Ingredients

1 1/2 lb. small red potatoes, quartered (about 8)

6 slices bacon, chopped

6 thin-cut bone-in pork chops (2lbs), 1/2 in. thick

3/4 c. fat-free reduced-sodium chicken broth

4 oz. (1/2 of 8 oz. pkg) cream cheese, cubed

3 T. chopped fresh chives, divided

1 c. shredded sharp cheddar cheese

Preparation

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