Pork chops, green beans, and potatoes

I found the recipe for the pork chops in the Taste of Homes Healthy Cooking July 2008 magazine. The pork chops were easy to make and very tasty. They reminded me of the old packaged mixes you bought at the store. I didn't make the gravy that was included in the recipe. I serrved the chops with green beans and baby red potatoes.

Pork chop recipe

1 egg

1/2 cup milk

1 1/2 cups soft bread crumbs

3 teaspoons fresh parsley, minced

1 teaspoons fresh tyme, minced

4 bone-in pork loin chops, about 7 ounces each

2 tablespoons butter

In a shallow bowl, whisk egg and milk. Combine the bread crumbs, parsley and thyme in another shallow bowl. Sprinkle pork chops with salt and pepper. Dip chops in egg mixture, then in crumb mixture.

In a skillet over medium high heat, cook pork chops in butter for 4 minutes on each side. Transfer to an ungreased 13X9X2 inch baking pan. Bake, uncovered, at 425 degrees for 10-15 minutes or until a meat thermomter reads 160 degrees.

Green Beans

enough fresh green beans for your family

cover in water and bring to a boil

cook until tender but still with a little bite to them

drain then add 1 tablespoon butter and a sprinkle of garlic salt

Potatoes

about 10-15 baby potatoes (more of less just depends on your family)

add to pressure cooker cover with about a tablespoon of kosher salt

add about 1/4 cup water to pressure cooker

bring cooker to pressure and cook for about 15 minutes

drain potatoes and cut in half

add about 2 tablespoons butter and stir

add about 1/2 teaspoon dill weed and stir