Pork Chops with Fully Loaded Smashed Potatoes

Ingredients

• 6 slices oscar mayer bacon chopped
• 2 lb pork chops thin-cut bone-in
• 4 oz philadelphia cream cheese cubed ()
• 0.8 cup chicken broth fat-free reduced-sodium
• 3 Tbsp chives fresh divided chopped
• 1.5 lb potatoes red quartered ( 8)
• 1 cup sharp cheddar cheese shredded kraft

Equipment

• frying pan
• paper towels
• sauce pan
• whisk
• slotted spoon

Directions

1. Cook potatoes in boiling water in large saucepan 20 to 25 min. or until tender. Meanwhile, cook and stir bacon in large skillet on medium heat until crisp.
2. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
3. Add chops to drippings in skillet; cook on medium-high heat 3 min. on each side or until done (145F).
4. Transfer chops to plate, reserving drippings in skillet; cover chops to keep warm.
5. Add broth to skillet; stir to scrape up browned bits from bottom of skillet.
6. Add cream cheese; cook 2 to 3 min. or until cream cheese is completely melted and sauce is thickened, stirring constantly with whisk. Stir in 1 Tbsp. chives.
7. Drain potatoes; return to pan. Mash to desired consistency. Stir in cheddar, bacon and remaining chives.
8. Serve with meat and pan gravy.