MMMMM--------------------------POTATOES-------------------------------
1 Head garlic
2 1/2 lb Potatoes; peeled,
- quartered
3/4 ts Salt
1/2 c Milk; heated
6 tb Butter; melted
MMMMM----------------------------PORK---------------------------------
4 Pork loin chops (1" thick)
2 tb Flour
1 c Beef broth
2 tb Oil
1 sm Onion; halved, peeled, thin
- sliced
1 sm Shallot; peeled, minced
1 cl Garlic; minced
1 c Amber ale
8 Dried figs; stemmed; coarse
- chopped
1 tb Brown sugar
1/4 ts Salt
Fresh ground black pepper
1 ts Tomato paste
To prepare the roasted garlic for the mashed potatoes: Cut
about 1/2 inch from the top of the head of garlic and wrap
well in foil.
Place in a preheated 300 F/150 C oven for about 1 hour, or
until the garlic is very soft. Cool the garlic before
pressing the pulp out of the skins into a small bowl. Set
aside.
To prepare the pork: Dredge the pork chops in flour and
shake off the excess. There should be about 2 teaspoons
left. Mix with a tablespoon of the broth and set aside.
In a large skillet, preferably nonstick, heat the oil over
medium heat. When hot, put the pork into the pan and brown
lightly for a few minutes on each side. Remove from the
pan.
Put the onion, shallot and garlic into the pan and saute
about 5 minutes. Add another tablespoon broth if the pan
becomes too dry.
Pour the remaining broth into the pan with the ale; bring
to a boil. Stir in the dissolved flour mixture, the figs,
brown sugar, tomato paste, salt and pepper. Cook for about
1 minute. Put the chops into the pan and reduce the heat
to medium-low. Cover and cook about 45 minutes, turning
the chops occasionally, until the pork is tender.
To prepare the mashed potatoes: Quarter the potatoes and
place in a pot. cover with water and bring to a boil.
Cover the pan and reduce the heat to medium. Cook the
potatoes until soft, about 15 to 20 minutes. Drain well.
Mash the potatoes with the roasted garlic, salt, warm milk
and melted butter. Cover loosely and hold in a warm over
(about 200 F/95 C) while finishing the chops.
When the pork is tender, transfer to a plate, cover
loosely with aluminum foil and place in the warm oven.
Bring the sauce in the pan to a boil and cook on
medium-high heat until reduced and thickened. Ladle the
sauce over the chops and mashed potatoes.
