Pork Chops like you've never tasted

It was quite the weekend. My team traveled to Mesquite for a show-which went way better than expected and ended with our bus driver being arrested. I will save that story for another post....

This was the dinner Tanner and I made last night and it was too good to not share. I'm taking no credit though, this came out of the Food Network magazine. So enjoy!!

Pork Chops with Apples and Garlic Smashed Potatoes

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 (I used more because sage is divine)
Freshly ground pepper
1 T extra-virgin olive oil
1 large red onion, cut into 1/2 inch pieces
2 Granny Smith apples, cut into 1/2 inch pieces
3/4 cup apple cider
1/2 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 olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate. Wipe out the skillet (I did not do this, I like the bits of pork left over for extra flavor) 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.
3. 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 pork chops, onion and applies. Drizzle with the pan juices.

Additional notes from me...
I didn't have apple cider, nor did I want to buy a whole bottle. I used half chicken broth, half apple juice and it was yummy. Also, we added butter, parm cheese, and sage to the potatoes. Adding a salad would be a great idea for texture and color.

Enjoy! :)