Yummy! I just got my Everyday Food magazine last week and I’m already making recipes out of it. This is another successful recipe! This weekend my grocery store had large packages of pork chops on sale. I couldn’t resist them, so needless to say, our freezer is packed with food right now.
We really enjoyed these smashed potatoes. When I was making them I had to remind myself that these weren’t for Thanksgiving, they don’t need to be creamy!! We loved the garlic in these potatoes too.
Glazed Pork Chops with Smashed Potatoes
source: Everyday Food
- 1 tablespoon butter
- Coarse salt and ground pepper
- 1 1/2 pounds red new potatoes, scrubbed well and quartered
- 1 garlic clove, minced
- 1/2 cup whole milk
- 4 bone-in pork chops (about 9 ounces each)
- 1/4 cup packed light-brown sugar
- 1 tablespoon Dijon mustard
- Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 12 to 14 minutes. Transfer potatoes to a bowl; set aside.
- Remove steamer basket; discard water from pot. In same pot, melt 1 tablespoon butter over medium. Add garlic; cook until golden brown, 1 to 2 minutes. Add potatoes; mash coarsely. Cook, stirring, 1 minute (a film of starch will form on bottom of pot). Stir in milk and remaining tablespoon butter; heat until warmed through, about 1 minute more. Season with salt and pepper. Remove from heat; cover. Set aside.
- Heat broiler to high. Line a baking sheet with aluminum foil. In a small bowl, combine sugar and Dijon. Place pork on sheet; season with salt and pepper. Broil until pork begins to brown, 6 to 8 minutes; spread sugar mixture over top. Broil until glaze is browned and pork is opaque throughout, 1 to 2 minutes. Serve pork with potatoes and green beans.