You will need:
2 pork chops (the ones I used were boneless, but that was because they were on sale--choose the cut you prefer)
1/2 cup flour
1/2 teaspoon paprika
1 tsp garlic powder (if you use garlic salt, omit the tsp of salt that follows)
1 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
1 tsp thyme leaves
|These are small potatoes!|
1 cup Panko bread crumbs
Enough oil (I use olive, canola or safflower) to have a 1/2 inch deep in your choice of frying pan
3/4 lb of baby potatoes, such as French fingerling
2 tablespoons extra virgin olive oil
1 tsp salt
3 shallow bowls, such as soup/salad bowls(you'll need to dip the pork chops in them so deep bowls will not do unless they are quite large)
frying pan big enough for 2 pork chops
ungreased cookie sheet or oven dish for the potatoes
Preheat oven to 400.
Drizzle the 2 tbsps of olive oil over the potatoes on the cookie sheet. Dust the 1 tsp of salt over them. Bake for 45 minutes, checking 2-3 times to flip the potatoes and make sure they aren't cooking too fast. They are ready when they are browning on at least one side and their skins are wrinkled.
Wait until about 20 minutes into the potato baking time, and then set the frying oil to heat on medium to medium high.
Put the flour and spices in one of the shallow bowls and whisk together. In another shallow bowl, beat the egg. In the final bowl, put the bread crumbs.
Place in the pork chop carefully in the oil--if you've never fried anything in oil before, note that burning oil is very painful! Just set it gently in and avoid splashing. Repeat the process with the second pork chop.
Fry on each side for eight minutes.
Serve with the potatoes and enjoy!