Fried Pork Chops and Roasted Fall Vegetables

Fried Pork Chops  

Very well seasoned flour

Bone- in chops (the thinner the better)
Flour, ~ 1 cup
Black pepper
Seasoned salt ( I used Tony Chacharie's)
Canola oil
~ 1-2 Tbsp butter

Heat the oil in a large non-stick skillet over medium eat.  Add the butter when the oil is hot.  

Mix together flour and seasonings, dredge pork chops in the flour mixture.  Cook about 4-5 minutes on one side before turning.  

Roasted Fall Vegetables 

Olive oil 

Salt & Pepper

~ 1 Tbsp rosemary 

1 sweet potato

2 Parsnips 

2 Carrots

1/2 butternut squash

~ 1 cup kale torn into bite sized pieces 

Preheat oven to 400 degrees.  Cube the vegetables.  Toss vegetables in olive oil and seasonings, except kale.  Roast for about 30 minutes, then add the kale.  Cook for another 10- 15 minutes, until the kale just begins to crisp.