Yummy!

I recently started getting Food Network magazine, and there are so many yummy sounding recipes to try in each one. Last week Matt and I made this one and it was really yummy. I think we are going to make it again this week for Dad now that he is back, I know he will love it. I didn't take a picture (my camera is broke and didn't think about using my phone) but trust me it looked and tasted de-lish!

Pork Chops with Apples and Garlic Smashed Potatoes
1 pound small fingerling potatoes
2 cloves of garlic
Kosher salt
4 1/2-inch-thick boneless pork loin chops (5 ounces each)
2 teaspoons chopped fresh sage
Freshly grounded pepper
1 tablespoon EVOO (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

1.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.

2. 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 of olive oil and sear the chops until golden brown on both sides, about 5 minutes total. Transfer to plate. Wipe out skillet and add the remaining 2 teaspoons olive oil. Add the onion and apples and cook over medium heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in cider.

3. Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. Drain potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper.
serve with pork chops, onion and apples. Drizzle with pan juices.

Per serving 413 calories

Enjoy!