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Pork Chops with Figs and Port Sauce is a quick, easy to make main dish that is equally perfect for mid-week meals or entertaining. The thick, jammy sauce is super indulgent and makes a relatively simple recipe into something very special indeed.
Inspired by a gift of fresh figs from our neighbours – I can see their fig tree from our living room window – I created this recipe to help use up some leftover Port from a dinner party. I knew the flavour would really complement the figs, as well as help make the pork extra succulent and flavourful.
This was my first experience cooking with freshly picked figs and I was delighted by their colour and intense jammy flavour. My experience developing this Pork Chops with Figs and Port Sauce was so good, I have made the recipe on numerous occasions since – and when fresh figs are no longer in season, I make it with plums instead.
Recipe Variations
Fresh figs make the sauce thicker and add a lovely flavour and texture. In my experience dried figs do not work as well. However if you soak the dried figs in the Port for an hour or so before making the recipe, it does improve the results.
Use plums instead of figs. Yes, the flavour is slightly different, but the vibe is the same and the results are excellent. (Fresh figs are generally in season in the northern hemisphere from July until October or November.)
Use different types of protein. Substitute a pork tenderloin (fillet) for the pork loin chops or use two chicken breasts instead of the pork loin chops.
Use different wine if you do not have Port on hand. I have substituted sweet sherry or Madeira for the Port on several occasions and in my experience both worked really well.
Serving Suggestions
The delicious sauce will make you want to choose a side that will soak up any extra so you don’t miss a drop. Crushed new potatoes, rice, couscous, or orzotto all work well. I also always like to serve a green vegetable like broccoli or green beans with this recipe.
Pork Chops with Figs in Port Sauce – Printable Recipe
Pork Chops with Figs in Port
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large red onion, peeled and thinly sliced
- 4 fresh figs, quartered or use halved, pitted plums instead
- ¼ cup pork or chicken stock made from a cube is fine
- ½ cup Port, Sherry or Marsala wine
- 2 boneless, loin pork chops or use 2 chicken breasts instead
- 1/4 teaspoon dried thyme
- salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 180°C (350°F).
- On the stove top, melt the butter over medium heat in a shallow, medium size, oven safe casserole dish with a lid.
- Add the red onion and sauté until the onion begins to soften and pick up some colour.
- Pour the chicken stock into the pan with the onions and stir them together well.
- Add the quartered figs, Port, thyme, some salt and freshly ground black pepper to the onion mixture.
- Allow the mixture to bubble over medium heat, stirring frequently in order to reduce it by half.
- Meanwhile, heat the oil in a medium frying pan for a moment or two over fairly high heat.
- Put the pork chops in the pan and brown them for a minute or so on each side.
- Once the sauce mixture has reduced by half, nestle the pork chops into the fig, onion and port sauce.
- Cover the pan and bake in the oven for 10 to 12 minutes or until the pork chops are cooked through – 63°C or 145°F on a meat thermometer. (If you are using chicken breasts, these will need to be cooked for 20 to 25 minutes or until no pink remains inside. They should register 75°C or 165°F on a meat thermometer.)
- Serve with couscous, potatoes or rice and a green vegetable.
Notes
Equipment
- 1 shallow Le Creuset casserole dish or any shallow casserole dish with a lid
- 1 knife for chopping the onion and quartering the figs
- 1 serving spoon
did you make this recipe?
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That looks so very good.
Thank you, Patrick!