In need for some comfort foods and easy favorites to make for a large group, we decided to make sauteed zucchini and make improvements on pan-fried pork chops and Tyler Florence’s fingerling potatoes with fresh herbs and garlic. The pork chops had a nice crust, was tender and juicy inside and the zucchini were nicely flavored and soft. The garlic, rosemary and thyme potatoes were constantly getting compliments, had herbacious skin, were soft on the inside and popped with a bit.
Pan Fried Pork Chops
Adapted from Cook’s Country and Allrecipes.com
- 1 tsp salt
- 1 tsp pepper
- 2 c ap flour
- 2 c Italian bread crumbs
- 2 eggs
- 8 bone in rib or center cut pork chops 3/4 and 1 inch thick
- 1/2 cup vegetable oil
Combine salt, pepper and flour in dish. Pat chops dry with paper towels. Dredge chops lightly in flour with a ziplock bag (do not discard flour). Let rest for 10 minutes. Add oil to fat in pan and heat over medium-high until just smoking. Dredge chops in egg and then bread crumbs. Cook chops until well browned, 3-4 minutes per side.
Roasted Potatoes with Fresh Herbs and Garlic
Adapted from Tyler Florence
- 2 pints mini Idaho potatoes
- 2 sprigs fresh rosemary, chopped
- 3 sprigs fresh thyme
- 6 cloves garlic, peeled and chopped
- 2 tablespoons extra-virgin olive oil
- Salt and pepper
Preheat oven to 425 degrees F.
Add potatoes, rosemary and thyme, and garlic to a medium bowl. Drizzle with 2 tablespoons of olive oil, and season with salt and pepper.
Place potatoes in oven and roast for 50 minutes, or until crispy on outside and tender on inside.
Sauteed Truffle Salted Zucchini
Adapted from Allrecipes.com
- 4 zucchini
- 3 tablespoons of butter
- truffle salt