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Pork Chop

Granny's Country Chops With Sage Potatoes

1 1/3 pounds potatoes (4 medium), cut into 1-inch chunks
1 tablespoon olive oil
1 clove large clove garlic, pressed
4 pork chops, 3/4-inch thick
salt, to taste
pepper, to taste
1 1/2 teaspoons butter or margarine
1/2 cup lowfat milk
1 teaspoon dried sage


1. In 2-quart saucepan over Medium heat, cook potatoes, covered in 2 inches boiling water until tender, about 20 minutes.

2. While potatoes cook, mix olive oil with garlic and rub on both sides of pork chops. Coat large nonstick 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.

3. Drain potatoes; shake in pan over Low heat 1 minute. 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.

Love and compassion are the true religion to me. But to develop this, we do not need to believe in any religion.

- Dalai Lama