Thursday, August 23, 2007

Apple-Onion Pork Chops with Smashed Garlic Potatoes

It's only been 3 days, yet I feel like I haven't posted since forever! Well, for Tuesday night, we had M over and it was pasta for dinner, but I used bacon instead of chorizo. Then Wednesday night was left-overs for the boys since I had a work thing. So to make up for left-over night, for dinner we had this...
Apple-Onion Pork Chops

6 pork chops, boneless, each about 3/4 inch thick
kosher salt
pepper
2 fuji apples, peeled and diced
1 sweet onion, sliced
1 heaping tsp. whole grain mustard
4 sage leaves
1/2 cup white wine
1 cup chicken broth

1. Season chops generously with salt and pepper.
2. In a heavy skillet, sear meat until both sides are well browned.
3. Remove meat from skillet, lower heat to medium and add onions and apples.
4. Saute until onions are partly softened, about 5-7 minutes.
5. Deglaze pan with white wine and add mustard and sage.
6. Reduce until almost all of wine has evaporated.
7. Add chicken broth.
8. Return chops into skillet along with juices.
9. Finish in a 375 oven for 15 minutes.

I served this dish with smashed garlic potatoes, which is one of my favorite ways of preparing potatoes. The skin provides a wonderful contrast to the rustic creaminess of the potato chunks.

Smashed Garlic Potatoes

6 Yukon gold potatoes, washed well
1 tbsp. minced garlic
2 tbsp. butter
1/2 cup cream or milk
salt and pepper

1. Boil potatoes with their skins on until tender.
2. Drain. In a large bowl, use a potato masher or a large sturdy fork to smash potatoes. Smash the skins as well. You want small and large chunks, not a homogenous, mushy mass.
3. In a small skillet, heat butter and brown garlic just until fragrant. Pour butter and garlic into smashed potatoes.
4. Add cream/milk and season with salt and pepper.
5. Mix everything together until well blended.

6 comments:

cherub said...

about the entries, from the start :

PICTURES: mouth-watering!

it's totally unfair - can't get neither to taste the dishes nor try out the recipes (wala na kaming oven)..plus where shall i harvest most of the exotic ingredients this side of the world? altho perhaps i can put in available alternates.. then see what happens.

SUCH FANCY NAMES, for some of the dishes

THE NOVELTIES YOU INTRODUCE - the promise of a CHEF, indeed!

and...THREE LUCKY BOYS INDEED!

starlightjulian said...

What a mouth-watering entree!! I cannot wait till the day we have taste-a-vision (as opposed to food smell-a-vision!). Until then, may I just dine at your house/restaurant? LOL. I'll pay for the groceries if I can dine AND take some food home! Sige naman!!

Katie said...

Hi! I found your blog (and this entry) last night after googling "pork chops onions potatoes bake". Which sounds weird, but I was looking for an oven-baked dish where you slice potatoes and place them in a casserole dish, put pork chops over them and onions over all, and bake it. However, I found your recipe instead, and it rocked our kitchen last night! Thanks so much for sharing it.

Maryn said...

Thanks! I too found this by googling "pork chops potatoes" and the other sites all had "sweet potatoes" which no one except me will eat...we are having this for dinner!

jeantan said...

Hi Dr. L, I'm a 2005 grad of PGH-Derm and I just have to acknowledge your site because I've been depending on it for a few weeks now. My family and I are currently living in Lisbon, Portugal. Unfortunately, I haven't found an Asian grocery yet. So I'm making do of what I have in the kitchen to follow your recipes.

ctl said...

hi jean,

are you doing derm in portugal? i'm glad you find the blog useful :-) i'm sure you'll find an asian grocery there sooner or later. it's hard to live without rice and patis!