Pork Chops With Apples and Garlic Smashed Potatoes

Last week Jay cooked dinner for our date night. This is only the second time he has cooked dinner and he found this recipe for Pork Chops with Apples and Garlic Smashed Potatoes on FoodNetwork.com. He did a wonderful job and I have to say I really did enjoy getting to relax and watch him cook instead of me. Since, this is dish was so good I decided I would share it with you!

 

Pork Chops with Apples and Garlic Smashed Potatoes:

 

Ingredients:

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

 

Directions:

1. Put the potatoes and garlic in a saucepan, cover with cold water and season with salt.

2. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes.

3. Cover and set aside.

4. Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste.

5. 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.

6. Transfer to a plate.

7. Wipe out the skillet and add the remaining 2 teaspoons olive oil.

8. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. 9. Season with salt and pepper and stir in the cider.

10. Return the chops to the skillet.

11. Cover and cook, turning once, until just cooked through, 4 to 5 minutes.

12. Drain the potatoes, reserving 1/4 cup liquid.

13. Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed.

14. Season with salt and pepper. Serve with the pork chops, onion and apples.

15. Drizzle with the pan juices.

The original recipe can be found here.

 

 

 

Lots of Love,  Natalie

Recently, I decided I was tired of cooking Chicken dishes so Jay and I thumbed through our Cooking Light magazines and came across this tasty sounding recipe, Honey-Orange Pork Tenderloin. I already had a good bit of the ingredients that it called for which made it an affordable meal. Although the recipe called for Brussels sprouts as the side, I thought this recipe sounded like it would pair well with cooked (white or brown) rice and Asparagus.

Ingredients:

 

1/3 cup orange marmalade

3 tablespoons cider vinegar

3 tablespoons lower-sodium soy sauce

1 1/2 tablespoons minced fresh garlic

1 1/2 teaspoons honey

2 tablespoons canola oil

1 (1-pound) pork tenderloin, trimmed

1/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

 

Preparation:

 

1. Preheat oven to 350°.

2. Combine first 5 ingredients, stirring well with a whisk. Reserve 2 tablespoons marmalade mixture.

3. Heat an ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle pork with salt and pepper.

4.  Add pork to pan; cook 5 minutes or until browned. Turn pork over; brush with 1/4 cup marmalade mixture. Bake at 350° for 10 minutes. Turn pork over; brush with 1/4 cup marmalade mixture.

5. Bake an additional 10 minutes or until a thermometer registers 150°.

6. Remove pork from pan; brush with reserved 2 tablespoons marmalade mixture.

7. Let stand 10 minutes; slice.

 

 

Happy February 1st! Have a wonderful weekend and I will see you again on Monday!

 

 

Lots of Love,  Natalie