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To quickly and easily separate hearty greens from their tough stems, stack similarly sized leaves on top of one another and use a knife or kitchen shears to cut along both sides of the ribs.
Tomato-braised pork chops with mashed potatoes
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- Cooking time:
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The ultimate comfort dinner! Round it out with a big green salad.
4 boneless pork chops, visible fat removed
8 oz. sliced mushrooms
1 red bell pepper, cored, seeded, and chopped
1 onion, finely chopped
3 garlic cloves, minced
2¼ cups tomato puree
3 cups stemmed and chopped collard greens or kale
2 lbs. Yukon Gold potatoes, peeled and cut into ¾" pieces
¼ cup plain fat-free Greek yogurt
Chopped fresh parsley, for serving
Large side salad with fat-free Italian dressing, for serving
*Up to 10 short sprays of any cooking spray are Free. After that, count ½ Syn for every additional 5 sprays used.
- Pat the pork chops dry with a paper towel and season lightly with salt and freshly ground pepper. Lightly coat a large nonstick skillet with cooking spray* and heat over medium-high heat until hot. Add the pork chops and cook until browned on both sides, 2–3 minutes per side; transfer to a plate and set aside.
- Add the mushrooms, bell pepper, onion, and garlic to the now-empty skillet and cook, stirring occasionally, until the mushrooms release their liquid and it evaporates, 6–8 minutes. Stir in the tomato puree and collard greens, reduce the heat to medium-low, and cover. Cook, stirring occasionally, until the sauce thickens and flavors meld, 10–15 minutes; season with salt and pepper to taste.
- Meanwhile, place the potatoes in a large saucepan and add enough cold water to cover by 1". Bring to a boil over high heat and cook until the potatoes are very tender, 10–15 minutes. Drain the potatoes, return to the saucepan, and mash until smooth. Stir in the yogurt and season with salt and pepper to taste. Cover to keep warm and set aside.
- Uncover the skillet, nestle the pork chops in the sauce, and simmer until they are cooked through, 10–12 more minutes, spooning the sauce over the pork chops as they cook. Divide the mashed potatoes and pork chops among 4 plates and top evenly with the sauce. Sprinkle with parsley and serve with the side salad.