Golden Pan-Fried Pork Ribs with Potatoes
Tender pork ribs marinated in lemon and garlic, pan-fried to a perfect golden crust and served alongside soft, fluffy potatoes. A hearty, crowd-pleasing dish that is surprisingly simple to put together on any weeknight.
🛒 Ingredients
4 servings
- 2.2 lbs (1 kg) pork ribs, cut into portions
- 1.1 lbs (500 g) potatoes, cut into medium chunks
- 5 bay leaves
- 2 lemons, juiced
- 1 tablespoon crushed garlic
- Salt and black pepper to taste
- 2/3 cup (150 ml) vegetable oil
- 1 onion, sliced into rings
- Fresh parsley and chives to taste
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Directions
- 1
Boil the potatoes in salted water for 15 minutes until just tender but still holding their shape. Drain and set aside.
- 2
Season the pork ribs with lemon juice, salt, pepper, garlic, and bay leaves. Let them rest for 10 minutes to absorb the flavors.
- 3
Heat the oil in a large skillet over medium-high heat. Add the ribs and fry, turning occasionally, until they develop a deep golden-brown crust on all sides.
- 4
Once the meat starts to caramelize, add a splash of water and let it evaporate. Add the onion rings and cook until soft and translucent.
- 5
Gently fold in the pre-cooked potatoes without breaking them up, scatter with fresh herbs, adjust seasoning, and serve hot.
💡 Chef's Tip
For maximum flavor, marinate the ribs overnight in the refrigerator. The longer the rest, the more tender and flavorful the meat will be when cooked.
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