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This sure sounds tasty. It is part of a slideshow with recipes re: What to Cook in October. Click on the links below.
Pork Chops With Apples and Garlic Smashed Potatoes
Recipe By :Food Network Magazine
Serving Size : 4
1 pound small fingerling potatoes
2 cloves garlic
Kosher salt
4 pork loin chops -- 1/2" thick boneless (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.
Source:
"[URL="http://www.foodnetwork.com/recipes/food-network-kitchens/pork-chops-with-apples-and-garlic-smashed-potatoes-recipe/index.html"]http://www.foodnetwork.co...tatoes-recipe/index.html[/URL]"
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Per Serving (excluding unknown items): 325 Calories; 9g Fat (24.8% calories from fat); 23g Protein; 38g Carbohydrate; 4g Dietary Fiber; 48mg Cholesterol; 66mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 0 Non-Fat Milk; 1/2 Fat.
What To Cook in October
[URL="http://www.foodnetwork.com/recipes-and-cooking/recipe-of-the-day-what-to-cook-in-october/pictures/page-15.html?nl=ROTD_101711_RecipeText&sni_mid=19629&sni_rid=19629.502.121068"]http://www.foodnetwork.co...sni_rid=19629.502.121068[/URL]
Pork Chops With Apples and Garlic Smashed Potatoes
Recipe By :Food Network Magazine
Serving Size : 4
1 pound small fingerling potatoes
2 cloves garlic
Kosher salt
4 pork loin chops -- 1/2" thick boneless (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.
Source:
"[URL="http://www.foodnetwork.com/recipes/food-network-kitchens/pork-chops-with-apples-and-garlic-smashed-potatoes-recipe/index.html"]http://www.foodnetwork.co...tatoes-recipe/index.html[/URL]"
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Per Serving (excluding unknown items): 325 Calories; 9g Fat (24.8% calories from fat); 23g Protein; 38g Carbohydrate; 4g Dietary Fiber; 48mg Cholesterol; 66mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 0 Non-Fat Milk; 1/2 Fat.
What To Cook in October
[URL="http://www.foodnetwork.com/recipes-and-cooking/recipe-of-the-day-what-to-cook-in-october/pictures/page-15.html?nl=ROTD_101711_RecipeText&sni_mid=19629&sni_rid=19629.502.121068"]http://www.foodnetwork.co...sni_rid=19629.502.121068[/URL]
