Fried Pork Chops with Roasted Vegetables

• 4 medium red potatoes, cut into 8 wedges
• 1/4 cup olive oil
• 4 garlic cloves, pressed
• 1 Tbsp. dried thyme
• 1 1/2 tsp salt
• 1 tsp pepper
• 1 purple onion slice
• 1 zucchini, sliced
• 1 yellow squash, quartered
• 1 portobello mushroom, quartered
• 1/4 cup gluten free flour
• 1 1/2 tsp dried thyme
• 1 Tbsp Cajun seasoning (check ingredients list to make sure it is allergy free)
• 4 (3/4 inch thick) bone in pork loin chops
• 1 1/4 cups vegetable oil

1. Toss together the first 6 ingredients in a 15X10 inch jellyroll (cookie sheet) pan
2. Bake at 400 degrees for 20 min. Add onion and next 3 ingredients, and bake, stirring occasionally, 15 minutes. Keep roasted vegetables warm.
3. Stir together gf flour, thyme and Cajun seasoning in a shallow bowl. Dredge pork chops in flour mixture.
4. Fry pork chops in hot vegetable oil in a large heavy skillet over medium heat for 3 minutes on each side or until done. Serve pork chops with roasted vegetables.

Makes 4 servings