Breaded Pork Chops

Breaded Pork Chops. AKA my favorite Saturday night meal. I have posted this several times on this blog. 

Always delicious and flavorful and moist pork chops with a crispy breading.

Step one, coat pork chops in egg wash.

Dredge in breading.

The breading. Tonight, homemade breadcrumbs, Panko breadcrumbs, crushed rosemary, parsley, thyme, sage, salt, and pepper were used.

Next, heat olive oil in an oven-safe saute pan.

Add chops to heated pan with oil.

Brown on both sides.

Place in preheated oven at 375˚ for about 15 to 20 minutes. You want the internal temp to be at least 145˚.

We had the last of the green beans from my sister's garden and roasted potatoes for sides. The recipe for the potatoes is from the New York Times.

I cut the recipe in half.

Ingredients-

2½ pounds waxy potatoes (about 6 medium), such as Red Bliss, unpeeled and cut into 1-inch cubes

2 teaspoons dried oregano

¼ to ½ cup olive oil

Salt

Method-

Heat oven to 425 degrees. In large roasting pan, combine potatoes, oregano and oil. Stir until potatoes are well-coated, and spread them evenly in pan.

Place in oven, and roast until golden brown and crispy, 40 minutes to an hour. (If the potatoes are crowded in the pan, they will take longer to crisp.)

Remove potatoes and garlic from oven, and transfer to serving dish. Sprinkle with salt to taste, and serve immediately.