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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).
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.