Photo: Pork Chops With Apples and Garlic Smashed Potatoes Recipe
Ingredients
- 1 pound small fingerling potatoes
- 2 cloves garlic
- Kosher salt
- 4 1/2-inch-thick boneless pork loin chops (5 ounces each)
- 2 teaspoons chopped fresh sage
- Freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 1 large red onion, cut into 1/2-inch wedges
- 2 Granny Smith apples, cut into 1/2-inch pieces
- 3/4 cup apple cider
- 1/4 cup buttermilk
Directions
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.
Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste. 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. 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.
Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. 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. Serve with the pork chops, onion and apples. Drizzle with the pan juices.
Per serving: Calories 413; Fat 16 g (Saturated 5 g); Cholesterol 76 mg; Sodium 98 mg; Carbohydrate 40 g; Fiber 5 g; Protein 26 g
Photograph by Antonis Achilleos
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By Aaroncluster
Chicago, IL
on May 15, 2013
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These pork chops turned out quite nicely. However, next time I think that I will add more cider and more sage.
By Cooking Cutie11
Rockland County, NY
on May 13, 2013
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Made this for dinner tonight. It was a pretty easy dish to make, and the flavors were good, but nothing wowed me. Added more buttermilk to the potatoes instead of the boiling water, and added some cinnamon and cayenne to the chops. A little brown sugar would have been nice in the apples, but I didn't add it.
By klaminator
on April 16, 2013
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I am a fan of this recipe. With a proper portion, I did not feel overly stuffed, I felt satiated. The apples for me were really soft, almost like an applesauce (which goes well with pork. I used simply apple juice instead of cider, and I skipped adding salt. I add very little salt to any recipe if at all. The pork chops were excellent without salt added. I added a tiny amount to the potatoes. The sauce could have been a little thicker, but I'd prefer to follow the recipe and not add flour. My chops came out super tender. I cooked them in the pan until brown on both sides, but still pink in the center. I ended up keeping them in the sauce longer to cook thoroughly. I doubled the recipe for left overs and cooked the pork in 2 batches, leaving some a little pink so they won't be dry on reheating.
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