This potato 'soufflé', although simplified with an instant potato mix, is elegant enough for company, and good enough for a weeknight family supper. Complete the meal with buttered broccoli spears and crusty French bread.

Pork Chops with Caramelized Onions and Potato Soufflé

4 boneless pork loin chops, 1-inch thick
1 3/4 cups water
1/2 cup milk
1/2 teaspoon dry mustard
1/8 teaspoon cayenne
1/2 of a (7.6-ounce) package roasted garlic mashed potato mix (4-serving size packet)

1 cup (4 ounces) grated Swiss cheese
2 tablespoons snipped parsley
2 eggs whites
1/4 teaspoon cream of tartar
2 large onions, thinly sliced and separated into rings
5 teaspoons olive oil
2 teaspoons granulated sugar
Salt and pepper, to taste

1. Heat oven to 350°F (175°C)
2. Combine water, milk, mustard and cayenne in saucepan; bring to boiling. Stir in 1 packet of potatoes and 1 packet seasoning mix; mix well. Remove form heat, stir in Swiss cheese and parsley.
3. Beat egg whites and cream of tartar until stiff peaks form. Carefully fold into potato mixture, trying to keep mixture as fluffy as possible. Pour into a 6-cup soufflé dish. Bake for 45 minutes.
4. Meanwhile in large skillet cook onions in 3 teaspoons olive oil over medium heat until tender, about 8 minutes. Sprinkle with sugar, salt and pepper. Continue cooking and stirring until very tender and caramelized, about 12 minutes. Remove onions and keep warm.
5. Wipe skillet with paper towel; heat remaining 2 teaspoons olive oil over medium high heat and brown chops, about 5 to 6 minutes per side. Serve pork and onions with potato soufflé.

Makes 4 servings.

Recipe provided courtesy of Pork, Be Inspired®.