Parsley & Thyme Blackened Pork Chops

Another meal prepared at the Ramsey's house. This was a recipe I originally found in my RealSimple magazine, but as usual, it calls for so much prep work and I like to make it easy and simple (for both myself and for  you, of course!)

 Thaw out pork chops, I used lean thin sliced pork chops from our local Wal-Mart. Lay them on a plate and squirt with fresh lemon juice, then coat each side with salt and pepper, thyme, and parsley. Allow them to sit and bask in the flavors for about 5 min. Turn your skillet on a medium high and lay them in. (I spayed the pan with some PAM before hand, gotta love that handy PAM!) They will only need flipped three to six times for them to be done and juicy. Easy Peasey Lemon Sqeezy. 

I served up these seasoned 'beauts with steamed broccoli and carrots, and fried potatoes. 

The fried potatoes were super easy to make too. I used the almighty salad shooter! Gifted to me by my Grandma Barbara at one of our wedding showers, this kitchen gadget it a must have! It can slice nearly everything. 

I'm pretty sure it came from Roweton's Home Store in Bolivar, MO, but I'm sure you can find them online. 

Get 5-6 good size potatoes out, wash them with a scrubber and do not worry about pealing them. Cut off an edge or two to fit it into your salad shooter, then fire away. After your potatoes are cut, place them in the skillet with some vegetable oil. Let them fry, DO NOT stir them! This is the key to perfectly fired potatoes, do not stir them, just flip them every once and a while and scoot them apart a little bit. Again, a shout out to my Grandma Barbara, for teaching me how to make these. Jesse loves them!

Bon Appetit!