3/4 pound medium potatoes, cut into 1-inch chunks
1 1/2 teaspoons olive oil
1 small clove garlic, finely chopped
2 pork chops (3/4 inch thick)
vegetable cooking spray
salt and pepper, to taste
3/4 teaspoon butter or margarine
1/4 cup lowfat milk
1/2 teaspoon dried sage
Servings: 2
In 2-quart saucepan over medium heat, cook potatoes, covered in 2 inches boiling water until tender, about 10 to 12 minutes. While potatoes cook, mix olive oil with garlic and rub on both sides of pork chops. Coat large non-stick 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; cook and stir 30 seconds to evaporate excess moisture over low heat. 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.
Preparation Time: 10 minutes
Start to finish: 35 minutes
1 1/2 teaspoons olive oil
1 small clove garlic, finely chopped
2 pork chops (3/4 inch thick)
vegetable cooking spray
salt and pepper, to taste
3/4 teaspoon butter or margarine
1/4 cup lowfat milk
1/2 teaspoon dried sage
Servings: 2
In 2-quart saucepan over medium heat, cook potatoes, covered in 2 inches boiling water until tender, about 10 to 12 minutes. While potatoes cook, mix olive oil with garlic and rub on both sides of pork chops. Coat large non-stick 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; cook and stir 30 seconds to evaporate excess moisture over low heat. 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.
Preparation Time: 10 minutes
Start to finish: 35 minutes
