Everyone knows apples and pork chops are a match made in heaven... like peas and carrots, chips and salsa, Oreos and milk... Oh Oreos and milk. Ahhh...
Oh, you're still here? Sorry...
Anyway... It's even fun to say it. Pork Chops and Applesauce. Poke Cheeooooopssss and AppleShawwse.
OK Here'se recipe:
1 pound Yukon Gold potatoes - peeled and cut into quarters
2 cloves garlic - minced
6 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 onion, cut into 1/2-inch wedges
3 Granny Smith apples, cut into 1/2-inch pieces
1 cup apple cider
1/2 cup sour cream
1/4 cup butter
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 (160-170 on a meat thermometer), 4 to 5 minutes.
Drain the potatoes. Return the potatoes to the pan; add the sour cream, butter and buttermilk; mash, adding cooking liquid as needed. Season with salt and pepper. Serve with the pork chops, onion and apples. Drizzle with the pan juices.