Pork Chops & Cheesy Potato Pancakes
Kids will love the mashed potato pancakes that are served with the pesto-topped pork chops.
Ingredients
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1 container (24 ounces) prepared mashed potatoes
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1/2 cup shredded mozzarella and Parmesan cheese blend
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4 rib pork chops (about 6 ounces each)
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8 teaspoons prepared pesto with sun-dried tomatoes
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1 tablespoon unsalted butter
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1 tablespoon olive oil
Directions
1.
Heat broiler. Coat broiler pan with nonstick cooking spray.
2.
Heat prepared mashed potatoes following package directions. In a large bowl, stir together potatoes and shredded cheese blend. Form into 8 pancakes, about a scant 1/3 cup each. Place on a waxed-paper-lined baking sheet and freeze for at least 20 minutes or until pancakes are fairly firm.
3.
Spread 1 teaspoon of prepared pesto over the top of each chop. Broil for 5 minutes, rotating pan halfway through cooking time. Turn chops over and spread 1 teaspoon of pesto over each. Broil an additional 4 to 5 minutes, rotating pan halfway through cooking time or until internal temperature reads 155 F. on an instant-read thermometer.
4.
While pork chops cook, heat butter and oil in a large nonstick skillet over high heat. Place chilled potato pancakes in skillet and cook about 3 minutes per side or until nicely browned. Remove to warm platter.
5.
Serve 2 potato pancakes with each chop.
6.
Note: For a quick side dish, toss 1 pound cooked trimmed green beans with 1/4 cup prepared pesto. Sprinkle with a pinch of salt and pepper.
Nutrition information
Calories 489, Total Fat 28 g, Saturated Fat 12 g, Cholesterol 100 mg, Sodium 852 mg, Carbohydrate 29 g, Fiber 4 g, Protein 27 g.
Percent Daily Values are based on a 2,000 calorie diet
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