PORK CHOPS WITH CREAMY-CHIMICHURRI POTATO SALAD

Pork Chops with Creamy-Chimichurri Potato Salad image

Tender bone-in pork chops and a hearty potato salad combine with creamy chimichurri for a great weeknight dish.

Provided by My Food and Family

Categories Home

Time 40m

Yield Makes 6 servings.

Number Of Ingredients 8

Ingredients

1/4 cup KRAFT Real Mayo Mayonnaise
1-1/2 lb. red potatoes (about 5), cut into 1-inch cubes, cooked
1 cup frozen peas, thawed
1/2 cup finely chopped onions
2 stalks celery, finely chopped
2 hard-cooked eggs, chopped
2 tsp. oil, divided
6 bone-in pork chops (2-1/2 lb.), 1/2 inch thick

Steps:

Spoon half the Our Favorite Chimichurri into large bowl. Add mayo; whisk until blended. Add next 5 ingredients; mix lightly. Refrigerate until ready to serve.
Heat 1 tsp. oil in large skillet on medium-high heat. Add 3 chops; cook 4 min. on each side or until browned on both sides and done (145º F). Top each chop with 1 Tbsp. of the remaining Our Favorite Chimichurri; cover. Cook on low heat 3 min. Remove chops and juices from skillet; cover to keep warm. Repeat with remaining oil, chops and Our Favorite Chimichurri.
Serve with the potato salad.

Nutrition Facts : Calories 430, Fat 23 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 135 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g