• 750cal
  • 20min


Pork, Egg and Chips

How to Make It

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.


  • 600g chips (made yourself from potatoes or use frozen)
  • 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 (optional)
  • 4 eggs

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