
Saucy Rosemary Pork with Chive Mashed Potatoes
Directions
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In a large saucepan, cover potatoes with salted water. Boil for 20 min. or until pieces yield when pierced with a fork. Drain very well.
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Warm butter and milk in a small saucepan on low heat or in the microwave. Mash the potatoes to your preferred consistency; stir in the warm milk, salt, pepper and chives. Keep potatoes warm until the pork is ready to serve.
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Meanwhile, mix the flour with half of the salt and the pepper and dredge pork slices. Heat half the oil in a large skillet on medium-high. Sauté the pork 3 to 5 min. per side. Remove to a plate. Heat the remaining oil, add mushrooms and cook 5 min.
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Pour in the broth and bring to a boil while scraping with a wooden spoon. Reduce the liquid slightly. Return the pork to the skillet; cook 5 min. Turn off the heat and mix in the sour cream and rosemary. Season with the remaining salt and pepper, if needed, and serve.