Oven-Fried Pork Chops and Parmesan Potato Wedges

From Cooking Light (pork) and Crockpot Favorite Slow Cooker Recipes (potatoes)



For the pork

Ingredients:
2 cups panko or other coarse bread crumbs
1 1-oz. packet onion soup mix
1 teaspoon paprika
Pepper
1/2 cup Dijon mustard
2 tablespoons flour
6 6-oz. boneless pork chops, trimmed of excess fat
6 tablespoons butter, melted

Directions:
Arrange a rack in bottom third of oven. Preheat oven to 425°F. Line a rimmed baking sheet with aluminum foil and coat with nonstick cooking spray.

Mix bread crumbs with soup mix, paprika and pepper in a shallow bowl. In a separate shallow bowl, combine mustard and 2 Tbsp. water. Spread flour on a plate. Dredge pork chops in flour. Coat both sides of each pork chop with mustard mixture, and then dredge in bread crumbs to coat well. Place chops on prepared baking sheet.

Drizzle 1 Tbsp. melted butter over each chop. Bake until cooked through, 10 to 15 minutes, turning chops over halfway through cooking time for even browning. Let chops rest for 10 minutes before serving.

For the potatoes

Ingredients:
2 pounds red potatoes, cut into 1/2-inch wedges
1/4 cup finely chopped yellow onion
1 1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
2 tbsp butter, cut into 1/8-inch pieces
1/4 cup grated Parmesan cheese

Directions:
Layer potatoes, onion, oregano, salt, pepper, and butter in slow cooker. Cover; cook on HIGH 4 hours. Transfer potatoes to serving platter and sprinkle with cheese.

Comments:
The pork was good. Even with sub-par meat the breading was pretty good. I even ate all of mine, which is impressive since I don't really like pork all that much. On the other hand, the potatoes were iffy. Potatoes in the crockpot generally end up all mushy and despite the high cooking temp and the deceivingly delicious picture in the cookbook, they ended up, well, kind of mushy. Still ok tasting, but not something I'd make again.