1 1/3 lb. (4 med.) potatoes, cut into 1” chunks
1 T. olive oil
1 lg. clove garlic, pressed
4 pork chops (3/4” thick)
Salt & pepper, to taste
1 1/2 T. butter or margarine
1/2 c. low-fat milk
1 tsp. dried sage
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 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; shake in pan over low heat 1 minute. Remove from heat and “smash” potatoes with fork, leavings them lumpy. Mix in butter, then milk and sage. Mix over low heat 2 minutes. Season with salt and pepper. Serve chops with potatoes. Makes 4 servings.
Menu: Sautéed Apple Wedges, Angel Food Cake.
Nutritional Information Per Serving: 390 calories, 20 gm fat, 90 mg cholesterol, 130 mg sodium, 27 gm carbohydrate, 2 gm fiber, 26 gm protein.