Instructions: Place Potatoes in a large saucepan; add water to cover by 1 inch. Bring to a boil, reduce heat and simmer 15 minutes or until potatoes are tender when pierced with a fork. Drain. Return potatoes to pan, and add yogurt, orange juice, 1/4 teaspoon salt, the cinnamon and ginger; mash to desired consistency with a potato masher. Cover and keep warm. Heat Oil in a large nonstick skillet over medium high heat. Rub pork chops with garlic powder, 1/4 teaspoon salt and the pepper. Cook pork chops 3 minutes on each side or until done. Let stand for 3 minutes before serving. * Recipe prepared by registered dietitians from St. Vincent's Health System.