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