Pork Chops Paprikash -Rosemary/Thyme Roasted Red Potatoes

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Note: This is one of Dee's recipes. It was transferred from Dee's blog.

1 teaspoon salt
1 teaspoon black pepper
1 tablespoon garlic powder
2 tablespoons paprika
8 pork chop
2 tablespoons oil
4-8 pork chops
1 tablespoon bacon grease (remember what I mentioned about keeping some of your bacon drippings?)
Potato flour, for dredging

Heat oven to 250F (low).
Mix spices together and rub generously onto both sides of chops.
Set aside.
Heat oil and bacon grease in a large skillet.
Dredge chops in flour (using a plastic grocery bag makes it super easy) and sear chops (in batches) over medium high heat just to brown the outside. Add extra oil if necessary.
Place the chops into a 9x13 pan directly from the pan so the excess grease also goes into the baking dish.
When all the chops are seared and in the baking dish, cover very tightly with foil. Bake for about 2 hours for perfect tenderness.
Potatoes
8 baby red potatoes, halved
2 tablespoons extra vigin olive oil
pinch of rosemary & thyme
1/4 teaspoon garlic powder
salt/pepper to taste.
Mix all in a mixing bowl.
Spread out on to a cookie sheet.
Roast at 400 degrees F for 20 minutes.