1 1/3 lb (4 medium) potatoes

-- cut into 1-inch chunks 1 tb Olive oil

1 lg Garlic clove; pressed

4 Pork chops (3/4 inch thick)

Salt and pepper, to taste 1 1/2 tb Butter or margarine

1/2 c Lowfat milk

1 ts Dried sage

In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender, about 20 minutes. While potatoes cook, mix olive oil with garlic and rub on both sides of pork chops. Coat large nonstick skillet with vegetable cooking spray. Add chops and over medium heat pan fry until chops are lightly browned and meat is no longer pink, about 10 minutes on each side. Season with salt and pepper. Drain potatoes; shake in pan over low heat 1 minute. Remove from heat and "smash" potatoes with fork, leaving them lumpy. Mix in butter, then milk and sage. Mix over low heat 2 minutes. Season with salt and pepper. Serve chops with potatoes. Menu: Saute`ed Apple Wedges, Angel Food Cake Nutritional Information Per Serving: 390 calories; 20 g fat; 90 mg cholesterol; 130 mg sodium; 27 g carbohydrate; 2 g fiber; 26 g protein. Source: The Potato Board