Fried Pork Chops With Potatoes and Peas

 I am a fan of comfort food and this recipe is just that!

1 1/2 lbs Yukon Gold potatoes, quartered

1 medium-size yellow onion, quartered

3 Tbsp olive oil, divided

1 1/2 tsp kosher salt, divided

1 1/4 tsp black pepper, divided

1/3 cup plus 1 Tbsp all-purpose flour

4 (6 oz) bone-in pork chops, about 1/2" thick

3 Tbsp butter, divided

1/4 cup dry white wine

1 cup chicken stock

1 (15 oz) package of petite green peas

Preheat oven to 450 degrees.  Place potatoes and onion in a rimmed baking sheet.  Drizzle with 1 Tbsp olive oil and sprinkle with 1 tsp each salt and pepper.  Bake in preheated oven until potatoes are golden brown and tender and onions are soft, about 25 minutes.  

Meanwhile, stir together 1/3 cup flour and 1/2 tsp salt and pepper in a small bowl.  Dredge pork chops in flour mixture, evenly coating all sides.  Heat remaining 2 Tbsp olive oil in a large skillet over medium high heat.  Add pork chops, and cook until golden, about 4 minutes per side.  Transfer pork chops to a platter.

Melt 2 Tbsp butter in a skillet.  Add 1 Tbsp of the flour, whisking until smooth.  Add wine, and cook, stirring and scraping to loosen browned bits from bottom of skillet, until reduced by about 1/3, about 2 minutes.  Add chicken stock; bring to a boil, and reduce heat to medium-low.  Cook, stirring occasionally, until sauce is thickened, about 4 minutes.  

Cook peas according to package directions; transfer to a bowl.  Stir in remaining 1/2 tsp salt, 1/4 tsp pepper and 1 Tbsp butter until combined.  Serve pork chops with potatoes, peas, and sauce; sprinkle with parsley just before serving.