Pork Chops with Figs
Type of Meal
Main Courses
Servings
Prep Time
4
people
20
minutes
Cook Time
20
minutes
Servings
Prep Time
4
people
20
minutes
Cook Time
20
minutes
Ingredients
Pork Chops
4
pork chops
6 oz. each
1
tbsp
olive oil
1
tbsp
butter
4
rounds
goat cheese
1/2 inch thick each
to taste
salt
to taste
ground black pepper
Mashed Potatoes with Fennel
5
large
potatoes
2/3
cup
milk
bring to the boil
3
tbsp
butter
2
tbsp
fennel leaves
1
tsp
fennel seeds
to taste
salt
to taste
ground black pepper
Gravy
5
fresh figs
2
cups
chicken stock
1/4
cup
balsamic vinegar
2
tbsp
butter
Instructions
Boil potatoes in salted water. Drain, and dry over the heat, shaking the pot gently.
Mash the potatoes with the hot milk, salt, pepper, fennel seeds and butter. Add chopped fennel leaves. Keep warm.
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.
In a large frying pan, sauté the quartered figs in butter over medium-low heat for 3 minutes.
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.
Garnish the chops with Capriny rounds. Serve with fennel mashed potatoes.