Wednesday, October 13, 2010

Meat & Potatoes

The other day I somehow made it through work on three slices of cake (one chocolate, one Boston cream pie, and one strawberry and cream) and a handful of whole wheat goldfish. After the hyperglycemia wore off, I needed something hearty at the end of the day, and one of my dinner standards is breaded, pan-fried pork chops.

For a side, I chose these gorgeous tri-color potatoes from Trader Joe's. I boiled them and mixed in some butter, salt, pepper, and oregano:



While they were boiling, it was time to bread some chops. First I dredged them in flour mixed with a little pepper, then dunked them in egg, and finally coated them in a mixture of Italian breadcrumbs, Panko breadcrumbs, and some seasoned salt.



I put all three chops in a sautee pan with some olive oil. I cooked each side for about a minute on high heat to get the bread crumbs to stick, then turned the heat down and cooked on each side for about 5 minutes. (These were thick chops.)



Right before the chops finished, I sauteed frozen asparagus (also from Trader Joe's) with olive oil and garlic for a few minutes to add to the meat and potatoes. Easy and yummy:

4 comments:

  1. This looks so delicious and healthy--way to go, Hannah! Are you going to teach me how to cook this weekend?

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  2. ooo i can't wait to make this! looks awesome!

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  3. Looks very nice. We just got our half a hog from Janzows' farm, so I may break out some chops and do this soon.

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  4. Kim, I will teach you how to make asparagus baby food in our blender. We can throw some pork in there for good measure.

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