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CATEGORY CUISINE TAG YIELD
Meats, Dairy Main dish, Meats 4 Servings

INGREDIENTS

1 1/3 lb 4 medium potatoes
cut into 1-inch chunks
1 T Olive oil
1 Garlic clove, pressed
4 Pork chops, 3/4 inch thick
Salt and pepper, to taste
1 1/2 T Butter or margarine
1/2 c Lowfat milk
1 t Dried sage

INSTRUCTIONS

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
<recipes@potatoes.com>  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 314
Calories From Fat: 100
Total Fat: 11.2g
Cholesterol: 63.2mg
Sodium: 120.3mg
Potassium: 1043.9mg
Carbohydrates: 27.9g
Fiber: 3.3g
Sugar: 2.6g
Protein: 24.9g


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