Fried Pork Chops
Pork Chops (Cut of your choice)
Seasoned Meat Tenderizer
Flour for breading
For the Pork Chops I prefer to use a boneless thin cut center chop. I put a little seasoned meat tenderizer on them followed by black pepper and garlic powder. I cover them in flour and I pan fry them in canola oil. It should only take about 3-5 min per side considering thickness. You don't want to cook them too long or it will cause your grease to burn and your chops to stick to your pan. Once they are done you need to allow the oil to drain from them so just simply lay them on a plate lined with paper towels.
Garlic Mashed Potatoes (Courtesy of Paula Deen)
3 medium baking potatoes peeled and coarsely chopped
1 teaspoon salt
4 tablespoons butter, at room temperature
1/4 cup sour cream, at room temperature
1 teaspoon finely minced garlic
1 tablespoon (or more) whole milk, at room temperature or warmed
Salt and freshly ground black pepper
In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and return them to the saucepan.
Add the butter, sour cream and garlic. Mash the potatoes with a potato masher or the back of a fork until the ingredients are blended. Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency. Taste and add salt and pepper, if needed