Pork Chops With Apples and Garlic Smashed Potatoes
This company-worthy meal is deceptively simple to prepare. Baby potatoes, garlic and buttermilk make the mashers flavorful without lots of added fat.
This recipe contains potatoes (fingerling), pork chops, garlic (fresh), apples (granny smith), onions (red), apple cider, sage (fresh), milk (buttermilk), olive oil (extra virgin), salt, black pepper
Prep time: 20 min
Cook time: 20 min
- 1 lb. fingerling potatoes
- 4 whole pork loin chops 1/2 inch thick (5oz each)
- 2 clove(s) garlic cloves
- 2 whole granny smith apples, cut into 1/2 inch pieces
- 1 whole large red onion, cut into 1/2 inch wedges
- 3/4 cup(s) apple cider
- 2 tsp. fresh sage, chopped
- 1/4 cup(s) buttermilk
- 1 tbsp. extra-virgin olive oil
- 1 ds. salt
- 1 ds. pepper
- 1. Put the potatoes and garlic in a saucepan, cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes. Cover and set aside.
- 2. Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste.
- 3. Heat a large cast-iron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate.
- 4. Wipe out the skillet and add the remaining 2 teaspoons olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider.
- 5. Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes.
- 6. Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper.
- 7. Serve with the pork chops, onion and apples. Drizzle with the pan juices.