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1 hours
Prep: 15 minutes
Cook: 40 minutes
209 calories per serving view nutrition facts
4 servings
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| 1 1/3 | pounds | potatoes | cut into 1 inch chunks |
| 1 | tablespoon | olive oil | |
| 1 | large | garlic clove | pressed |
| 4 | each | pork chops | |
| 1 1/2 | tablespoons | butter | or margarine |
| 1/2 | cup | milk | |
| 1 | teaspoon | sage | dried |
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.
| % Daily Value* | |
| Total Fat 8.0g | 12% |
| Saturated Fat 4.0g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 50mg | 2% |
| Total Carbohydrate 32.0g | 11% |
| Dietary Fiber 3.0g | 11% |
| Sugars 3.0g | |
| Protein 4.0g | 7% |
| Vitamin A | 4% | Vitamin C | 19% | |
| Calcium | 5% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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