1 Peel the potatoes and cook them in boiling salted water for 15-20 minutes, until just tender.
Drain the cooked potatoes, rinse them in cold water and drain again.
Cut the potatoes into chunky pieces.
2 Peel and slice the onion and separate the slices into rings.
3 Melt the lard in a frying pan (skillet) and fry the onion until it is soft, but not golden.
Add the potatoes, caraway seeds and seasoning and fry until the potatoes are crisp and brown.
Serve immediately with the Pork Chops.
Tip: For an riental flavour, this crispy potat dish could be made with cumin seeds.