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

Source: Family Circle
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Ingredients

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Directions

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

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  • 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.

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  • 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.

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  • 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.

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  • Serve 2 potato pancakes with each chop.

Note:
  • 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

489 calories; 28 g total fat; 12 g saturated fat; 100 mg cholesterol; 852 mg sodium. 29 g carbohydrates; 4 g fiber; 27 g protein;

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