the meat to cook the potatoes. Having supper (Meat & Potatoes or Meat & Hash Browns) ready in about 25 minutes.
Servings: 2
Equipment
- 1 Skillet
- 1 Roasting Pan
Ingredients
- 2 Fatty Pork Chops or Steaks - completely thawed and at or close to room temp
- 2 Large Potatoes - Baked
- 1 Onion - Diced, optional
- Salt & Black Pepper - to taste
- 1/4 C Rendered fat - Add Lard or Oil to get around this much
Instructions
- Start the night before by piercing the ends of two Potatoes and baking for 50 minutes at 400 F. Refrigerate for the next day.
- Heat a Skillet up over medium heat. Trim the excess fat from the meat, Pat the room temp meat dry and Season with Kosher Salt. Chop Fat Trimmings into small pieces. Add it to the pan and cook until golden and crisp. Discard the Crackling. Add Lard or Oil to make about 1/4 C of fat if needed.
- Place the meat into the pan and sear on both side for 5 minutes or until desired doneness. Remove the Meat to allow to rest. While the meat is searing, peel and dice the Potatoes to desired size and dice the onions.
- Add the Potatoes to the Hot Pan and leave it there for 1–2 minutes. Scrape the bottom of the pan and mix the potatoes. Add the Diced Onions on top and leave for another 1–2 minutes and repeat, scraping the bottom of the pan and mixing the potatoes until done to your liking.
Notes
Depending on the thickness, the sear time can be 5 minutes or slightly more for 1 inch and thicker or 2–3 minutes per side for thinner cuts. When the juices start to run clear is a good indication that the meat is done.
Pork Chops Internal Temperature
- 145 F – 150 F for Medium Rare
- 150 F – 155 F for Medium
- 155 F – 160 F for Medium Well
- 160 F for Well Done
Steak Internal Temperatures
- Rare – 120 F – 125 F
- Medium Rare – 130 F – 135 F
- Medium – 140 F – 145 F
- Medium Well – 150 F – 155 F.
- Well Done – 160 F and above