1. Set the Emeril Pro-Clad Chicken Fryer over medium-high heat.
2. Add the vegetable oil and as the oil heats, season the pork chops on both sides with the salt and white pepper.
3. Dust the pork chops with the flour and, when the oil is hot, place two pork chops at a time in the hot oil.
4. Cook the pork chops until golden brown and cooked through, about 2½ minutes per side, and remove from the pan.
5. Repeat with the other two chops and serve immediately, with green peas, mashed potatoes, and gravy, if desired.

Directions:

1. Place the potatoes and 1 teaspoon of salt in an Emerilware 2-quart saucepan, cover with water by 1-inch, and bring to a boil.  Reduce the heat to a simmer and cook until the potatoes are fork-tender, 20 to 25 minutes.  Drain in a colander.
2. Return the potatoes to the pot, set over low heat, and add the butter.  Using a potato masher, mash the butter into the potatoes.
3. Add the cream, the remaining 3/4 teaspoon salt, and the pepper and mash with the potato masher over medium-low heat to incorporate the ingredients and achieve a light texture, 4 to 5 minutes.  (If preferred leave the potatoes slightly lumpy.)  Serve immediately.
   

1. Melt the butter in an Emerilware 1-quart saucepan over medium-high heat.  Add the onions and cook, stirring, until soft, about 3 minutes.
2. Add the peas and water and bring to a boil.  Reduce the heat to medium-low, cover the saucepan and simmer until tender, about 4 minutes.
3. Remove from the heat, add the salt and mint and stir.  Use a slotted spoon to transfer the peas to serving plates.  Serve hot.