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Main dishes

Pork Chops with Fully Loaded Smashed Potatoes

Pork Chops with Fully Loaded Smashed Potatoes recipe
photo by:kraft
The potatoes with bacon and cheddar are delicious—and the pork chop sauce is just as good, made with bacon drippings, cream cheese and fresh chives.
time
prep:
40 min
total:
40 min
servings
total:
6 servings

What You Need

1-1/2
lb.  small red potatoes (about 8), quartered
6
slices  OSCAR MAYER Bacon, chopped
6
 thin-cut bone-in pork chops (2 lb.), 1/2 inch thick
3/4
cup  fat-free reduced-sodium chicken broth
4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3
Tbsp.  chopped fresh chives, divided
1
cup  KRAFT Shredded Sharp Cheddar Cheese

Make It

COOK potatoes in boiling water in large saucepan 20 to 25 min. or until tender. Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.

ADD chops to drippings in skillet; cook on medium-high heat 3 min. on each side or until done (145°F). Transfer chops to plate, reserving drippings in skillet; cover chops to keep warm.

ADD broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 min. or until cream cheese is melted and sauce is thickened, stirring constantly with whisk. Stir in 1 Tbsp. chives.

DRAIN potatoes; return to pan. Mash to desired consistency. Stir in cheddar, bacon and remaining chives. Serve with meat and pan gravy.

Kraft Kitchens Tips

Variation
Prepare using KRAFT Neufchatel Cheese and KRAFT 2% Milk Shredded Sharp Cheddar Cheese.
Substitute
Prepare using KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA.
Substitute
If you don't have small red potatoes, you can prepare this delicious recipe using medium or large red potatoes instead. Just cut the potatoes into 1/2-nch pieces instead of quartering them.
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