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Ingredients
- 4 pork chops, bone in, about 1-1 1/4 inch thick
- Salt and pepper
- A small bunch of sage leaves
- Extra-virgin olive oil, EVOO, about 2 tablespoons
- 3 tablespoons butter, cut into pieces
- 2 large garlic cloves, chopped
- 1 shallot, finely chopped
- 1/4 cup aged balsamic vinegar
- 1/4 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
- For the Cheesy Mashed Potatoes
- 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 1/8 teaspoon
Details
Servings 4
Preparation time 10mins
Cooking time 50mins
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 here (https://www.rachaelrayshow.com/recipes/rachaels-quick-cookingcheesy-polenta)).
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
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