Pork Chops With Fully Loaded Smashed Potatoes

• 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

1. 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. 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. 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. 4. Drain potatoes; return to pan. Mash to desired consistency. Stir in cheddar, bacon and remaining chives. Serve with meat and pan gravy.

red potatoes, bacon, thin, chicken broth, cream cheese, fresh chives, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/pork-chops-with-fully-loaded-smashed-potatoes-52559201 (may not work)