Maple-Cinnamon- Breaded Swine Chops and Garlic Smashed Taters w/ Steamed vegetables

Delicious pork. Some would swear against it but it truly is one of the more flavorful meats available. Naturally salty and delicious, pork pairs well with sweeter, more tart flavors, and always excites the palette.

3-4 Pork Chops, best quality you can find
1 Cup Breadcrumbs
Generous dash of Cinnamon
1 Egg
1 Onion, sliced pole to pole
1/4 cup milk
Tsp. Maple Syrup
2 Tsp. Thyme
2 Tsp. Rosemary
Olive Oil
Your favorite Applesauce

5-6 Red or Russet Potatoes, unpeeled
3 Gloves garlic, Diced

Your favorite vegetables, thinly sliced

Beat your egg with the milk until well-blended. Mix breadcrumbs with cinnamon, thyme and rosemary. Dip chops in egg/milk mixture and coat in breadcrumb mixture. Make sure they are well-coated. Set aside.

I always take a fork and pierce each 'tater a couple of times, they cook a bit faster. Once you got a pot of water boiling, throw the taters in with the diced-up garlic bits. If you have the convenience, use the colander right over your boiling potato pot to steam your favorite vegetables, otherwise, use a seperate pot.

Once your potatoes are in, heat your oil in a big skillet.

Once the oil is warm, drop in a dollop of maple syrup and mix it in well. This is crucial to the breading.

Throw your onions in and cook them all close together, on medium heat, with enough oil to keep them fairly submerged. What you're going to do is reduce the onions, carmelize them into little golden-brown chips, and either discard or remove them afterward. This, with the maple syrup, will make for a sweet and interesting oil to cook your chops on.

Cook the chops slowly, a notch lower than when you were cooking the onions, just a quiet, steady sizzle. Give about 10 minutes on each side.

When done, take out your steamed veggies and coat those babies with a little butter if you so desire. Put those aside, keep 'em warm.

For the taters, strain them with the garlic and put em back in the pan. Make sure no left-over garlic chunks are left on the strainer, you want that in the pan.

People like their smashed potatoes differently, but for me, I put in a tablespoon or two (or three) or butter/margarine, and just under a 1/4 cup of milk. Sometimes I like to add a pinch of fresh parsley if I have it on hand. Mash those guys up until they're nice and smooth.

If you reserved your onions, lay them across the pork chops. Serve with vegetables, potatoes, and your favorite applesauce, which greatly compliments the maple-cinnamon tinge of the pork chops. ENJOY!