Pork Chops With Apples and Garlic Smashed Potatoes
Happy Wednesday to you, I hope you are doing well and enjoying your week. At least it is the mid point, hump day and all that. If you’re wondering what in the heck you’re going to make for dinner tonight, you don’t need to call Aunt Flo for a lifeline call, I’ve got just the ticket.
The dish has a real nice blending of herbs from the fresh sage mixing with the tart and sweetness of the apples and red onions. The garlic smashed potatoes are especially yummy with the richness and buttery texture from the buttermilk. To kick these out of the park, I added some smoked gouda cheese while mixing the potatoes. So good is the smoked gouda!
It will take you roughly 40 minutes in all, it’s very tasty, very impressive to serve and very easy, it’s definitely EJlicious.
Have a great new day tomorrow and thank you for reading.
- 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
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.
Recipe courtesy of Food Network Magazine