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Title: Ale-Braised Pork Chops with Roasted Garlic Mashed Potatoe
Categories: Pork American
Yield: 4 Servings
| Garlic Mashed Potatoes: | ||
| 1 | Head garlic | |
| 2 1/2 | lb | Yukon gold or white potatoes |
| Peeled | ||
| 3/4 | ts | Salt |
| 1/2 | c | Milk -- heated |
| 6 | tb | Butter -- melted |
| Pork: | ||
| 4 | Pork loin chops -- 1 inch | |
| Thick | ||
| 2 | tb | Flour |
| 1 | c | Beef broth |
| 2 | tb | Canola or vegetable oil |
| 1 | sm | Onion, halved, peeled -- |
| Thinly sliced | ||
| 1 | sm | Shallot -- peeled and |
| Minced | ||
| 1 | Clove garlic -- minced | |
| 1 | c | Amber ale or lager |
| 8 | Dried figs, stems removed -- | |
| Coarsely chopped | ||
| 1 | tb | Brown sugar 1 |
| 1/4 | ts | Salt |
| Freshly ground black pepper | ||
| To taste | ||
| ts | Tomato paste |
1. 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-degree 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.
2. 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.
3. 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.
4. Put the onion, shallot and garlic into the pan and saute about 5 minutes. Add another tablespoon broth if the pan becomes too dry.
5. 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.
6. 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 degrees) while finishing the chops.
7. When the pork is tender, transfer to a plate, cover loosely with aluminum foil and place in the warm oven.
8. Bring the sauce in the pan to a boil and cook on medium-high heat until reduced and thickened. Ladle the sauce over the shops and mashed potatoes.
Recipe By : Seattle Times 2/19/97
From: "Rooby" Date: 26 Feb 97 Mastercook Recipes (Mailing List) Ä
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