Crispy Garlic Lemon Potatoes with Juicy Pork Steaks

The smell of garlic and rosemary fills the air, bright lemon zest scattered like little summer sparks on golden, crispy potatoes. Pork steaks sizzling in butter, that rich sound and smell — kind of messy kitchen, kind of comfy chaos. You want frites but with a twist, tangy, herby, and a sauce that’s creamy, sharp, with a touch of mustard bite. Rustic but lively, like a slow Sunday that went just right.

Why You’ll Crave It

• Potatoes tossed in olive oil, roasted till edges crackle with garlic and lemon punch.
• Juicy pork steaks that get a quick sear but stay tender inside — no rubber here.
• Mustard sauce with a mellow cream base, tangy and rich, tying everything together.
• Rosemary adds that pine-kissed aroma, fresh but bold, not over the top.

I always end up eating more potatoes than meat. Don’t judge.

What You’ll Need

• Russet Potatoes: about 500 g, unpeeled, cut into thick wedges — thick enough to hold in the bite and crisp up nicely
• Olive Oil: 25 ml, just under 2 tablespoons, enough to give potatoes a shiny coat
• Garlic Cloves: 3 cloves, minced fine — more bite here, but mellow as it cooks
• Fresh Lemon: 1 lemon, zest grated thinly, for bright bursts over potatoes
• Fresh Rosemary: 12 ml roughly chopped — fresh but not overpowering
• Pork Chops: 4 bone-in pork loin chops, about 1.2 cm thick, ready to sear fast
• Butter: 25 ml of unsalted butter to sizzle those chops in
• All-Purpose Flour: 20 ml for thickening that sauce, just a light dusting
• Chicken Stock: 300 ml, warm and ready to splash in
• Grainy Mustard: 25 ml, that tangy, seedy kind, not smooth
• Greek Yogurt: 20 ml — swap cream for a tangy lift, lighter finish in the sauce

Easy How-To

Potatoes First

Pop the oven rack in the middle and crank the oven to 210 °C (410 °F). Lining your tray with parchment paper is your friend here, keeps things from sticking, helps with cleanup… Toss the potato wedges in olive oil, sprinkle salt and cracked pepper on. Spread them out with space — they crisp better that way. After a 22-minute roast, stir the potatoes, sprinkle garlic, then roast 18 more minutes until edges turn golden and a little crispy. Pull them from the oven and scatter lemon zest and rosemary over the top. Shake them gently while still warm to infuse those fresh tastes. Give a quick taste tweak if you want saltier or a pepper kick.

Sear the Pork

In a large skillet over medium-high heat, melt butter fully. When it’s bubbling and smelling nutty, drop in the pork chops. Give them 5 minutes on each side — you’re looking for a caramelized crust and pinkish inside, but you do you on cooking time. Salt and pepper them while cooking. Slide the cooked pork onto a warm plate, cover loosely, and let them rest for 7 minutes to keep the juices locked in.

Whip up the Sauce

Don’t clean the skillet — you want those pork brown bits. Sprinkle in the flour, stir for 35 seconds so it cooks without browning too much. Pour in the chicken stock slow, scraping the pan loose. Add mustard, give it a boil, then simmer down until it thickens by half — roughly 6 minutes. Pull from heat and swirl in Greek yogurt for a creamy tangy finish. Stir fast so it blends nicely and doesn’t curdle. Taste it — maybe a pinch more salt or mustard if you dare.

Serve it Up

Put those pork steaks on your plates, pile on the rosemary-lemon frites. Drizzle the sauce over the chops. Grab your fork, dig in, maybe a napkin nearby. There might be a mess, but that’s half the fun.

Good to Know

• Using bone-in pork adds flavor and keeps the meat juicy.
• Adding lemon zest after cooking keeps that fresh brightness intact.
• Greek yogurt is a lighter swap for cream and adds a gentle tang, but keep sauce off high heat after adding it.

Serving Ideas

• A side of simple green salad with a light vinaigrette cuts through the richness.
• Steamed green beans or broccoli, just slightly crunchy, add a fresh contrast.
• Serve with a glass of cold, crisp white wine or a citrusy beer.

Top Tricks

• Don’t crowd the potatoes — they steam instead of crisp.
• Rest meat at room temp to avoid cold centers.
• Make sauce last, so the pan’s fond gets scraped well and flavor is punchy.

Frequently Asked Questions

Can I use boneless pork chops instead of bone-in?

Absolutely, just keep an eye as boneless chops cook faster and can dry out quicker. Cook times might drop by a minute or two per side.

What if I don’t have Greek yogurt?

Use sour cream or crème fraîche as an alternative. If you use heavy cream, stir it in off heat to avoid curdling and keep it extra gentle.

Can I make the fries crispier?

Try soaking potato wedges in cold water for 30 minutes before cooking to remove some starch. Dry thoroughly before roasting—it helps a lot.