Pork Chops

TODO: edit and make into a proper recipe

Royal’s mom:

• When I was growing up, we ate broiled porkchops a lot, although baking works too. In addition to seasoned salt, my favorite spice for porkchops is ground coriander plus I always sprinkle on some black pepper. When broiling, I sprinkle the same spices on the other side when I turn them over. Also, I believe we gave you a box of crumb topping for chicken called IN YOUR OVEN. The chicken seasoned coating mix for baking is not that different from the IN YOUR OVEN FOR PORK, and we use them interchangeably, so if you find that in your closet, use it.
• Another delicious recipe which I ate growing up is called SKILLET PORK CHOPS with vegetables. First you broil the porkchops on both sides with seasonings as described above, then set them aside. I don’t have the recipe in front of me, but you need to peel & quarter 2 or 3 potatoes, peel and cut in quarters lengthwise 2 or 3 carrots, one peeled & quartered onion , 1 or 2 celery ribs (otherwise omit), 1 green pepper - seeded & cut in strips,(skip if you don’t have) and a large can of canned tomatoes WITH ITS LIQUID (or one or two 1- pound cans of tomatoes) OR use one or two 8-oz. cans of tomato sauce if you don’t have canned tomatoes on hand. Put the prepared vegetables in a covered skillet or covered cook pot with a tablespoon or 2 of pork chop fat drippings for flavor, a bay leaf or 2, and the broiled pork chops. The canned tomatoes and their juices should provide enough moisture to steam/cook the vegetables, but if you don’t think it’s enough, you can add some water. Cook this one-dish meal covered at a simmer until vegetables are tender, and flavor with salt & pepper to taste.