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Ingredients and seasonings required in make

1. Prepare 3 bone-in pork chops
2. Prepare Butter
3. Take Greenbeans
4. Use 3-4 cups yellow golden potatoes or whatever you have on hand
5. Prepare 4 ozs Bacon bits
6. Use Seasoning

In a second shallow bowl, add the flour and season with additional salt and pepper, to taste. Coat a rimmed baking pan with aluminum foil and spray with non-stick cooking spray or olive oil. On one plate, place Ranch dressing. Coat each pork chop with Ranch dressing then dip in Panko crumbs mixture and place.

How to cook 1 pan potatoes and greenbeans with pan fried bone-in pork chops:

1. Brush one large or two small rimmed baking sheets with olive oil.
2. Toss potatoes with a drizzle of olive oil, salt and pepper. I used cut up Idaho potatoes. Add them to a section of the pan. I added a little bacon grease for flavor.
3. Toss green beans with a drizzle of olive oil, salt and pepper. Add them to a section of the pan. I used canned green beans for this recipe this time. All I did was drizzle olive oil over the green beans and top with a little bit of bacon bits.
4. Place pan in a 425 degree oven for 25-30 minutes until potatoes are tender. Times vary on thickness of the potatoes or the type.
5. In large skillet on medium high melt some butter. Season one side of your pork chops. I use Dale's seasoning and McCormick’s Montreal Steak or whatever is your preference. Place the pork chops seasoned side down evenly in the skillet. Fry on one side for about 5 minutes. Season the uncooked side and flip. Then fry for another 5 minutes. Times do vary on the thickness of your pork chops. I would make the porkchops last. Enjoy.
6. Done and ready to serve!

Coat the pork chops with flour, and place in the skillet. Sprinkle with remaining Parmesan cheese mixture. In a small bowl, mix the smoked paprika, onion powder, garlic powder, Italian seasoning, salt, and pepper together. Arrange the potatoes, cut side down, on half of a large baking sheet. A lovely sauce is made using wine and chicken stock and, along with petite green peas and roasted potatoes and onions, creates a mouth-watering meal with all the taste of the classic Southern favorite.

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