Weekday Dinner-Quick Pork Chops and Loaded Red Bliss Mashed Potatoes

So, have you missed me? I’ve missed writing this, but have been a little overwhelmed with life in general. And, truthfully, I have no one to blame but myself. Somewhere in the next few days I’ll catch up with recipes from the Halloween Party we held last week here, but in the meantime, let’s get back to real life.

Tonight’s dinner was pork chops. I like medium thick cut, bone-in chops. They are my favorite although this recipe would also work with boneless chops.


  • 4 bone-in pork chops
  • 1/2 C all-purpose flour
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. seasoned salt
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper
  • 2 tbsp. oil of your choice
  • 2 tbsp. unsalted butter

Preheat the oven to 200 degrees.

Make sure your pork chops are at room temperature. Mix the flour and seasonings together on a plate. Dry the pork chops with paper towels then dredge in the flour mixture, shaking off the excess. Set aside.


On the stove top, heat the oil and butter on medium high heat in a heavy pan. I use a cast iron pan. Add the pork chops without crowding, doing 2 at a time, if necessary. Cook 2 minutes per side, then place them on a cookie sheet in the oven. Cook the other two and add them to the pan as well. After you’ve added the second set of chops, raise the oven temp to 375. Basically the chops will be done by the time the oven reaches temperature. That said, use an instant read thermometer and make sure the temp is 135. Let the chops rest for a few minutes. They will continue to cook and reach temp of 145, perfect for pork.


For the Loaded Red Bliss Potatoes:

  • 2 bags small red bliss potatoes
  • 2 tbsp. unsalted butter
  • 1/3 C cream cheese, room temperature
  • 2-3 strips bacon, cooked crispy
  • 1/2 C shredded cheddar cheese
  • Chives-fresh or chive, to taste2016-11-02-05-52-55

In a large pot, add the potatoes, skin on, and cover with cold water. Bring to a boil and cook for 15-20 minutes, or until a fork goes easily into the potatoes. Drain the potatoes and return to the pot. Add the butter and cream cheese and using a hand masher, mash them to the texture you like. We prefer slightly lumpy mashed potatoes. Break up the bacon and add the cheese and chive. Blend everything together and serve. NOTE: I used no salt in these potatoes. The red bliss are actually very sweet and the bacon and cheese add sufficient salt to bring out the natural flavors of the dish

This is a great meal for a weeknight. Add a cooked vegetable and you have a delicious, well balanced meal in less than half an hour. Enjoy.


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