A few recipe tweaks turned this into a make-again supper.
I made the Fried Pork Chops with Peas and Potatoes for the Month of Simple Suppers Challenge. This was the last recipe up for grabs and not one of my top picks. That said, my family woofed it down. I appreciated the versatility of the basic ingredients.
A light dusting of seasoned flour before pan-frying provides an opportunity for the cook to improvise and suit tastes by adding spices, herbs, zest, etc. to the mix. The peas and potatoes were also super simple, allowing for similar gussying up. I did put my personal stamp on each component of the meal. I added finely grated Parmigiano-Reggiano (the powdered kind from Trader Joe’s) to the seasoned flour along with a bit of Greek seasoning. To the peas, I added grated lemon zest, chopped fresh mint, and a handful of crumbled feta. Leftover peas and potatoes can be retooled into a creamy potato salad for a perfect accompaniment to a cold, sliced pork sandwich the next day.
One tip for readers is to remember is it’s important to turn thick-cut pork chops on their sides in the pan to sear and crisp up the thick layer of fat on the edges. I’m surprised to say I’d make this again.