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PORK CHOPS WITH COFFEE-FIG SAUCE & PARSNIP-POTATO PUREE
INGREDIENTS:
Parsnip-Potato Puree
2 cups peeled and sliced parsnips (1 pound parsnips)
2 cups peeled and sliced russet potatoes (1 1/2 pounds potatoes)
3/4 cup whole milk
3 tablespoons unsalted butter
Salt
Coffee-Fig Sauce
Scant 1/3 cup sugar
3 ounces balsamic vinegar
2 pounds fresh figs
1 1/2 cups freshly brewed coffee
1 teaspoon fresh lime juice
Salt
Pork Chops
6 large or 8 small fresh figs, stemmed
1 to 2 tablespoons sugar
Salt and pepper
8 pork chops
Good quality instant espresso
3 tablespoons unsalted butter
INSTRUCTIONS:
Puree: Simmer vegetables in separate pots of salted water until very tender. Drain, combine and mash. Return to cooking pot. Heat milk and butter; pour over puree, stirring constantly. Season. Set aside for up to 30 minutes.
Sauce: Caramelize sugar in a heavy saucepan over medium-high heat until deep brown in color. Carefully add balsamic vinegar, it will spatter, then figs and coffee. Simmer until figs are tender. Puree figs and liquid in a blender. Pass through a fine mesh sieve. Add lime juice. Season with salt and more sugar if necessary. The flavor should be balanced: sweet, sour and bitter, with salt sharpening the flavors. Keep warm.
Pork: Cut figs in half and place cut-side up on a sheet pan. Sprinkle evenly with sugar and a quarter as much salt as sugar. Bake at 300° until figs swell and are tender, but not falling apart, about 15 minutes. Cool, dice into 1/3-inch pieces and reserve.
Season chops with salt, pepper and espresso. Melt butter in a pan over moderate heat until bubbling. Add chops and cook, allowing butter to brown but not burn, basting meat occasionally with butter. When done, remove chops to a plate to rest for a few minutes.
To Serve: While the pork is cooking, heat the Parsnip-Potato Puree, and in a separate pot, heat the Coffee-Fig Sauce and the roasted figs together. Spoon a pile of the puree onto each plate, lean a pork chop against it, and then spoon some of the sauce next to the pork chop. Sprinkle the whole plate with a little instant espresso and serve immediately. Serves 8
