Fried Pork Chops with Roasted Vegetables


Just add rolls and iced tea to complete this meal.


4 servings

Recipe from

Southern Living


4 medium-size red potatoes, cut into 8 wedges
1/4 cup olive oil
4 garlic cloves, pressed
1 tablespoon dried thyme
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 purple onion, sliced
1 zucchini, quartered
1 yellow squash, quartered
1 portobello mushroom, quartered
1/4 cup all-purpose flour
1 1/2 teaspoons dried thyme
1 tablespoon Cajun seasoning
4 (3/4-inch-thick) bone-in pork loin chops
1 1/4 cups vegetable oil


Toss together first 6 ingredients in a 15- x 10-inch jellyroll pan.

Bake at 400° for 20 minutes. Add onion and next 3 ingredients, and bake, stirring occasionally, 15 more minutes. Keep warm.

Stir together flour, thyme, and Cajun seasoning in a shallow bowl. Dredge pork chops in flour mixture.

Fry pork chops in hot vegetable oil in a large heavy skillet over medium heat 3 minutes on each side or until done. Serve pork chops with roasted vegetables.

Chef Kenneth Gilbert, Amelia Island, Florida,

Southern Living

June 1998
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