- 4 boneless pork chops (1-inch thick)
- 1 3/4 cups water
- 1/2 cup milk
- 1/2 teaspoon dry mustard
- 1/8 teaspoon cayenne
- 3 3/4 ounces mashed potato mix (roasted garlic, 4-serving size packet)
- 1 cup swiss cheese (grated,, 4 ounces)
- 2 tablespoons parsley (snipped)
- 2 egg whites
- 1/4 teaspoon cream of tartar
- 2 onions (large, thinly sliced and separated into rings)
- 5 teaspoons olive oil
- 2 teaspoons sugar
- black pepper
- Heat oven to 350 degrees F. 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. 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.
- 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. Wipe skillet with paper towel; heat remaining 2 teaspoons olive oil over medium high heat and brown chops, about 5-6 minutes per side, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Serve pork and onions with potato soufflé.