| Ingredients | Weight | Measure | | Pork loin chops, double-cut, center cut | | 12, 14 oz | | Garlic cloves, minced | | 3 | | Juniper berries, crushed | | 20 | | Sage leaves, fresh | | 16 | | Coarse salt | | 2 tsp | | Peanut oil | | 4 Tbsp | | Freshly ground pepper | | 1 tsp | | Chicken stock with one sprig of fresh thyme added | | 3 cups | | Mashed Potatoes with Olive Oil and Sundried Tomatoes | | | | Idaho russet potatoes, peeled and cut in half | | 2 lbs | | Olive oil | | 1/4 cup | | Unsalted butter | | 1/4 cup | | Whipping cream | | 1/4 cup | | Sundried tomatoes, oil packed | | 1/4 cup | | Method of preparation | Sprinkle chops with garlic, juniper berries, salt and sage. Cover with plastic wrap and refrigerate 3-24 hours.
Before sauteeing, wipe and dry pork chops; heat peanut oil in heavy saute pan. Slowly saute chops on low heat, turning occasionally, until cooked to medium. Remove chops, pour fat from pan and reserve any juice.
Add chicken stock and pepper. Simmer for two minutes, until stock is reduced by half. Strain sauce into a sauce boat for side service. | | Mashed Potatoes with Olive Oil and Sundried Tomatoes | | Boil potatoes until cooked through. Drain and dry for 10 minutes. Combine olive oil, unsalted butter and whipping cream in heavy-bottomed sauce pan and warm over medium heat. Mash potatoes and begin adding warm liquids to potatoes with wire whisk. Add salt and pepper to taste. Whip in tomatoes. | | To Serve | | Serve chop with sauce, mashed potatoes and vegetable of the day. |
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