Equipment
Ingredients
Pork Chops
- 2 pork bone-in rib chops, room temperature
- 15 ml olive oil
- 15 g unsalted butter
- 6 g kosher salt
- 2 g black pepper, freshly ground
Mashed Potatoes
- 400 g russet potatoes, peeled and cubed
- 60 ml whole milk, warmed
- 40 g unsalted butter, cubed
- 4 g kosher salt
Apple Sauce
- 2 granny smith apples, peeled, cored, and diced
- 30 ml water
- 15 g granulated sugar
- 5 ml lemon juice, freshly squeezed
- 1 g ground cinnamon
Nutrition (per serving)
Method
Place cubed potatoes in a medium saucepan, cover with cold salted water, and bring to a boil. Cook until the potatoes yield easily to a fork.
In a small saucepan, combine the diced apples, water, sugar, lemon juice, and cinnamon. Simmer over medium-low heat until the apples break down and become very soft.
Remove the apple saucepan from the heat and mash the apples with a fork or potato masher to reach a rustic, chunky consistency. Cover to keep warm.
Drain the cooked potatoes thoroughly and return them to the empty hot saucepan off the heat. Let them steam for 1 minute to evaporate excess surface moisture.
Add the warmed milk, butter, and salt to the potatoes. Mash vigorously until smooth and creamy, then cover to keep warm.
Thoroughly pat the pork chops dry with paper towels. Season generously on all sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat until it shimmers. Add the pork chops and sear without moving until a deep golden crust forms.
Flip the chops, reduce heat to medium, and add the butter to the pan. Baste the chops with the foaming butter as they cook until a meat thermometer inserted into the thickest part registers 63 degrees Celsius or 145 degrees Fahrenheit.
Transfer the pork chops to a cutting board or warm plate and let them rest undisturbed. This allows the juices to redistribute and carryover cooking to finish.
Divide the mashed potatoes and warm apple sauce between plates. Serve alongside the rested pork chops, pouring any resting juices back over the meat.
Chef's Notes
- Brining the pork chops in a 5 percent salt solution for 30 to 60 minutes prior to cooking ensures a significantly juicier interior.
- Using a mix of sweet and tart apples, such as combining Honeycrisp and Granny Smith, creates a more complex flavor profile for the applesauce without needing excess sugar.
- Allowing the boiled potatoes to dry out in the hot empty pot for 60 seconds before mashing allows excess steam to escape, preventing watery mashed potatoes.
- Basting the pork chops with foaming butter in the final minutes of cooking accelerates the Maillard reaction and adds rich, nutty browned butter flavors to the crust.
Storage
Refrigerator: 3 days — Store components in separate airtight containers.
Freezer: 1 month — Mashed potatoes and apple sauce freeze well. Pork chops may dry out upon thawing and reheating.
Reheating: Reheat potatoes and applesauce in the microwave or on the stovetop. Reheat pork chops gently in a skillet over medium-low heat with a splash of water and a lid to retain moisture.
