Breaded Pork Chops and Roasted Potatoes

 

For the Pork Chops:

4 6oz Pork Chops

Salt/Pepper to taste

1 cup flour

2 eggs, beaten

2 cup bread crumbs

Vegetable Oil as needed

Heat vegetable oil on medium-low heat in a skillet.

Pat dry the pork chops and salt/pepper them. Add the chops one at a time to the bowl of flour and coat well. Add the chop then to the egg batter and coat well; next cover the chop with the bread crumbs. Repeat until all the chops are well coated. 

Next, add the pork chops to the heated oil and fry 4 to 6 minutes on each side or until done. Remove from the skillet and drain on paper towels. Serve warm.

For the Roasted Potatoes with Garlic and Rosemary:

6  Potatoes (the color is up to you)

1/4 cup Olive Oil

Salt/Pepper to taste

1 teaspoon dried Rosemary, crushed a bit

2 cloves of Garlic, minced

Preheat oven to 400F. 

Peel the potatoes if desired. Cut potatoes into cubes - making sure they are all about the same size. Rinse potatoes with water and drain well. Pat the potatoes dry with paper towels. 

Place the potato cubes and garlic onto a baking sheet and cover with olive oil; then coat well by tossing them in the oil. Sprinkle with salt, pepper and rosemary. 

Roast the potatoes around 45 minutes or until brown to your likeness, remembering to turn the potatoes with a spatula about half way though the cooking time. Serve Warm.

Source: Unofficial Harry Potter Cookbook