Pork Chops with Apples, Onions, and Garlic Smashed Potatoes

Recipe and Photos by Food Network Kitchen. Adapted for Intervale Food Hub Members


1 pound small fingerling potatoes
2 cloves garlic
Kosher salt
1 lb 1/2 -inch-thick boneless pork loin chops
2 teaspoons chopped fresh sage
Freshly ground pepper
1 tablespoon extra-virgin olive oil
1 large red onion, cut into 1/2-inch wedges
2-3 apples, cut into 1/2-inch pieces
3/4 cup apple cider (IFH note: broth or water are fine replacements for this recipe to help )
1/4 cup buttermilk (IFH note: plain yogurt is a great replacement for buttermilk!)
IFH note: Serve with warmed applesauce


  • 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 5-6 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, water, or broth.

  • 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.