Directions

1. Boil potatoes in salted water. Drain, and dry over the heat, shaking the pot gently.
2. Mash the potatoes with the hot milk, salt, pepper, fennel seeds and butter. Add chopped fennel leaves. Keep warm.
3. While the potatoes are cooking, fry the chops 10 minutes each side in the oil and butter. Sprinkle with salt and pepper and set aside.
4. In a large frying pan, sauté the quartered figs in butter over medium-low heat for 3 minutes.
5. Add the stock, reduce by half, then add the balsamic vinegar. Place the reserved pork chops in the pan with the fig sauce, cover and cook over low heat for another 5 minutes.
6. Garnish the chops with Capriny rounds. Serve with fennel mashed potatoes.

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