Fried pork chops are a classic Southern favorite dish.
all-purpose flour, divided
4(6 oz.)
package microwave-in-bag petite green peas
2tablespoonschopped fresh flat-leaf parsley
Directions
Preheat oven to 450F.
Credit: Greg DuPree
Place potatoes and onion in a rimmed baking sheet.
Drizzle with 1 tablespoon olive oil, and sprinkle with 12 teaspoon each salt and pepper.
Bake in preheated oven until potatoes are golden brown and tender and onions are soft, about 25 minutes.
Dredge pork chops in flour mixture, evenly coating all sides.
Heat remaining 2 tablespoons olive oil in a large skillet over medium-high.
Add pork chops, and cook until golden, about 4 minutes per side.
Transfer pork chops to a platter.
Melt 2 tablespoons of the butter in skillet.
Add 1 tablespoon of the flour, whisking until smooth.
Add chicken stock; bring to a boil, and reduce heat to medium-low.
Cook, stirring occasionally, until sauce is thickened, about 4 minutes.
Cook peas according to package directions; transfer to a bowl.
Stir in remaining 12 teaspoon salt, 14 teaspoon pepper, and 1 tablespoon butter until combined.
Serve pork chops with potato mixture, peas, and sauce; sprinkle with parsley just before serving.
