Parmesan Crusted Pork Chops & Sweet Peas with Red Onion and Mint

So Ross is gone again....last week so YAY!!  This was the PERFECT meal to make for 1 - and it seriously took 15 minutes to prep / make - so awesome for a quick meal!!  I burnt my pork chops - so if anyone has a good way to cook these - please let me know :)  I followed the directions in the recipe below - but it was a tad burnt tasting -- haha.  Got the pork chop recipe from "Giada's Family Dinner" cookbook and the peas from our "Bride and Groom First and Forever" cookbook.

Makes 4 servings

Ingredients:
2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cup freshly grated Parmesan cheese
4 center-cut pork chops (about 10-12 oz each)
salt and pepper

In a pie plate, whisk the eggs to blend.  Place the bread crumbs in another pie plate.  Place the cheese in a third pie plate.  Sprinkle the pork chops generously with salt and pepper.  Coat the chops completely with the cheese, patting to adhere.  Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 2 tablespoons of oil in each of 2 large, heavy skillets over medium heat.  Add 2 pork chops to each skillet and cook until golden brown and just cooked through, about 5 minutes per side.  Transfer the chops to plate and serve!

Sweet Peas with Red Onion and Mint

2 servings

Ingredients:
2 cups fresh peas or frozen peas
2 teaspoons unsalted butter
1/4 small red onion, chopped
1/4 teaspoon kosher salt
1 tablespoon fresh mint, or 1 teaspoon dried mint
2 teaspoons olive oil
pepper

If using frozen peas, put them in a strainer or colander.  Run cold water over them to remove any ice crystals.  Let thaw for about 10 minutes.

Heat the butter in a small saucepan over medium heat.  Add the red onion and 1/8 teaspoon of the kosher salt and cook, stirring occasionally, until tender, about 5 minutes.  Add the peas and cook until warm, 3 to 5 minutes.  Stir in the mint, olive oil, the remaining 1/8 teaspoon kosher salt, and pepper to taste.