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How To make Country Pork Chops with Sage Smashed Potatoes
1 1/3 lb (4 medium) potatoes
-- cut into 1-inch chunks 1 tb Olive oil
1 lg Garlic clove; pressed
4 Pork chops (3/4 inch thick)
Salt and pepper, to taste 1 1/2 tb Butter or margarine
1/2 c Lowfat milk
1 ts Dried sage
In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender, about 20 minutes. While potatoes cook, mix olive oil with garlic and rub on both sides of pork chops. Coat large nonstick skillet with vegetable cooking spray. Add chops and over medium heat pan fry until chops are lightly browned and meat is no longer pink, about 10 minutes on each side. Season with salt and pepper. Drain potatoes; shake in pan over low heat 1 minute. Remove from heat and "smash" potatoes with fork, leaving them lumpy. Mix in butter, then milk and sage. Mix over low heat 2 minutes. Season with salt and pepper. Serve chops with potatoes. Menu: Saute`ed Apple Wedges, Angel Food Cake Nutritional Information Per Serving: 390 calories; 20 g fat; 90 mg cholesterol; 130 mg sodium; 27 g carbohydrate; 2 g fiber; 26 g protein. Source: The Potato Board
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Instructions:
1. buy russet potatoes and wash and peel them
2. cut them evenly into one size
3. bring water to a boil and add 3 tbsp kosher salt
4. add 1 teaspoon of baking soda to the water
5. par boil potatoes for 20-25 minutes or until fork tender
6. put the roasting tray into the bottom of the 400-degree oven convection and leave for 15 minutes
7. toss potatoes in olive oil and rosemary salt making sure the edges break down
8. add olive oil and butter to the roasting pan on high heat burner and add potatoes back in.
9. roast for 30-40 minutes making sure to turn them every 10-12 minutes
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Gordon Ramsay shows the secrets behind cooking the perfect tenderized pork chops and sides.
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Gordon Ramsay's Pan Seared Pork Chop: Extended Version | Season 1 Ep. 2 | THE F WORD
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