Pork and Potatoes

Got some pork chops and some potatoes?

Have I got a meal for you!

First, the chops. You will need:

Six to eight boneless pork chops (I buy them on the thin side)
1 cup panko bread crumbs (you find them next to the regular bread crumbs, or possibly with Japanese foods)
1/2 cup parmesan cheese
Salt
Pepper
Two or three eggs (for dredging)
Olive oil

• Heat the olive oil on medium-high heat in a large skillet - you want the pan surface thoroughly covered in oil.
• Combine the panko and the cheese in a large bowl or on a plate.
• Salt and pepper the chops on both sides.
• Dredge them in the egg.
• Coat them on both sides in the panko mixture.
• When the oil is rippling, put the chops in the pan - you should hear that wonderful sizzle when they hit the oil.
• Let them cook for about three minutes on each side (depending on how thick your chops are). They should be a lovely golden-brown color.
• Let them rest for five to ten minutes before serving. I usually have to cook them in two batches so I don't over-crowd the pan. If you do them in two batches, add more oil between heatings and let the oil get hot before dropping in the second batch. If you need to do multiple batches, you can put the done ones on a cookie sheet in a 200 degree oven to keep them warm while they wait.

Now for the taters. Tater cakes, to be specifc. You will need:

Some potatoes - five or six small ones, or three big ones - peeled and grated (the food processor is the ideal grater)

2 T vegetable oil
2 T butter, melted
1 t salt
Pepper to taste
Freshly grated nutmeg

The key is getting as much water as possible out of the potatoes. The food processor slings it out pretty well, but you will still need to lay all the grated potatoes on a clean dish towel, close it up, and wring the water out. After squeezing as much water out as you possible can, toss the potatoes in a bowl with the oil, butter, salt, pepper, and nutmeg.

• Preheat a medium-sized (10" is ideal) teflon pan over medium heat.
• Spray well.
• Dump the potato mix in the pan and press down until the potatoes are evenly distributed.
• Cook for ten minutes.
• Slide potato cake onto a plate, then re-spray the pan.
• Flip the plate (or carefully place the pan face down over the plate) and get the potato cake back into the pan to cook the other side.
• Reduce the heat slightly, and cook for eight to ten minutes.
• Slide onto a place and cut with a pizza cutter.
• Serve immediately with sour cream (or with whatever you're into)

Ben LOVES these two dishes - and we don't always serve them together. Chicken tenders do really well cooked the same way, and they make great sandwiches the next day. Enjoy!