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.