1 pkg Schott Ranch bone-in pork chops
3 russet potatoes
1/2 tsp dried oregano 1/4 tsp onion salt
Scrub and slice potatoes into wedges. Liberally coat in olive oil and season with pepper, onion salt and oregano. Place on a sheet pan and bake at 395 for 15 mins, flip potatoes over and bake another 5-10 mins until golden and crispy.
Season both sides of the pork chops with salt and pepper. Over low heat, grill or fry pork chops until cooked. Sear both sides over high heat right before serving and top with blueberry habanero jelly.