This perfect pork chops with buttery mash recipe is hearty and so moreish, and will no doubt satisfy that craving for some rich comfort food! These crispy and tender pork chops are so tasty and flavourful, they are sure to creep into your weekly dinner plans. After cooking your pork this clever way, paired with the buttery mash and sautéed cabbage, onion and apple, you’ll definitely want to impress the friends and family with this delightful dish! This recipe serves 4.
WHAT YOU CAN GET FROM US:
- 4x150g pork loin chops
- 6 potatoes
- 2 golden delicious apples, cored
- 6 tablespoons salted butter
- 1/4 of cabbage
- 2 whole onions
- 1 tablespoon of olive oil
WHAT YOU MAY ALREADY HAVE:
- 1 bunch of sage
- 1 teaspoon of fine sea salt
- To begin, take the pork chops out of the fridge a couple of minutes, up to 30, before cooking them. This is to ensure they cook through well and are succulent. Place them on a roasting rack and tray, and rub in a pinch of salt on each of them.
- Next, peel the potatoes, slice them in half and place them in a pot of water. Heavily salt (about three teaspoons) the water and bring it to a boil, for about 10 minutes, until you can insert a knife into a piece without any resistance.
- Meanwhile, slice the onions, apples and finely slice the chunk of cabbage. In a large non-stick pot, over medium heat (let it heat up slowly), melt a tablespoon of butter then add the onions. Season them with a pinch of salt, then add the apples and lastly the cabbage too. Cook each ingredient a for a minute or two before adding the next one. Stir frequently until it’s all cooked down, combined and has a light brown colour.
- When ready to cook the pork chops, use a skillet/non-stick pan over medium heat. Then add the olive oil to the pan, place the chops into the pan, and cook, for about 7 minutes, until the bottom is a nice golden brown colour (using tongs turn to similarly cook the other side).
- Using a colander, drain the water from the pot of potatoes. Removed from the heat, add 4 tablespoons of butter and leave it for a while to melt and using a masher, mash until smooth and creamy. To finish, add a pinch of salt and mix it through.
- Once the chops have cooked on both sides, use the tongs to stack and pinch them, so you can cook the fat rind by standing them upright. After they have crisped up and are golden, lay the pork chops in the pan and then add a knob of butter and some sage. Cook these briefly by tilting the pan, stir in the butter, place the sage on the chops and baste them using a spoon a couple of times over.
- Remove the pork chops from the pan (resting them for 1 minute) and plate up the dish by; placing one serving spoon of the buttery mash, one of the sautéed cabbage, onion and apple. Lastly, place one pork chop on one side.
- Serve and enjoy!
It’s easy; just keep this perfect pork chops with buttery mash recipe in the fridge, for up to 3 days. To store it, just transfer the buttery mash, sautéed cabbage, onion and apple, and pork chops in separate containers with a lid (preferably airtight).
That is how to make this hearty dish from the comfort of your home.
Recipe by Enthusiast Kitchen