Pork Chops with Apples and Garlic Smashed Potatoes

Put the potatoes and garlic in a saucepan, cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 20 minutes. Cover and set aside.

Meanwhile, in a small sauce pan, fry the onion and apples in a little oil till lightly browned (about 6 minutes). Add the cider, salt and pepper, cover with a lid and let simmer till very soft. (You can serve them chunky like this or blend into an apple sauce consistency).

Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large cast-iron skillet over high heat, then add a little olive oil and sear the chops until golden on both sides, about 4 minutes one side, 3 minutes on the opposite side, switch off the heat - and let them sit in the pan for another 2 to 5 minutes.

Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pot; add the buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper. Serve with the pork chops, onion and apples. Drizzle with the pan juices.