Peel and finely chop the onion. Peel potatoes, wash and quarter them lengthwise. Wash, core and dice apple and pear. Cut the smoked pork into cubes. Wash chives and cut into fine rolls.
Heat the oil in a coated pan. Fry the potatoes in it at medium heat for about 10 minutes. Season with salt and pepper and remove.
Sauté the onion and the smoked pork in the frying fat all around. Add apple and pear. Fry everything for 2-3 minutes. Deglaze with 1/4 l water. Bring to the boil and stir in the stock. Add potatoes again.
Season everything with pepper and salt if necessary. Serve with crème légère and chives. Garnish with parsley.