Oktoberfest Pork Chops with Bacon, Onions and German-Style Fried Potatoes

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Porkchop Mustard Onion

Called “die Wiesn” by German locals, Oktoberfest runs from late September to the first weekend in October and is an important part of Bavarian culture. Hearty and savory, these bacon-and-onion-topped chops with fried potatoes bring the flavor of the festival to your table. Serves 4.


Oktoberfest Pork Chops
4 bone-in pork chops (or substitute boneless)
1/4 lb bacon, chopped
1/2 med onion, julienned
1/2 t salt
1/2 t freshly ground black pepper
1 T olive oil
2 T Dijon or whole-grain mustard
1/2 t Hungarian paprika
1 T butter
1/3 c dry cooking Sherry
1 c heavy cream

German-Style Fried Potatoes
1 1/2 lb unpeeled med Yukon gold potatoes, cut into 1/4” slices
2+2 T olive oil
2 T white wine vinegar
1 T Dijon mustard
1/4 lb thick-cut bacon strips, cooked until crispy, chopped
1 t kosher salt
1/2 t black pepper
1/2 c red onions, finely chopped
2 T chopped, fresh chives or green onions (green parts only)


Oktoberfest Pork Chops
In large, heavy-bottomed skillet over med heat, sauté bacon until lightly browned. Add onion and cook until softened slightly golden. Remove onions and bacon from pan and keep warm; do not wipe pan. Generously season pork chops with salt and pepper. Over med-high heat, add olive oil to bacon drippings and cook chops approx. 3 min per side, until almost cooked through. Add mustard, butter and paprika to pan; deglaze with Sherry and reduce by half, approx. 1 min. Add cream and reduce until thickened, approx. 2 min. Plate chops and top with sauce, bacon and onions. Serve with German-Style Fried Potatoes.

German-Style Fried Potatoes
Preheat oven to 425°. Place potato slices onto a baking sheet, add 2 T oil and toss well. Arrange in a single layer and roast for 15-20 min, until the bottom side is browned and crispy and the potato is tender. Whisk 2 T oil, vinegar and mustard in small bowl. When potatoes are done, transfer to a bowl, season to taste with salt and pepper, and add dressing and remaining ingredients. Gently fold and serve.