Best oven chips with pork chops and fried eggs
Prep time: 15 minsTotal time: 
Best oven chips with pork chops and fried eggs
We’re putting those chips in your freezer to good use by getting them extra crunchy in the oven, roast-potato style. Serve with a side salad for a boost of greens
Prep time: 15 minsTotal time: 
Spencer Lengsfield
Spencer Lengsfield
Ingredients
- 2 tbsp vegetable oil
- 250g frozen chunky oven chips
- 2 pork chops (about 350g)
- ½ tsp garlic granules
- 2 eggs (we used Taste the Difference Golden Yolk)
For the mustard mayo
- 2 tbsp Hellmann’s Lighter Than Light Mayonnaise
- 1 tbsp wholegrain mustard
- 1 tbsp capers, roughly chopped
- 1 tbsp chives, finely snipped, plus extra to serve
- zest of ½ lemon
Step by step
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Preheat the oven to 220°C, fan 200°C, gas 7. Put half the oil on a baking tray and heat in the oven for 5 minutes. Once hot, carefully add the chips and cook for around 35 minutes, turning every 10 minutes or so, until golden and crunchy. Finish with a good pinch of sea salt flakes.
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Meanwhile, whisk together the ingredients for the mustard mayo. Season to taste and set aside. Add the remaining oil to a non-stick frying pan over a medium-high heat. Pat dry the pork chops and sprinkle over the garlic granules and some seasoning. Add to the pan, starting with the fatty edge. Cook for 2 minutes or until the fat is golden brown. Cook for a further 2-3 minutes on each side, or until an even crust forms and the juices run clear. Set aside to rest for 5-7 minutes before removing the bone and slicing.
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In the same pan, crack the eggs into the hot oil. Season and cook for a few minutes or until the white is set, the yolk is still runny and the edges are crisp. Divide the sliced pork chops, chips and crispy fried eggs between plates. Scatter over some extra chives and serve with the mustard mayo.
