Smothered Pork Chops with Smashed Potatoes

from Rachel Ray Magazine October 2012

Ingredients:

• 1 1/2 lbs red potatoes, cut into 1/4″ cubes
• 2 1/4 cups cole slaw mix
• 1 cup sour cream
• 1 cup chicken broth
• Salt and Pepper
• 4 bone-in pork chops (about 6oz each)
• 1/4 cup flour
• 2 tbs olive oil
• 1 small onion, sliced
• 3 portobello mushroom caps, sliced, or just 1 small container of baby bellas, sliced

Preparation:

Place the potatoes in a large pot of salted water. Bring to a boil and cook until they are fork tender, about 12 minutes. In the last five minutes of cooking, stir in the coleslaw mix. Drain and return to pot. Mix in 1/2 cup of the sour cream and 1/4 cup chicken broth. Smash with a potato masher. Season with salt and pepper to taste (go wild and add a little butter if needed).

Meanwhile, heat 1 tbs olive oil over medium-high heat. Coat the pork with flour and season with salt ad pepper. Place in skillet and cook until browned, about 5 minutes, flipping once. Transfer to a plate and cover to keep warm.

In the same skillet, heat the remaining olive oil over medium-high heat. Add the onions and mushrooms and cook until lightly browned, about 5 minutes, stirring often. Add the remaining broth and increase the heat to high. Cook for 5 minutes. Reduce heat to low, stir in the sour cream and season with salt and pepper to taste. Spoon over the pork chops and serve with potatoes.