Makes 6 servings
Pork Chops
6 pork chops
2 cups water
1 ounce fresh sage (reserve some for garnish)
4 cloves garlic
1 tablespoon black peppercorns
2 tablespoons salt
2 tablespoons brown sugar
Potatoes
2 pounds Yukon gold potatoes
1 cup heavy cream, warmed
1 cup milk, warmed
1 tablespoon sour cream
1 tablespoon butter
1 tablespoon smoked paprika
Green Beans
1 ½ pounds fresh green beans
1 tablespoon shallots
1 tablespoon olive oil
Salt and pepper, to taste
Pear Compote
1 red onion, diced
1 tablespoon olive oil
1 pound Bosc pear, peeled and diced
1 tablespoon fresh marjoram, chopped
1 tablespoon sugar
2 tablespoons white wine
2 tablespoons white wine vinegar
For the Pork:
Make a brine by combining the water, garlic, peppercorns, salt, and sugar. Pour the brine over the pork chops and refrigerate overnight. The next day, remove from the brine and pat dry. Sear the pork chops in a hot skilled to desired doneness.
For the Mashed Potatoes:
Wash the potatoes and put them in a large pot. Cover them with cold, salty water. Bring to a boil and cook until fork-tender. Drain and cool slightly. Add the butter, then the other ingredients. Combine, but do not overwork the potatoes. Adjust the seasonings to taste.
For the Green Beans:
Heat oil in a pan until shimmering. Add the shallots and cook gently for one minute. Add the green beans and sauté until tender.
For the Pear Compote:
Heat the oil in a saucepot. Add the onions and sauté. After the begin to break down, add the sugar, marjoram and pears. Turn the heat to low and slowly cook the compote until the onions and pears begin to caramelize. Use the wine to deglaze and prevent the compote from burning. Add the vinegar and finish cooking. Cool.
To Plate:
Place a scoop of potatoes on the plate. Top with green beans, 1 pork chop and a Tablespoon of pear compote on top.