Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
Meanwhile, in a small bowl, combine the root beer, ketchup, brown sugar, chili powder, Worcestershire sauce and garlic powder; set aside. In a large resealable plastic bag, combine the flour, 1/2 teaspoon pepper and 1/4 teaspoon salt. Add pork chops, one at a time, and shake to coat.
In a large skillet, brown chops in oil. Add root beer mixture. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until meat is tender, turning once. Remove pork and keep warm.
Bring sauce to a boil; cook until liquid is reduced by half. Meanwhile, drain potatoes; mash with butter, garlic powder and remaining salt and pepper. Serve with pork chops and sauce.
Refrigerate the extra sauce to make taste chicken later.
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|Serving Size: 1 Serving (516g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 235 (36%)|
|Amt Per Serving||% DV|
|Total Fat 26.1g||35 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 152.6mg||47 %|
|Sodium 880.4mg||30 %|
|Potassium 1764.7mg||46 %|
|Total Carbohydrate 60.5g||18 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 56.6g|
|Protein 46.3g||66 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 657
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