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Pork, egg and chips recipe

5 ratings

We've updated a pub classic with this pork, egg and chips recipe. Top tender pork loin steaks with juicy caramelised pineapple and a perfectly fried egg, then serve with peas and crispy chips for a simple family dinner idea. See method

Serves 4
10 mins to prepare and 20 mins to cook
788 calories / serving
Gluten-free
Dairy-free

Ingredients

600g frozen chips
2 tbsp olive oil
4 pork loin steaks
1 onion, cut into wedges
4 rings of tinned pineapple
350g frozen peas
15g mint, roughly chopped
4 eggs

Each serving contains

Energy
3295kj
788kcal 39%
Fat
40g 57%
Saturates
12g 62%
Sugars
11g 12%
Salt
1g 17%

of the reference intake
Carbohydrate 61.9g Protein 44.8g Fibre 9.9g

Method

Preheat the oven to gas 8, 220’C, fan 200’C. Place the chips on a large baking tray in an even layer. Cook for 20-25 mins until golden and crisp.
Meanwhile, heat 1 tbsp olive oil in a large, ovenproof frying pan over a high heat. Season the pork loin steaks and add to the pan along with the onion wedges. Fry the pork for 2 mins per side until lightly golden. Place a pineapple slice on top of each pork loin. Place the frying pan into the oven, under the tray with the chips, for 8 mins or until the pork is cooked through. Set aside to rest for 5 mins.
Bring a saucepan of slightly salted water to the boil and add the peas. Simmer for 3-4 minutes, until tender, then drain. Toss with ½ tbsp olive oil and the chopped mint.
Meanwhile, heat ½ tbsp olive oil in a large frying pan and fry the eggs over medium-high heat until cooked to your liking. Divide the chips, onions, minted peas and pork loins between 4 plates. Drizzle the pork loins with any juice from the pan and top with an egg. Serve immediately.

See more Family favourite recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.