Ingredients Jump to Instructions ↓

  1. 5 medium (about 1 1/2 pounds) potatoes

  2. 3/4 cup(s) low-fat (1%) milk

  3. 2 tablespoon(s) chopped fresh or freeze-dried chives

  4. Salt

  5. 4 (4 ounces each) 3/4 inch thick boneless pork loin chops

  6. 1 tablespoon(s) light corn-oil spread

  7. 1/4 teaspoon(s) black pepper

  8. 2 tablespoon(s) balsamic vinegar

  9. 2 1/2 teaspoon(s) sugar

  10. 2 teaspoon(s) cornstarch

  11. 1/2 cup(s) seedless red grapes , each cut in half

Instructions Jump to Ingredients ↑

  1. Peel potatoes and cut each into quarters. In 3-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 20 minutes or until potatoes are tender. Drain potatoes. Add milk, chives, and 3/4 teaspoon salt. With potato masher, mash potatoes until smooth; keep warm.

  2. Trim all fat from pork chops. In nonstick 10-inch skillet over medium-high heat, in hot light corn-oil spread, cook pork chops 5 minutes, sprinkling with pepper and 1/4 teaspoon salt. Turn pork chops and cook 3 to 4 minutes longer until pork just loses its pink color throughout, sprinkling with another 1/4 teaspoon salt. Remove pork chops to warm plate; keep warm.

  3. In cup, mix balsamic vinegar, sugar, cornstarch, and 1/2 cup water. Pour balsamic mixture into skillet. Over high heat, heat until sauce boils and thickens slightly. Reduce heat to low; simmer 1 minute, scraping up any browned bits on bottom of skillet; stir in grapes; heat through.

  4. To serve, arrange mashed potatoes and pork chops on 4 dinner plates. Pour sauce over pork chops.


Send feedback