Prep Time: 10 min. • Cook Time: 30 min.
Cut potatoes in half and cover with cold water. Put on stove and cook for 25 minutes or until tender. Roughly chop parsley and thinly slice green onions. Pat pork chops dry and season with salt and pepper.
Heat vegetable oil in a large frying pan on high. Once pan is heated, add pork chops. Cook for 4-5 minutes on each side and remove from the pan. Add ¼ cup of water to the pan and stir in the dressing. Bring to a simmer and return pork chops to the pan glazing them in the honey mustard.*
Once potatoes are tender, strain and mash potatoes. Add cream and butter and stir until well mixed. Fold in the bacon bits and set aside.
Serve pork chops on top of mashed potatoes and garnish with chopped parsley and green onions.
*For food safety, cook pork to an internal temperature of 145°F, resting for 3 min.
Approximate Nutritional Information (Per serving):
Calories 970, Fat 64g, Sat Fat 30g, Trans Fat 1.5g, Cholesterol 225mg, Sodium 820mg, Total Carbohydrate 48g, Fiber 4g, Sugars 7g, Protein 50g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Soy-Free