Wednesday, March 6, 2013

Mashed Potato Topped Pork Chops

It's another installment of Comfort Food Wednesdays at our house. I had some red potatoes that needed to be used and some pork chops in the freezer and so this was an easy choice for dinner. It definitely fits the comfort food bill too. I adapted the idea from The Sisters Cafe and it's something we will make again. Very good!

4 boneless pork chops (ours were not too big, and were about 1/2 inch thick)
8 red potatoes, diced into cubes
6 Tbsp. butter
3-4 Tbsp. milk
seasoning salt
1 Tbsp. Worcestershire sauce
1/2 onion, chopped
1 clove garlic, minced
2 Tbsp. olive oil
steak seasoning

Boil red potatoes until soft. Drain water and mash with 4 Tbsp. butter, milk, and salt to taste. While the potatoes are boiling, sauté the onions, and Worcestershire sauce, in 1-2 Tbsp. butter over medium heat until onions are transparent, 5-8 minutes, add minced garlic during the last minute or two of cooking. Fold sautéed mixture into mashed potatoes and set aside. Preheat oven to 350 F. Season both sides of the pork chops with steak seasoning. Heat olive oil in skillet over medium-high heat. Once hot, sear pork chops on both sides. Place pork chops into a glass baking dish lightly sprayed with non-stick spray. Spoon mashed potatoes over each pork chop (I had leftover potatoes). Cover with foil and bake for 30 minutes or until pork chops are cooked through. Time will depend on thickness of the chops. Once cooked through, uncover and broil for just a minute or two to get a nice golden brown crust on the potatoes. Serve hot. I also made some gravy to serve with this dish. Makes 4 servings.

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