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1
For the Brussels sprouts: Bring a large pot of water to a boil.
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2
Add the Brussels sprouts and blanch until tender-crisp.
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3
Drain and rinse with cold water to stop the cooking; set aside.
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4
Heat a saute pan to medium-high heat and add the oil followed by the onions and garlic.
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5
Sweat the onions and garlic for a few minutes.
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6
Add the Brussels sprouts and sear until golden brown, about 2 minutes.
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7
Deglaze with the chicken stock and then swirl in the butter.
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8
Reserve.
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9
For the mashed potatoes: In a large pot filled with water, add the potatoes and bring to a boil over medium-high heat.
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10
Lower to a simmer and cook until the potatoes are fork-tender.
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11
Drain the potatoes in a colander and transfer them back to the pot.
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12
Add the cream, butter and salt and pepper to taste and mash until smooth.
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13
Reserve.
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14
For the mushroom madeira sauce: Heat a saucepan over medium heat and add the butter.
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15
Add the onions and sweat for a few minutes.
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16
Add the mushrooms and thyme and cook over medium-high heat until slightly caramelized.
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17
Deglaze the pan with the Madeira and cook out the alcohol for about 1 minute.
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18
Add the heavy cream and reduce by a third.
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19
Lower the heat, add the demi-glace and simmer until the sauce coats the back of a spoon.
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20
Season with salt and pepper.
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21
For the pork chops: Sprinkle the pork chops with salt and pepper.
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22
Add some oil to a hot saute pan and sear the chops for about 4 minutes.
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23
Flip and cook on the other side until the internal temperature reaches 155 degrees F, another 4 minutes.
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24
Remove the pan from the heat, drain off any excess oil and deglaze with the Madeira, leaving the pork in the pan.
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25
Return to the heat and cook off the alcohol for about 2 minutes.
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26
Reserve.
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27
To create the plate: Place some mashed potatoes on the center of each plate.
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28
Follow with some Brussels sprouts.
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29
Place a pork chop on top and spoon sauce all over.
