Pork Chops With Apples and Garlic Smashed Potatoes

2016-02-02
  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m
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Nutritional Info

This information is per serving.

  • Calories

    413
  • Fat

    16 grams
  • Saturated Fat

    5 grams
  • Cholesterol

    76 milligrams
  • Sodium

    98 milligrams
  • Carbohydrate

    40 grams
  • Fiber

    5 grams
  • Protein

    26 grams

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

Method

Step 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.

Step 2

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.

Step 3

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.

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