600

g

potatoes cut into 2.5cm chunks

1

Tbs

olive oil

1

clove

garlic; crushed

4

large

pork shoulder chops

1

pinch

salt, to taste

1 ½

Tbs

butter

2

cups

low fat milk

1

tsp

dried sage

1

In 2 litre saucepan over medium heat, cook potatoes, covered, in 5cm boiling water until tender, about 20 minutes.

2

While potatoes cook, mix olive oil with garlic and rub on both sides of pork chops. Coat large non-stick skillet with vegetable cooking spray.

3

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.

4

Season with salt and pepper. Drain potatoes, shake in pan over low heat 1 minute. Remove from heat and mash potatoes with fork, leaving them lumpy.

5

Mix in butter, then milk and sage. Mix over low heat 2 minutes. Season with salt and pepper. Serve chops with potatoes.