Directions

1. Start with “Frenching” the pork chop bones with a boning knife. Be sure to remove all connective tissue from the bone. Submerge the pork chops with cider brine and refrigerate for 4-6 hours. Remove the pork chops and rinse the brine off. Dry the chops with paper towel and you’re ready for grilling. Lightly season with salt and pepper. Place on a hot grill 4-5 minutes on each side, then finish in a 350 degree oven for 8-10 minutes, or until internal temperature reads 145 degrees.
2. Rinse the potatoes and cover with bacon fat. (If you don’t have enough bacon you can replace it with olive oil.) Bake the submerged potatoes in the oven for 1.5 hours at 375F, or until fork tender. Strain the oil/fat from the potatoes and place in a Kitchenaid with a paddle attachment. Add the cream cheese, bacon, chives, cream, and slowly pour in the bacon fat to emulsify. Season at the end. Careful not to over whip the potatoes so they are not gummy.
3. Start the brown butter sauce by melting the first 2T butter in a small sauté pan on medium heat. The butter will start to brown in 3-4 minutes. Add the raisins, figs and sage, cook for 2 minutes. Add garlic and shallots, cook for 1 minute. Deglaze with the Marsala wine, cook for 1 minute. Swirl in the last 2T butter off heat so that the sauce does not break. Season with a pinch of salt and pepper.
4. Plate by adding a serving of potatoes in the center of the plate. Lean Pork Chop on the potatoes, drizzle with the Sage Brown Butter sauce, with pieces of the Figs and Raisins. Garish with fried sage leaf.