Called “die Wiesn” by German locals, Oktoberfest runs from late September to the first weekend in October and is an important part of Bavarian culture. Hearty and savory, these bacon-and-onion-topped chops with fried potatoes bring the flavor of the festival to your table. Serves 4.
Ingredients
Oktoberfest Pork Chops
4 bone-in pork chops (or substitute boneless)
1/4 lb bacon, chopped
1/2 med onion, julienned
1/2 t salt
1/2 t freshly ground black pepper
1 T olive oil
2 T Dijon or whole-grain mustard
1/2 t Hungarian paprika
1 T butter
1/3 c dry cooking Sherry
1 c heavy cream
German-Style Fried Potatoes
1 1/2 lb unpeeled med Yukon gold potatoes, cut into 1/4” slices
2+2 T olive oil
2 T white wine vinegar
1 T Dijon mustard
1/4 lb thick-cut bacon strips, cooked until crispy, chopped
1 t kosher salt
1/2 t black pepper
1/2 c red onions, finely chopped
2 T chopped, fresh chives or green onions (green parts only)
Steps
Oktoberfest Pork Chops
In large, heavy-bottomed skillet over med heat, sauté bacon until lightly browned. Add onion and cook until softened slightly golden. Remove onions and bacon from pan and keep warm; do not wipe pan. Generously season pork chops with salt and pepper. Over med-high heat, add olive oil to bacon drippings and cook chops approx. 3 min per side, until almost cooked through. Add mustard, butter and paprika to pan; deglaze with Sherry and reduce by half, approx. 1 min. Add cream and reduce until thickened, approx. 2 min. Plate chops and top with sauce, bacon and onions. Serve with German-Style Fried Potatoes.
German-Style Fried Potatoes
Preheat oven to 425°. Place potato slices onto a baking sheet, add 2 T oil and toss well. Arrange in a single layer and roast for 15-20 min, until the bottom side is browned and crispy and the potato is tender. Whisk 2 T oil, vinegar and mustard in small bowl. When potatoes are done, transfer to a bowl, season to taste with salt and pepper, and add dressing and remaining ingredients. Gently fold and serve.
