Pork Chops & Cheesy Potato Pancakes

Kids will love the mashed potato pancakes that are served with the pesto-topped pork chops.

Pork Chops & Cheesy Potato Pancakes
Servings: 4 Prep 10 mins Freeze 20 mins Cook 10 mins

Ingredients

  • 1 24 ounce container prepared mashed potatoes
  • 1/2 cup shredded mozzarella and Parmesan cheese blend
  • 4 rib pork chops (about 6 ounces each)
  • 8 teaspoons prepared pesto with sun-dried tomatoes
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil

Make It

1. Heat broiler. Coat broiler pan with nonstick cooking spray.

2. Heat prepared mashed potatoes following package directions. In a large bowl, stir together potatoes and shredded cheese blend. Form into 8 pancakes, about a scant 1/3 cup each. Place on a parchment or waxed paper lined baking sheet and freeze for at least 20 minutes or until pancakes are fairly firm.

3. Spread 1 teaspoon of prepared pesto over the top of each chop. Broil for 5 minutes, rotating pan halfway through cooking time. Turn chops over and spread 1 teaspoon of pesto over each. Broil an additional 4 to 5 minutes, rotating pan halfway through cooking time or until internal temperature reads 155 F. on an instant-read thermometer.

4. While pork chops cook, heat butter and oil in a large nonstick skillet over high heat. Place chilled potato pancakes in skillet and cook about 3 minutes per side or until nicely browned. Remove to warm platter.

5. Serve 2 potato pancakes with each chop.

Note:

6. For a quick side dish, toss 1 pound cooked trimmed green beans with 1/4 cup prepared pesto. Sprinkle with a pinch of salt and pepper.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 489, Fat, total (g): 28, chol. (mg): 100, sat. fat (g): 12, carb. (g): 29, fiber (g): 4, pro. (g): 27, sodium (mg): 852, Percent Daily Values are based on a 2,000 calorie diet.