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I made this up a few nights ago with what I had on hand, and it turned out pretty nicely.

Breaded Pork Chops with Vegetables

Ingredients:

• 5 pork chops, 1/2″ to 1″ thick
• 1/2 cup flour, seasoned liberally with salt and pepper
• 1 1/2 cups breadcrumbs
• 1/2 cup parmegiano-reggiano cheese, grated
• 2 large eggs, beaten
• 2-3 TBSP olive oil
• 2-3 TBSP butter
• vegetables of your choice for roasting

Instructions:

Preheat oven to 475°. Melt the butter with the olive oil in a skillet over medium-high heat. Mix breadcrumbs, rosemary, sage, and cheese together in a shallow bowl.

Dip each chop in the flour mixture to coat, shaking off excess. Then dip in eggs, and finally in breadcrumb mixture, until well-coated. Pan fry the chops in the fats until golden to dark brown, about 2 minutes each side.

Place the chops and the vegetables in a roasting pan. Season vegetables to taste and pour excess olive oil and butter from skillet over the mixture. Place in oven for about 25 minutes or until chops are fully cooked.