This is a nice, simple dinner for one---a crisp pork chop with tender potatoes and onions, great for a diet. Use a standard-sized skillet with a cover to serve one, a big pan to double the recipe for two; it is best to be able to cook the potatoes in a single layer.

Wash pork chop, trim as desired, season on both sides with half of the LEMON-PEPPER SEASONING, GARLIC and THYME. The other half of the seasoning will be added to the potatoes. Set the chop aside. Peel and slice the onion into thin pieces, peel and slice the potato into not-too-thick rounds. Heat the oil in the skillet over medium high heat, add the chop and the onions, brown on both sides---about 2 minutes per side. Add the potatoes in a single layer if possible. It is fine to put the pork chop on top of the potatoes if you have to. Sprinkle with the rest of the LEMON-PEPPER SEASONING, GARLIC, and THYME. When the potatoes start to brown, turn them over. After a minute or so, when the potatoes are browning on the bottom, add 1/2 Cup water to the pan. Stir well to loosen the potatoes. Keep the top side of the chop out of the liquid, cover the skillet, reduce heat to medium low and cook for 15 minutes, shaking the pan and turning the potatoes every so often. After 15 minutes, the liquid should be mostly gone and the potatoes and onions will be tender and golden brown. If the liquid starts disappearing too fast, turn the heat down a bit, if there is still lots of liquid left after 15 minutes, remove the cover and raise the heat to remove any extra liquid. Serve while warm, perhaps with peas, beans, or a salad.

Yield: 1 large serving.
Prep. time: 5 minutes.
Cooking time: 20 minutes.