Pork with Fig Sauce

I found figs at our local grocer and they looked so much better than the ones that grow on our tree. I didn’t know what kind, but I assume Black Mission. I went searching for something to use them with and adapted tonight’s dinner from this recipe from Kendall Andronico using ingredients I had in the house.

It turned out pretty tasty so I’ll try it with the figs in the yard come late summer.

Instructions

Take your pork chops, pat them dry with a paper towel. Season each side with a sprinkle of salt and pepper. Set aside while you prepare your other ingredients.

This is another dish where I get all my ingredients measured out and ready. The pan sauce comes together quickly and I don’t want to be struggling with a cap, or uncorking a bottle of whine while things are turning to char.

I measure mine into bowls and such, but as long as you have your measuring utensils and your bottles open you should be good to go.

Ingredients

2 center cut boneless chops about 1/2 to 3/4 lb total weight.
Salt and pepper
1 Tbsp high heat oil
3 large figs, quartered.
2 Tbsp white wine
1/2 Tbsp Dijon mustard
1 tsp grainy mustard
1/4 cup chicken stock
1/2 Tbsp pomegranate molasses (or fig jam)
1 large handful baby arugula
10 large shavings parmesan cheese
Balsamic vinegar
olive oil
2 fresh figs sliced into rounds

Chop Your Figs

Take you figs and slice them lengthways into halves and then again into fourths.

Slice the Parm

Use a peeler to slice of about 10 nice sized sliced from the block of parm cheese.

If you’re a grated or shaker type person I would use 1 to 2 table spoons according to your tastes.

Prepare the Greens

Put your arugula into a medium bowl, drizzle with olive oil and balsamic vinegar. Toss to coat the greens and place in a small pile on your serving plate along with the shavings of parmesan cheese,

Sear the Chops

Heat a medium to large heavy skillet until water will bounce on the surface in a little ball. Add your oil and then your pork chops. Make sure they have good contact with the pan surface. You’ll want to let them sear without moving them for about 2.5 to 3 minutes.

Flip the chops and press the uncooked side to the pan. Sear them for another 2.5 to 3 minutes. Use a insta-read thermometer to make sure the inside temp is at lease 140 degrees.

When done remove to a side plate and place in an over or toaster oven set on warm.

Leave all the oil and tasty brown bits in the pan. Add the quartered figs and cook them for a bit.

After a minute add your wine to deglaze the pan, scraping the bottom to remove the tasty bits stuck there.

Add the stock, mustards and syrup or jam and mix until it is all incorporated. Keep stirring until the sauce is reduced and is starting to thicken. Remove the pan from the heat and let it rest while you slice the meat.

Thinly slice your pork chop and transfer it on top of your pile of greens. My chops here were a total weight of 3/4 pound. I really could have used one chop for the two of us.

Take any juices from the cutting board and add them to the pan with the fig sauce.

Give the fig sauce a final stir, making sure it is at least thick enough to stick to the back of a spoon.

Place half of the sauce atop each sliced chop.

I finished my plates with the circles of fresh sliced fig, it’s both pretty and adds a freshness to the hearty pork and spicy arugula.

I served mine with some left over Clam Chowder that needed to be eaten, but it would pair well with almost any roasted veggie.