If you’ve got 40 minutes, then this meal choice is for you.

I will sub the mashed potatoes for a sweet potato (just my preference)


  • 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 ~ Food Network Magazine

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