Pork Chops with Potatoes & Vinegar Peppers

By NailCandy

Ingredients

• 8 medium sized Yukon Gold potatoes cut into cubes
• 4-6 center cut 1" thick pork chops (on or off the bone)
• 1/4 C Canola Oil
• 1 12oz jar of sliced red, green, & yellow Vinegar Peppers (I prefer Centro brand)
• Milk
• Bread Crumbs
• Flour
• Salt & pepper to tast

Details

Servings 4
Cooking time 45mins
Adapted from carolinemanzo.com

Preparation

Step 1

Boil 4-6 cups of water. Wash and peel the potatoes, cut them into chunks and cook through. Set aside.

Preheat the oven to 350

Rinse the pork chops & set aside. Prepare two medium bowls one with milk in it and the other with flour/bread crumbs (mix well).
Generously coat the pork chops in the milk and the place in the flour/bread crumbs. Repeat until all pork chops are done.

In a large skillet, add your sliced onions & 1/4c of oil. Heat oil then add your pork chops. Cook until both sides are golden brown (your not cooking them through-just enough to make them golden brown). Do not toss away the juices from the pan, you need it for later.

In a large roasting pan, add your pork chops, potatoes, jar of peppers (liquid and all) and 4-5 TBSP of the juices from the previous cooking pan. Add salt & fresh pepper and mix well.

Cover pan with aluminum foil and bake for 1/2hr. Remove foil and mix with a wooden spoon. Change oven temp to 375 degrees & cook to brown approx. 15min then serve!