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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 900 kcal
- Protein
- 61 g
- Carbohydrates
- 67 g
- Fat
- 43 g
- Fiber
- 7 g
- Sugar
- 25 g
- Sodium
- 2118 mg
- Saturated Fat
- 20 g
- Monounsaturated Fat
- 17 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 202 mg
- Potassium
- 1976 mg
- Calcium
- 145 mg
- Iron
- 3.7 mg
- Magnesium
- 122 mg
- Phosphorus
- 702 mg
- Zinc
- 5.7 mg
- Vitamin A
- 210 mcg
- Vitamin C
- 12 mg
- Vitamin D
- 1.6 mcg
- Vitamin E
- 2.4 mg
- Vitamin K
- 17 mcg
- Vitamin B6
- 2.6 mg
- Vitamin B12
- 1.4 mcg
- Thiamin
- 1.41 mg
- Riboflavin
- 0.64 mg
- Niacin
- 19.0 mg
- Folate
- 36 mcg
- Water
- 515 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Pork chops are dry, tough, and chewy
Cause: Overcooking past the recommended safe minimum temperature
Fix: Slice the pork thinly against the grain and toss slices in the pan drippings or melted butter to add moisture
Prevention: Use an instant-read meat thermometer and remove the chops from the heat precisely at 60C to allow carryover cooking to reach 63C
Mashed potatoes are gluey and sticky
Cause: Overworking the starches in the potatoes
Fix: Cannot be fixed. Repurpose as potato cakes by mixing with an egg and pan-frying
Prevention: Mash gently just until combined, avoiding food processors or blenders
Cultural Context
The pairing of pork and apples is a culinary staple deeply rooted in traditional European and early American farmhouse cooking. Settlers frequently cultivated apple orchards alongside raising pigs, making this a natural, seasonal autumnal pairing. The sharp acidity and sweet notes of the apples perfectly cut through the rich, fatty profile of the pork chop, while the mashed potatoes provide a comforting, neutral canvas to absorb the savory pan juices.
