DISH WITH TISH: PORK CHOPS, FIGS, FENNEL & BLACK CABBAGE

Ingredients

4 Pipers Farm Pork chops
8 small black, ripe figs
2 small heads fennel, each cut into 4 lengthwise
1 head of garlic cut in half
2 tsp fennel seeds
A large sprig rosemary
5 bay leaf
1 litre good quality fresh dark chicken stock
A glass of good red wine
40g unsalted butter
A large handful of Cavolo Nero or kale, roughly sliced

Sea salt, black pepper and olive oil for cooking

Directions

1. Heat an oven to 190oc
2. Place the fennel in a roasting tray with the garlic, sprinkle with the fennel seeds and drizzle with olive oil.
3. Season and roast for 10 minutes or so until starting to brown and become tender.
4. Now add the figs, rosemary, bay and roast for another 10 minutes until the figs start to leak their juices.
5. Remove the tray from the oven and pour in the wine.
6. Set the tray on a hob and reduce the wine down to a glaze.
7. Now pour in the stock and reduce slowly for 10 minutes or so before adding the cabbage. Cook for a further 5 minutes until the sauce is nicely reduced and the cabbage tender. Stir in the butter and season.
8. While the stock is reducing cook the chops. Set an oven proof griddle pan or large frying pan over high heat.
9. Season the chops, rub with a little oil and then sear them for 3-4 minutes on each side or until nicely browned. Using tongs, stand them up on the fatty side and sear them for a minute to help brown the fat. Transfer to the oven and finish cooking for another 6-7 minutes. Remove and rest in a warm spot. Pour the pork resting juices into the fennel/fig sauce.
10. Divide the fennel, figs and sauce between four plates and serve with the chops.