2 Yukon potatoes per person, diced bite size
2 tablespoons butter (for potatoes)
1 tablespoon butter (for pork chops)
2 green onions, minced
1-2 thin bone-in pork chops per person
1/2 cup of your favorite Italian dressing (I use Ken’s usually)
1 1/2 cups white wine
1-2 shallots, sliced thin
4 slices bacon, diced
FRESH ground sea salt and black pepper

  • 8-10 hours before dinner arrange pork chops in a deep covered tupperware.
  • Pour wine and dressing over pork chops, turning to coat. Add lid and chill in refrigerator, turning every so often to keep pork chops marinated well.
  • Melt butter in skillet.
  • Add potatoes and green onions, season well with FRESH ground sea salt and black pepper.
  • Stir frequently, cooking until crisp and golden. Set potatoes aside.
  • Drain marinade from pork chops, but DON’T throw it out!
  • Using the same pan add 1 tablespoon butter and pork chops in a single layer, frying until browned and JUST cooked through. Remove pork chops and keep warm.
  • In the same pan add shallots and bacon pieces, cooking until bacon is done, but not too crispy.
  • Add the drained marinade to the pan and bring to a simmer for 5-10 minutes until gravy consistency.
  • Add fried potatoes to gravy, simmering a minute or two.
  • Add pork chops to pan to warm, turning to coat in the gravy.
  • Serve immediately.

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