Pork Chop and Potato Hash with Herbs

1Bring a medium pot of salted water to a boil. Add the diced potatoes and cook for 5 minutes until just tender but still firm. Drain and set aside.

2Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil (2 tablespoons) and the butter until melted and shimmering.

3Add the diced pork chops to the skillet in a single layer. Season with salt and pepper. Cook without stirring for 3-4 minutes until the bottom is golden brown.

4Flip the pork pieces and cook for another 3 minutes until cooked through and browned. Remove pork from skillet and set aside.

5In the same skillet, add the remaining 1 tablespoon olive oil (2 tablespoons). Add the chopped onion and cook for 3-4 minutes until translucent and slightly caramelized.

6Add the minced garlic, rosemary, and thyme to the onions. Cook for 1 minute until fragrant.

7Add the drained potatoes to the skillet. Spread them out evenly and cook undisturbed for 4-5 minutes to develop a crispy golden crust.

8Stir the potatoes gently, then add the cooked pork back to the skillet. Mix everything together and cook for another 2 minutes to combine flavors and heat through.

9Taste and adjust seasoning with salt and freshly ground black pepper as needed.

10Remove from heat and sprinkle chopped fresh parsley (2 tablespoons) over the hash as a bright garnish.

11Serve hot, ideal for breakfast or brunch alongside eggs or a fresh green salad.