Pork Chops with Figs
The fig gravy adds an original taste to the pork chops. Add a side dish of fennel mashed potatoes and you have a perfect match.
| Servings | Prep Time | Cook Time |
| 4 people | 20minutes | 20minutes |
| Servings | Prep Time |
| 4 people | 20minutes |
| Cook Time |
| 20minutes |
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
Portions: people
Units:
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Ingredients
Portions: people
Units:
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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.
