Pork Chops With Fully Loaded Smashed Potatoes

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   1. Cook potoatoes in boiling water in large saucepan 20-25 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 T. drippings from skillet.

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   2. Add chops to drippings in skillet; cook on med-high heat 3 min. on each side or until done (145 degrees). Transfer chops to plate, reserving drippings in skillet; cover chops to keep warm.

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

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

* Per serving · 4 servings · Values may vary.

No additional tips available.