Butter Dill New Potatoes

Butter Dill New Potatoes
About 3 pounds new potatoes (5-6 cups cubed)
1 stick butter or margarine (whichever you have on hand)
1 tsp salt
1 tsp Dill
Wash and quarter potatoes, place in a pot and cover with water. Bring to a boil and cook until fork tender. Drain.
In microwave safe dish, place butter, salt, and dill. Microwave just until butter is melted. Stir. Pour over drained potatoes. Stir to coat well. Serve warm.

Thick Pork Chops with Pan Sauce

Ingredients

2 tablespoons butter
1 tablespoon oil
1 boneless rib end pork loin roast, cut into 6 generous 1-inch thick chops, each chop pressed lightly with fingertips to flatten
Salt and ground black pepper
1/4 cup flour measured into a pie plate or other shallow pan
A pan sauce

Directions

Heat the butter and oil in an 11 to 12-inch skillet over low heat. While the pan is heating, sprinkle the chops on both sides with salt and pepper, then dredge them in flour.
A couple of minutes before sauteing, increase the heat to medium-high. When the butter stops foaming and starts to smell nutty brown, arrange the chops in the skillet. Cook, turning only once, until they are a rich golden brown, about 3 minutes per side. Remove from skillet.
Serve with an uncooked relish. Recipe follows.