Peel the potatoes and cut them into thick chips approximately 1.5 cm wide. Soak them in cold water for 15 minutes then drain well.
Pat the pork chops dry with kitchen paper and season both sides with salt and pepper. Dust lightly with flour.
Heat the oil in a large frying pan over a medium high heat. Once hot, add the pork chops and fry for 5 minutes on each side until golden. Remove and set aside on a plate.
Finely dice the onion and mince the garlic. Add to the pan and cook for 2 minutes until softened and fragrant.
Return the pork chops to the pan. Arrange the chips around and between them. Pour the stock over everything.
Reduce the heat to medium, cover with a lid or foil, and simmer for 20 to 25 minutes until the potatoes are tender and cooked through.
Check the seasoning and adjust if needed. Sprinkle with fresh parsley and serve hot.
Cook this recipe with FoodMind — your personal cooking wiki.