NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless pork chops

1 medium Yukon gold potato

0.25 cup plain Greek yogurt

1 tsp extra virgin olive oil

1 clove garlic

1 sprig fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp low-sodium chicken broth

PREPARATION

• 1

  Peel and cube the Yukon gold potato, then place in a pot of salted water and boil until tender, approximately 15 minutes.

• 2

  Pat the pork chops dry with a paper towel and season both sides evenly with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a heavy skillet over medium-high heat.

• 4

  Place the pork chops in the hot skillet and sear for 4-5 minutes per side until they reach an internal temperature of 145°F and develop a golden crust.

• 5

  During the last 2 minutes of searing, add the minced garlic and the rosemary sprig to the pan to infuse the oil and meat.

• 6

  Drain the cooked potatoes and mash them thoroughly with the Greek yogurt and chicken broth until the texture is smooth and velvety.

• 7

  Plate the pork chops alongside the mashed potatoes and drizzle any remaining pan juices over the meat before serving.