Country-Fried Pork Chops With Battered Potatos

This meal was simply one of my favorites growing up in Northern Virginia. I remember as a little boy, walking home from school and smelling fried porkchops just knowing that it was coming from my grandmothers' place. She would always fry potatos with them as well and serve them with some green beans or broccoli. So I decided to put a little twist on the potatos by putting the same batter that I use for the porkchops (minus the breadcrumbs) and cooking them at the same time as the chops. These turned out to be so delicious. They had a nice light crunch to them and were packed with flavor. Here's a pic of what I ended up with . . .