Country Pork Chops with Sage Smashed Potatoes
Yield
4 servingsPrep
15 minCook
40 minReady
1 hrsLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | pounds |
potatoes
cut into 1 inch chunks |
|
| 1 | tablespoon |
olive oil
|
|
| 1 | large |
garlic cloves
pressed |
*
|
| 4 | each |
pork chops
|
*
|
| 1 ½ | tablespoons |
butter
or margarine |
|
| ½ | cup |
milk
|
|
| 1 | teaspoon |
sage
dried |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 604.8 | g |
potatoes
cut into 1 inch chunks |
|
| 15 | ml |
olive oil
|
|
| 1 | large |
garlic cloves
pressed |
*
|
| 4 | each |
pork chops
|
*
|
| 23 | ml |
butter
or margarine |
|
| 118 | ml |
milk
|
|
| 5 | ml |
sage
dried |
*
|
Directions
In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender, about 20 minutes.
While potatoes cook, mix olive oil with garlic and rub on both sides of pork chops.
Coat large nonstick skillet with vegetable cooking spray.
Add chops and over medium heat pan fry until chops are lightly browned and meat is no longer pink, about 10 minutes on each side.
Season with salt and pepper.
Drain potatoes; shake in pan over low heat 1 minute.
Remove from heat and "smash" potatoes with fork, leaving them lumpy.
Mix in butter, then milk and sage.
Mix over low heat 2 minutes.
Season with salt and pepper.
Serve chops with potatoes.
