Sundried Tomato and Cranberry Glazed Pork Chops, Potato Puffs and Kinda Greek Salad

Preheat oven to 400ºF.

Combine in a small bowl, in this order; paprika, garlic powder, thyme, and pepper.

Rub generously on both sides of the chops.

Spray a broiler pan with cooking spray.

Place spiced chops on the broiler pan and place in hot oven. Set timer for 5 minutes.

Flip over and cook an additional 5 minutes.

Meanwhile…

Combine white wine, cranberry sauce, beef broth, apple sauce, sun dried tomatoes, cranberries, vanilla and maple syrup in a small stove top pot.

Bring to a boil, then reduce heat to simmer.

Stir occasionally.

Form leftover mashed potatoes into meatball size balls. Roll in cornflake crumbs on a large piece of waxed paper, then reshape into small logs.

Spray a large non-stick fry pan with cooking spray and set at med-high heat.

Place the potato puffs in the pan from the outside in. Brown all sides, but don’t turn too often.

Meanwhile…

Pour olive oil, garlic, vinegar and sugar into a large salad bowl.

Whisk to blend thoroughly.

Cut peppers, red onion, cucumber and tomatoes, adding to salad bowl as you cut.

Add feta cheese to bowl.

Toss veggies until coated.

Remove cooked chops from broiler pan and generously brush warm glaze on both sides of the chops.

Transfer chops to a serving plate and cover with aluminum foil. Let rest for 3-5 minutes before serving.