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Pork Chops & Cheesy Potato Pancakes

Pork Chops & Cheesy Potato Pancakes

Nutrition Facts
  • cal. (kcal) 489
Pork Chops & Cheesy Potato Pancakes
  • Makes: 4 servings
  • Prep: 10 mins
  • Freeze: 20 mins
  • Cook: 10 mins
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by 6 people
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  • 1 24 - ounce container prepared mashed potatoes
  • 1/2 cup shredded mozzarella and Parmesan cheese blend
  • 4 rib pork chops (about 6 ounces each)
  • 8 teaspoons prepared pesto with sun-dried tomatoes
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil


  1. Heat broiler. Coat broiler pan with nonstick cooking spray.
  2. Heat prepared mashed potatoes following package directions. In a large bowl, stir together potatoes and shredded cheese blend. Form into 8 pancakes, about a scant 1/3 cup each. Place on a parchment or waxed paper lined baking sheet and freeze for at least 20 minutes or until pancakes are fairly firm.
  3. Spread 1 teaspoon of prepared pesto over the top of each chop. Broil for 5 minutes, rotating pan halfway through cooking time. Turn chops over and spread 1 teaspoon of pesto over each. Broil an additional 4 to 5 minutes, rotating pan halfway through cooking time or until internal temperature reads 155 F. on an instant-read thermometer.
  4. While pork chops cook, heat butter and oil in a large nonstick skillet over high heat. Place chilled potato pancakes in skillet and cook about 3 minutes per side or until nicely browned. Remove to warm platter.
  5. Serve 2 potato pancakes with each chop.
  1. For a quick side dish, toss 1 pound cooked trimmed green beans with 1/4 cup prepared pesto. Sprinkle with a pinch of salt and pepper.

Nutrition Information for Pork Chops & Cheesy Potato Pancakes

Servings Per Recipe: 4
PER SERVING: 489 cal., 28 g total fat (12 g sat. fat), 100 mg chol., 852 mg sodium, 29 g carb. (4 g fiber), 27 g pro.