Breaded Pork Chops (Lyonnaise) from Pure Simple Cooking

I really like this cookbook: Pure Simple Cooking: Effortless Meals Every Day. I borrowed it from the library initially and then decided to buy it after trying a few recipes.  I like how it’s organized. The chapters include Chicken, Chops, Sausages, Leg of Lamb, Fish, Pasta, Greens and Herbs, Spring and Summer Veggies, Autumn and Winter Veggies, etc. So you can start with the protein, flip to seasonal veggies (and there are chapters on fruit as well) and end on the “Flour, Eggs, Sugar, Cream” chapter. 😉

I was cooking for one last night and wanted just enough leftover for lunch one day this week so I was going to cook one pork chop and a bunch of veggies. I started a sweet potato baking and then added some sliced cauliflower and carrots to the same pan. No recipe there really.  Preheat the oven to 400, pierce the sweet potato a few times so it won’t burst and cook it on foil as it’s likely to ooze out a bit and make a mess.  Cut carrots and cauliflower into roughly the same size pieces and toss with oil and salt and pepper, then roast until done. You could add herbs but I went very simple last night.

I popped the breaded pork chop into the oven as the carrots and cauliflower came out because  I didn’t plan ahead very well. I just nibbled on them while the pork chop was cooking.