Pork Chops and Mashed Potatoes

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.

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.

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.

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