Balsamic-Glazed Pork Chops with Spinach Mashed Potatoes

Bone-in pork chops can look every bit impressive as a big old steak ... especially next to a heaping pile of mashed potatoes.

Bone-in chops tend to come out juicer and are harder to overcook than boneless cuts.
Balsamic-Glazed Pork Chops with Spinach Mashed Potatoes
YIELDS: 4
TOTAL TIME: 30 mins

Ingredients

• 1 lb. Yukon gold potatoes
• 4 bone-in pork chops, about 1-inch thick
• 2 tbsp. brown sugar
• 1 tbsp. balsamic vinegar
• 1 5 ounce package baby spinach
• 4 tbsp. room temperature butter
• 1 large pot with lid
• 1 rimmed baking sheet
• strainer or colander

Directions

1. Scrub 1 pound medium Yukon Gold potatoes with water. Quarter the potatoes and put them into a large pot.
2. Add enough cold water to the pot to cover the potatoes. Bring to a boil on high heat. Add 1 tablespoon salt, reduce heat to medium, and simmer until the potatoes are very tender, 15 to 18 minutes. Meanwhile, start to cook the pork.
3. Heat broiler. Place the 4 bone-in pork chops onto a rimmed baking sheet.
4. In a small bowl, combine 2 tablespoons brown sugar, 1 tablespoon balsamic vinegar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Brush all over pork chops.
5. Broil the pork until just cooked through, about 4 minutes per side.
6. Use a fork to check if the potatoes are tender. If they aren't, cook until they are. If they are tender, stir in the 5 ounces baby spinach.
7. Drain and return the veggies to the pot.
8. Add 4 tablespoons butter, 1/2 teaspoon salt and 1/4 teaspoon black pepper to the pot, and mash the potatoes.
9. Serve the mashed potatoes with the cooked pork.

Source:www.goodhousekeeping.com