Pork Chops With Shallots, Cider and Sweet Mashed Taters

Pork Chops Recipe:
8 (1-inch-thick) rib pork chops (4 lb total)
1 tsp sea salt
1 1/4 tsp fresh ground black pepper
2 1/2 tbsp unsalted butter
1 lb large shallots (8), bulbs separated if necessary and each bulb halved lengthwise
1 c. cider

Preheat oven to 450°F.

Pat pork chops dry and sprinkle both sides with sea salt(I use a coarse salt) and pepper. Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then brown chops in 3 batches, turning once, 6 minutes per batch, and transfer with tongs to a large shallow baking pan(I use 13x9 in).

Add shallots and remaining tablespoon butter to skillet and cook over moderate heat, turning occasionally, until golden brown and tender, 6 to 8 minutes. Add cider and boil, stirring and scraping up brown bits, until reduced to about 3/4 cup, about 3 minutes.

Spoon shallots and sauce around chops and roast in lower third of oven 7 to 9 minutes.

Let chops stand, loosely covered with foil, 5 minutes. Serve chops with shallots and sauce.

Read More http://www.epicurious.com/recipes/food/

Mashed Sweet Potatoes:
4 large sweet potatoes, peeled and cut into large cubes
1/4 cup butter or margarine( I don't use margarine in this it just doesn't taste the same)
1/3 cup low fat dairy sour cream
1/4 cup skim milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Butter or margarine (optional)

directions

In a 4-quart Dutch oven cook the potatoes, covered, in enough boiling lightly salted water to cover for 12 minutes or until tender; drain. Remove potatoes from pan.
Add the butter to the hot Dutch oven and let it melt. Add the potatoes to the Dutch oven; mash with a potato masher until smooth. Stir in the sour cream, milk, salt, and pepper. Cook and stir over low heat until heated through. Transfer to a serving dish. If desired, place a dot of butter on top. Makes 8 to 10 servings.