Here's what I am planning for dinner. Help?

Grilled pork chops with baked potatoes and grilled onions.

Maybe something simple like using a Montreal seasoning on the pork chops with some sauteed onions, and making rich mashed potatoes with the scallions plus butter, cream cheese, sour cream, salt and pepper and a touch of milk. Hope this helps!

how about you take a variete of the herbs and garlic chop it really fin and if you have it get a plate with beaten egg and a plate with breadcrumbs season it with some salt and pepper..and all the herbs mix it all up good drench the chops in the egg and then transfer them to the herbcrumb plate make sure you covr them well and in a skillt with olive oil brown them on each side and when they have a nice color turn it down and cook them for 20 min if there thin maybe even a little shorter for the potatoes whats really good is boil potatoes ( skin on or off whatever you prefer) and mash them with some milk and butter in a small sautee pan sautee finely chopped shallots and add them to the mashed potatoes!!! and there ya have it!

i love asian flavors with hearty food, try these two recipes together...

Asian Grilled Pork Chops

Asian Grilled Pork Chops

This recipe serves: 2 4 6 8

2 1/2 tablespoons olive oil

2 teaspoons soy sauce

1 clove garlic, crushed

2 teaspoons minced ginger

2 teaspoons Dijon mustard

salt,to taste

freshly ground black pepper

4 center cut pork loin chops, about 1/2 inch thick

1. Mix the oil, soy sauce, garlic, ginger, mustard, salt and pepper, and brush on the pork chops. Refrigerate for at least 30 minutes or overnight.

2. Preheat the grill.

3. Grill the chops for 5 to 8 minutes on each side, depending on the thickness. Let the chops rest on a plate for 1 or 2 minutes before serving.

with

Crispy Scallion Potato Pancakes

ingredients

4 1/2 pounds baking potatoes, peeled and shredded on the large holes of a box grater

1 bunch of scallions, both white and green parts, very finely chopped

1 large egg white

1 tablespoon kosher salt

1/2 teaspoon freshly ground black pepper

3/4 cup vegetable oil

directions

Squeeze the shredded potatoes dry. In a large bowl, using 2 forks, mix the shredded potatoes with the scallions, egg white, salt and pepper.

Set two 10-inch nonstick skillets over high heat. Add 3 tablespoons of oil to each skillet. Add the potato mixture to the skillets and press into firm cakes. Set a heatproof plate or glass pie plate over each cake just to cover it. Weight down each plate with a large, heavy can and reduce the heat to moderate. Cook for 5 minutes. Uncover carefully and slide the cakes onto plates. Add 3 tablespoons of the remaining oil to each skillet. Carefully invert the potato cakes and return them to the skillets. Press the cakes firmly and cook until they are browned and crisp on the bottom, about 12 minutes longer. Slide the potato cakes onto a work surface. Cut into wedges and serve.

i would season the pork chops you could do a pepper crust even but if you just have salt, garlic salt, and pepper your off to a good start. or you could use fresh herbs like rosemary and pork go together great. you could thinly slice the yukon potatoes and fry them to make potato chips or you could slice them and cover them with olive oil and rosemary and roast them in the oven to make fries. you can make a salad or and use your scallions and onions in it. you could make onion rings also. either way you'll have a good dinner! hope i gave you some good ideas!

CHILI POWDER BAKED PORK CHOPS

6-8 center cut pork chops

chili powder

salt & pepper

Wah the pork chops then salt and pepper both sides. Layer them in an oblong Pyrex or bakeware dish that has been sprayed with Pam. Sprinkle the top side of the pork chops with Chili Powder. Cover securly with foil and bake 1 hour in 350°F oven.

BAKED POTATOES SUPREME

2 large Idaho potatoes, baked

1 egg, hard cooked, peeled, and grated coarsely

4 cups broccoli, chopped (optional)

1/2 cup grated mozzarella cheese (reserve a few spoonfuls for topping)

4 strips bacon, sautéed and crumbled or chopped

4 teaspoons butter (2 for each potato)

1/4 cup sour cream

1/3 teaspoon each salt and pepper

Wash and cut up broccoli (optional), set aside.

Scrub potatoes, then rub with a small amount of vegetable, peanut or olive oil. Cook in microwave until fork tender, about 10 minutes, depending on size of potatoes and wattage of your oven.

While potatoes are cooking, steam or simmer broccoli until just tender but still crisp. When broccoli becomes a bright green, drain, remove from heat and return to pan with cover briefly to finish cooking. If broccoli becomes an olive green, it's overcooked.

Cut an oval circle from top of potatoes and scoop out meat while still hot. In a small bowl, mash together with cheese, bacon, and sour cream and butter and coarsely chopped egg. Season with salt and pepper to taste. Return mixture to potatoes.

Top with remaining cheese and broil 5 minutes more, garnish with fresh herbs and serve.

Variations: Add 1-2 tablespoons chopped fresh chives, dill, or rosemary. Use olive oil instead of butter. Use onion dip instead of sour cream. Use Parmesan cheese instead of mozzarella. Substitute Serrano ham or prosciutto for bacon.

Enjoy!

put the potatoes and onions and scallions in a pan with evo and a cup of water and cook over medium for 20 min. cook your loins in the oven and make your potatoes as a side and put the onion and scallion on top of the loin.

Chop potatoes and slice onions and shalliots. Saute the veggies in olive oil until they are little soft, usually best to add potatoes first and put in onions after potatoes are kinda soft. Get the oven preheated to about 375.

You want the chops to be seasoned with maybe rosemary and salt-pepper-olive oil.

Here's the trick...you need the veggies softened/sauteed enough to where you can put them in the oven in the same dish as the chops and for them to be done at the same time. Good luck.

Sautee the loin chops. Add a little water, honey, cinnamon and allspice at the end.

Cut the potatoes in wedges and coat in olive oil. Add garlic, rosemary, salt and pepper and roast in the oven (Turn once when the tops are brown.)

Add a nice salad with feta cheese, cranberries and chopped almonds or pecans.

PORK CHOPS WITH SAGE-GARLIC BUTTER

This compound butter is great on lamb or chicken, too. Or try it on crusty hot bread.

8 tablespoons (1 stick) butter, room temperature

1/2 small red onion, chopped

2 teaspoons dried rubbed sage

4 large garlic cloves, chopped

1/4 cup chopped fresh parsley

1 tablespoon olive oil

4 3/4 inch-thick pork loin chops

Heat 1 tablespoon butter in heavy small skillet over medium-low heat. Add onion and sage and sauté 4 minutes. Add garlic and cook 30 seconds. Transfer onion mixture to bowl. Cool slightly. Add remaining butter and stir to combine. Mix in parsley. Season to taste with salt and pepper. Place butter on piece of plastic wrap. Roll up into log and refrigerate. (Butter can be prepared up to 2 days ahead).

Heat oil in heavy large skillet over medium heat. Season pork with salt and pepper. Cook until pork is cooked through, about 6 minutes per side. Transfer to plates. Cut butter into 1/4-inch slices. Top pork with butter.

Serves 4.

Bon Appétit

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