I’m always looking for ways to make a quick meal while limiting the number of dishes/pots/pans I’ll have to do once the clean up begins. In my fridge I found a few pork chops defrosting, and the veggies I had left from my CSA pick up from last week were potatoes and green beans. I had some time before picking the kids up from school at 4pm so I wanted to get my cooking done while they were out of the house.
While the baby napped, I started my meal. I parboiled my green beans for a few minutes until they were slightly soft, then threw them in a saute pan with some olive oil, kosher salt and pepper. I cooked them over med-high heat until they began to brown slightly. One thing I learned from visiting my husband’s family in Italy is that my mother in law sauteed all of her vegetables in lots of olive oil with just a dash of salt and pepper. That’s it….she doesn’t even use garlic. And everything is delicious. Luckily, we have the same olive oil that is made in my husband’s home town…..delizioso!
I typically make pork chops on the stove top in a pan, but I had limited time, and I wanted to roast some potatoes as well. So, I thought I’d just throw everything together in the same pan in the oven! I hadn’t done this before with a breaded meat, but I thought I’d give it a shot. I coated the pork chops in egg and plain bread crumbs and centered them in a glass pan. Then I peeled my potatoes and cut them into large bite sized pieces. I tossed them in olive oil (yes, the same oil from Italy), and threw in a pinch of kosher salt, pepper, onion powder, garlic powder, and dried parsley. I surrounded my pork chops with the potatoes, and cooked them in the oven for 1 hour on 375.
When I served dinner my older son devoured everything on his plate. He makes him mamma proud! But my younger son is a terribly picky eater. I told him he had to try at least one thing on his plate. I knew the green beans would be last on his list, so he agreed to try the pork. He closed his eyes and ate a miniscule piece, and announced “I like it!” with a smile. Not a bad evening.
2 cups green beans (trimmed)
kosher salt and pepper
- In a medium saucepan boil 4 cups of water and add beans.
- Boil for 3-5 minutes or until soft.
- Drain and transfer to a skillet with olive oil over medium-high heat.
- Cook until beans are starting to brown.
- Season with salt and pepper and serve.
Pork Chops and Potatoes
2-4 bone-in pork chops
1 egg lightly beaten
½ cup bread crumbs
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried parsley
kosher salt and pepper
- Preheat oven 375 degrees.
- In a shallow bowl lightly beat one egg.
- In another shallow bowl or plate, add bread crumbs.
- Dip each pork chop in egg mixture, then coat with bread crumbs and transfer to large roasting pan.
- Peel potatoes and cut into slightly larger than bite-sized pieces.
- Toss with olive oil, onion powder, garlic powder, dried parley, salt and pepper and spread around pork chops in pan in a single layer.
- Cook for 1 hour, stirring potatoes occasionally.
- Serve immediately with green beans.