Recipe fusion: Miso-Caramel Pork Chops with Apples and Garlic Mashed Potatoes

• 2 pounds yellow fleshed potatoes (Yukon Gold or German Butterball), peeled and cut into 1-inch chunks

• 8 garlic cloves, peeled

• 2 teaspoons salt, plus more to taste

• ¼ cup extra-virgin olive oil

• 1 cup reserved cooking liquid (as needed)

• 4 (1- to 1½-inch-thick) bone-in pork chops

• Salt

• 2 teaspoons black pepper

• 2 Tablespoons canola oil (or other neutral oil)

• 4 Tablespoons light brown sugar

• 2 Tablespoons white miso

• 2 Tablespoons apple cider vinegar

• 4 Tablespoons water

• 2 Granny Smith apples or other tart-crisp apples

1) Prepare the ingredients for the mashed potatoes, place in a large bowl, they will be used together

• Cut 4 large potatoes into 1-inch chunks

• Peel 8 garlic cloves

• 2 teaspoons of salt

2) Measure ¼ cup extra-virgin olive oil that will be used in the mashed potatoes

3) Prepare the pork chops

• Pat the 4 pork chops very dry with paper towels.

• Season pork chops all over with salt and 2 teaspoons black pepper.

• Measure 2 Tablespoons of canola oil (or other neutral oil)

4) Prepare the miso brown sugar mixture, in a small bowl, combine

• 4 Tablespoons light brown sugar

• 2 Tablespoons white miso

• 2 Tablespoons apple cider vinegar

• 4 Tablespoons of water

• Stir with a fork until smooth

5) Prepare the apples

• Core 2 apples, then slice into ¼-inch thick slices

1) Heat a large saucepan with water over high heat until boiling. (5 minutes)

• Add the large bowl with the potatoes, 8 garlic cloves and 2 teaspoons salt to the boiling water

• Reduce heat to simmer. Cook until potatoes are tender. (start potato timer for 15 minutes) 

• While potatoes are cooking, start to cook the pork

2) Heat a large skillet over medium heat

• If the skillet is not large enough for 4 pork chops, cook it in 2 batches or use 2 skillets

• Add and heat 2 Tablespoons oil (2 minutes)

• Add the seasoned pork chops. Cook, flipping every 2 minutes, until browned and internal temperature reaches 135°F in the thickest part (10-15 minutes)

• Transfer pork chops to a plate to rest

• Turn off the heat and pour off all but 2 Tablespoons of fat from the skillet, enough to have a thin layer of fat

3) When the 15 minutes potato timer is done

• Drain potatoes and garlic, reserving 1 cup of cooking liquid. (1 minute)

• Mash potatoes and garlic in the same saucepan. (2 minutes)

• Beat in ¼ cup olive oil until well incorporated. (1 minute)

• Thin potatoes to desired consistency with reserved cooking liquid, adding a little at a time. Check seasoning and add more salt if needed. (1 minute)

• Cover mashed potatoes to keep warm.

4) Turn the heat for the large skillet to medium heat

• Add apple slices to the skillet in a single layer. Cook without touching until browned underneath (2-4 minutes).

• Pour the miso brown sugar mixture into the skillet and cook, scraping up browned bits and stirring, until the sauce thickens enough to coat the back of a spoon (2 minutes).

5) Turn off the heat

• Add the pork chops and their juices back to the skillet and turn to coat in the caramel.

• Serve pork chops with a spoonful of the apples and caramel alongside the garlic mashed potatoes

Make Ahead: Make the mashed potatoes, and reheat when ready. Prepare the pork chops and cook when ready  
Freezer: Cook, cool, and freeze

PRODUCE

• 4 large Yukon Gold potatoes

• 8 garlic cloves

• 2 Granny Smith or other tart-crisp apples

MEAT

• 4 (1- to 1½-inch-thick) bone-in pork chops

CONDIMENTS (REFRIGERATED)

• White miso

PANTRY STAPLES

• Salt

• Black pepper

• Neutral oil (grapeseed or canola)

• Extra-virgin olive oil

• Light brown sugar

• Apple cider vinegar