Country Pork Chops with Sage Smashed Potatoes
Submitted by sajohnson
Garlic-rubbed pork chops pan-fried golden brown, served alongside rustic sage and butter smashed potatoes. A complete comfort dinner in one hour with just 7 ingredients.
YIELD
4 servingsPREP
15 minCOOK
40 minREADY
1 hrsPork chops and potatoes is one of those combinations that just works, and this version nails it with minimal effort and maximum flavor.
The chops get rubbed with garlic-infused olive oil before hitting a hot skillet, building a golden crust on both sides while staying juicy inside.
The potatoes are the real scene-stealer. Boiled tender, then smashed with a fork (not a masher) so they stay chunky and rustic, with butter, milk, and dried sage stirred through.
Seven ingredients. No fancy technique. Just honest, satisfying food on the table in an hour.
Pro Tips
- Press the garlic right into the olive oil and let it sit while the potatoes boil. More contact time means more garlic flavor on the chops
- Smash, don’t mash. You want lumps and texture, not a smooth puree. A fork is the right tool here
- Shake the drained potatoes over low heat for a minute before smashing. This dries them out and prevents gluey potatoes
- Dried sage is actually preferable to fresh in smashed potatoes. It distributes more evenly and the flavor is more concentrated
Ingredients
Directions
In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender, about 20 minutes.
While potatoes cook, mix olive oil with garlic and rub on both sides of pork chops.
Coat large nonstick skillet with vegetable cooking spray.
Add chops and over medium heat pan fry until chops are lightly browned and meat is no longer pink, about 10 minutes on each side.
Season with salt and pepper.
Drain potatoes; shake in pan over low heat 1 minute.
Remove from heat and “smash” potatoes with fork, leaving them lumpy.
Mix in butter, then milk and sage.
Mix over low heat 2 minutes.
Season with salt and pepper.
Serve chops with potatoes.
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