Have you ever tried rushing to prepare dinner and still ended up with a delicious meal? Yup, that is possible! All you need are the right ingredients and cooking tools. Not to toot my own horn but my baking pan and rack sets are very convenient for emergency meals. This easy pork chops recipe is one of my emergency dinners that saved the day.
How to Make Quick and Easy Pork Chops Recipe
Now this is how the baking pan and rack set proved their worth. The set definitely made cooking easier for me and I hope it does for you, too.
The original recipe required me to just cook the pork chops in a cast-iron skillet. However, I decided to roast the chops in the oven for a juicier and healthier meal. Another trick is in mashing the potatoes. After boiling the potatoes with the skin on, I let them cool a bit, sliced them in half, and then pressed them against the cooling rack. Viola! Easy diced potatoes without peeling! Now it will be easier to mash them.
The tangy sweetness of apples added a unique taste to this recipe. I don’t normally use apples in cooking, except for apple pies, so this is definitely a first.
Dinner is Almost Ready!
What I love about making this recipe is that I can tidy up while the pork chops roast in the oven. Also, I didn’t need to spend too much time mashing the potatoes since the cooling rack already did a good job of dicing them.
I hope you’ll find this recipe helpful. Don’t forget to share this recipe with your friends, too. Drop us a comment once you’ve tried it. We’d also love to hear your suggestions for recipes.
Check out the Easy Pork Chops with Apples and Garlic Smashed Potatoes that’s perfect for busy weeknight dinners!
Pork Chops With Apples and Garlic Smashed Potatoes
- 1 lb potatoes
- 2 cloves garlic
- Kosher salt
- 4 pieces 3/4-inch thick boneless pork loin chops 5 ounces each
- 2 tsp chopped fresh sage
- Freshly ground pepper
- 1 tbsp extra-virgin olive oil
- 1 piece red onion cut into 1/2-inch pieces
- 3/4 cup apple cider
- 1/4 cup buttermilk
- In a large saucepan, immerse the potatoes and garlic, season with salt, cover and bring to a boil. Uncover then let them cook for 15 minutes until potatoes are tender. Cover and set aside.
- Preheat the oven to 400 degrees F.
- Season the pork chops with olive oil, salt, pepper and sage.
- Heat a large skillet over medium-high heat. Sear the pork chops about 2.5 minutes on each side.
- Transfer the chops to a cooling rack placed on top of a baking pan and cook for 6 to 10 minutes or until the internal temperature reaches 140°F to 145°F.
- When the pork chops are cooked transfer to a serving plate and save the juices for gravy.
- Get a skillet and heat 1 teaspoon olive oil over high heat. Cook the onions and apples over medium high heat for 5 minutes or until lightly browned. Season with salt and pepper and add the cider.
- Return the pork chops to the skillet. Cover and cook for a total of about 5 minutes, turning once.
- Drain the potatoes but reserve 1/4 cup liquid. Return the potatoes to the pan. Add buttermilk then mash the potatoes, adding cooking liquid as needed.
- Season with salt and pepper as desired.
- Serve with onion and apples and frizzle the pan juices as desired.
- You can also use the pork chops drippings as gravy or for extra flavor.