Breaded pork chops, fried spinach, roasted onion potatoes

Great dinner tonight, if I do say so myself...and I do. (I must get this from my Nana--quick, but hilarious side story: At an after-worship ice cream social, I told Nana her homemade vanilla was excellent. She answered: "Yes it is! It was so good I had to get a second bowl!" I laughed and said, "If you do say so yourself!" Nana said, "That's right! I'm not afraid to brag on myself!" Oh, Nana, gotta love it--and emulate it!)

Anyway, I made a meal in about 45 minutes, but about 15 minutes in the middle was downtime to talk with Hubby and clean up my little kitchen messes, making for shorter cleanup time after. The longest thing; the thing I have to start first--even before defrosting the meat---was the roasted onion potatoes. Dice new potatoes and use the recipe from the back of the onion soup mix box. Once you've got that in the oven for 35 minutes, start the other dishes. Defrost the meat, and then, if you're using frozen spinach, stick four cups or so in the microwave for defrosting. While that's going, get started on the breaded pork chops--so easy and good! Get the dippers ready: Beat an egg in a shallow dish, and then a mix of bread crumbs, salt, and Parmesan or Romano cheese on wax paper, and then warm some olive oil in a pan. In another pan, melt 1/8 stick margarine AND veggie oil. Throw in some minced garlic and let the mixture get almost clear and very thin. Now, wring out the defrosted spinach really good with a clean dishtowel (watch out; it's hot!). Then toss in the spinach. Now dip the chops in the egg and the read crumb mixtures, and then put them in, and the spinach and chops can both cook at once, for about five minutes.

The chops are really moist and flavorful--I might even use Italian bread crumbs next time, so that there's more spices on them. The potatoes have a big, bold onion flavor--use less mix if you don't like the taste of onion so much (me, I love it!). The spinach is not as limp and mushy as it has been for me with other recipes, because you cook it so fast, and the butter and garlic make it a little less sharp-tasting.

GREAT, easy dinner!