Pork Chop Dinner

First I mix up some stuffing.  Mine came from a bag I never opened, left over from (I'm ashamed to say it) Thanksgiving. I'd go for the simple box mix if I didn't have that one.  I fried some onion and celery, water, butter,  then once it was hot I tossed the stuffing in and took off the burner to sit covered until dinnertime.

Open a can of french cut beans, pour out some of the liquid and add some butter, because those green beans are nasty without butter.  Mark likes them, not me.  I'll eat em, but you can't make me love them. Start the heat under the small covered pot of green beans and turn it off once it gets hot.  There, canned beans.  Bang.

How do you tell someone how to make pork chops?
I buy 3/4" thick boneless chops, usually 4 to a pack.
Pour about 2/3 cup cornbread mix onto a plate and coat the pork chops on all sides.  Let this sit aside while you fix the two items above, then once the beans are on - -
Pour about 1/2 cup olive oil in a stick free pan, bring the oil up to almost sizzling and lay chops into oil. Cook, covered until both sides are brown. If you cook too slow, the coating will sop up the oil and it'll be yucky.  If you cook too fast, the insides won't get done.  It's an art!

Mark's plate has twice the food of a normal human being.