Main Dishes, Pork, Uncategorized

Balsamic Fig Pork Chops and Baby Potatoes

I love shopping local whenever possible. I think small business is vital to our economy and sense of community.  I grew up in a small town with a very compelling Main Street scene presence.  I have friends who own small businesses.  I live in a small to medium sized town now and though I love being close to NYC, I also love my humble roots.

Nearby, we have a local butcher shop (Perrotti’s) that is a call back to simpler times.  They take pride in their craft.  They know you by name as well as your tastes and troubles. I adore these guys and coincidentally – they have the best pork chops I’ve ever tasted.   www.perrottis.com

The key here is searing them quickly at high heat before baking them. This holds in all the juices. I used my Le Creuset braiser which is by far my most used pan.

Ingredients:

1/2 cup of red wine (divided) – I used Merlot

1/2 cup of dried currants

Pork chops

1 tablespoon of balsamic vinegar

3 teaspoons of Italian Harvest caramelized fig preserves

Seasoned salt

Baby potatoes

1/4 cup of chicken broth

Instructions:

Season the chops with season salt and sear the chops in a little olive oil. Drizzle some balsamic vinegar right in the chops and top with fig preserves. (I will give a massive shout out to Yummy Bazaar https://yummybazaar.com/products/caramelized-fig-preserve-by-officine-dei-cedri-8-1-oz for their selection of treats. I use this stuff on everything!). About a teaspoon will cover both pork chops.

Mash the preserves into the chop with the back of a spoon. Pour about a 1/4 cup of red wine in a throw into a 400 degree oven for 20 minutes.

Meantime halve the baby potatoes and microwave for about 6 minutes. I love putting on a home cooked meal for Mr. Magilla, but by the end of the week I’m tired and not afraid to take a shortcut. I use small potatoes from the Little Potato Company which you can partially cook in the microwave to save some time.

Add the potatoes to the pan with the two remaining teaspoons of fig preserves and 1/4 of red wine, a sploosh of balsamic vinegar and the currants

Cook for another ten minutes.

Let it rest for five. Give yourself a pat on the back and take five as well.  Sip that wine, reflect on your day, give yourself permission to relax, put your worries to bed until the time that you need to wake them again and make them right.  Enjoy your time with your family, yourself, your dog, your hunky crush on the Outlander cast.  Whatever it is that brings you peace.

Serve with salad or mixed vegetables.

And my last name drop goes to?  Woodland Bakery in Chatham, NJ.  If you are anywhere around this area, please stop by for the best cakes I’ve ever had.

http://www.woodlandbakery.com/specialty-cakes.html

Magilla rating: 8

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