Porkchop! And Pork Chop

I used to watch "Doug" when I was little, and as soon as Sky told me he'd picked up pork chops for dinner, the theme song was immediately and irreversibly stuck in my head for the rest of the night (Doug's dog was named Porkchop). Now to the food. I relied on this recipe for the pork chops, but added a dash of smoked paprika instead of salt, which I try not to use. We made chorizo the other weekend and that recipe included smoked paprika, so I thought the flavor would work well on a straight up chop. It did, adding a hint of sweetness. For a side dish, the baked tomatoes and summer squash brightened up the plate.

Total time to cook: 30 minutes

For the pork chops

Two 1-inch thick pork chops, bone-in or boneless
1 tbsp margarine
1 tbsp olive olive oil
1/2 tsp smoke paprika
1/8 cup flour, spread out on a plate or in a shallow bowl

- In a medium pan, melt the margarine and olive oil together.
- In the meantime, season the pork chops with pepper and smoked paprika evenly on both sides.
- Once the margarine is foaming, quickly dredge the pork chops on both sides in the flour.
- Put the chops in the pan and cook for three minutes on both sides (only turning once.)
For the tomato and summer squash

1 tomato, thinly sliced and then cut the slices in half
1 small summer squash, thinly sliced
1 tbsp olive oil
1/4 cup shredded parmesean cheese

- Preheat oven to 375 degrees.
- Rub the bottom of an 8x8 baking pan with olive oil.
- Layer the tomatoes, squash and cheese in the pan, seasoning with a little pepper on each layer (I had roughly three layers.)
- Bake for about 10-15 minutes, or until squash are a little soft and the cheese is melted.

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