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Skillet Pork Chops with Roasted Vegetables
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A tasty pork dish that's extra tender.
|4 red potatoes, cut into 8 wedges|
|4 cloves garlic, pressed|
|1 tablespoon dried thyme|
|1/4 cup olive oil|
|2 teaspoons salt|
|1/4 teaspoon black pepper|
|1 onion, sliced|
|1 portobello mushroom, quartered|
|1 zucchini, quartered|
|1 yellow squash, quartered|
|1/4 cup flour|
|1 tablespoon Cajun seasoning|
|2 teaspoons dried thyme|
|1 cup vegetable oil|
|4 bone-in pork loin chops, 3/4-inch thick|
- Preheat oven to 400° F.
- Place potatoes, garlic, thyme, olive oil, salt and black pepper into a 15- x 10-inch jellyroll pan; toss to coat. Bake for 20 minutes.
- Add onion, mushroom, zucchini and squash; stir. Bake for 15 minutes, stirring occasionally. Keep warm.
- In a shallow bowl, stir together flour, Cajun seasoning and thyme.
- Heat vegetable oil in a large heavy skillet over medium heat.
- While oil is heating, dredge pork chops in flour mixture. Fry pork chops in hot vegetable oil for 3 minutes per side, or until done.
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