Pork Chops with Sage, Cider and Balsamic Vinegar

By Golfwidow7

by Rachael Ray 06:00 AM, January 03, 201

Ingredients

• For the cheesy mashed potatoes:
• ¼ cup aged balsamic vinegar
• ¼ cup fig preserves
• 2 tablespoons grainy Dijon mustard
• 1 cup cloudy apple cider
• 8 fresh figs or 2 crisp apples, for apples, peel, quarter, core, slice and saute 2-3 minutes in
• butter with a splash of lemon juice
• 4 Russet potatoes, peeled and quartered
• Salt
• 6 ounces taleggio, trimmed of rind and diced, or Fontina Val D'Aosta, shredded
• 1 cup milk, warmed
• White pepper
• Finely grated nutmeg, to taste, about ⅛ teaspoon

Preparation

Step 1

Preheat oven to 425˚F with rack at center.
Season the pork chops with salt and pepper and press a few leaves of sage into chops.
Heat a cast iron skillet over medium-high heat and brown chops in EVOO, 2 turns of the
pan. Brown chops on both sides and remove, 4-5 minutes total. Add butter, melt, add garlic
and shallot, stir a minute or 2, then add vinegar and melt preserves into it. Add mustard
and cider, reduce 1-2 minutes, then add salt and black pepper to taste. Add figs or apples
and stir, add chops back and transfer to oven for 12-15 minutes.

Meanwhile, boil potatoes or make polenta (get my quick-cooking polenta recipe with
honey, pepper and cheese
Cover potatoes with water, bring to boil, salt water and cook to tender, then drain and
place back in hot pot; mash with cheese and milk; season.