Italian Pork Chop with Herb Red Potatoes and Glazed Carrots - $8.37
This recipe is a go to in our home. It is simple, fast, and oh so tender and juicy.
I hope you like it!
Prep Time 15 minutes
Total Time 30 minutes
Servings 4
Ingredients
4 Thin Cut Bone in Pork Chops (make sure you rinse them and pat dry with towels)
= $5.88
1/4 Cup Flour
1/4 Cup Italian Dressing
= Free with coupon from the summer
1 Cup Panko Crumbs
= Free with coupon last month
1 Tablespoon Italian Seasoning divided
1 Tablespoons Olive Oil
Sides
Frozen or Canned Carrots
Received FREE part of a previous Meal Deal at Tops
1# small Red Potatoes "Creamers" $2.49#
= $2.49
Glaze for Carrots
1 Tablespoon Brown Sugar
1 Pat of butter
Step 1
In (2) Sauce Pans (1) Medium (1) Small bring to a boil water.
Step 2
In separate bowls add your Four, Italian Dressing, and Panko Crumbs mixed with 1/2 a tablespoon of Italian seasoning.
Step 3
Wash your creamer potatoes and cut into fourths add to your boiling water in the medium pot. Cook until tender about 10 minutes.
Step 4
Add your carrots to your boiling water in small pot. Cook until tender about 5-8 min.
Step 5
In a large skillet add 1 tablespoon of olive oil heat on medium.
Step 6
Dip each pork chop into the flour, then Italian dressing, last Panko crumbs.
Place in skillet cooking each side about 5 minutes or until brown. You may need to add a little more Olive Oil when you flip your chops.
Your chops will be done when the juice runs clear or temp is at 160 degrees. Once done remove from pan let rest for a few minutes to have juices come back into meat. If you cut immediately all your juices will run out of your chop.
Step 7 (while your chops are resting)
Drain your potatoes. Add a pat of butter and 1/2 a tablespoon of Italian seasoning and stir together.
Step 8
Drain your carrots and return to pot. Add a pat of butter and a tablespoon of brown sugar. Heat up for about 3 minutes or until butter and brown sugar have melted and made a glaze.
Enjoy!
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