Pork Chops with Figs and Port Sauce is a delicious, quick, easy to make main dish that is equally perfect for mid-week meals or entertaining.
I developed this Pork Chops with Figs and Port Sauce recipe after our neighbours gifted me with some fresh figs from their fig tree. I had never had the opportunity to taste or cook with freshly picked figs, and was delighted by their colour and intense jammy flavour.
There was some leftover Port in the fridge from a recent dinner party, and I knew it would be perfect in a sauce with the figs. It would also help make the pork extra succulent and flavourful.
What If I Cannot Get Fresh Figs?
One of the main things I love about this recipe is how versatile it is. We enjoyed the Pork Chops with Figs and Port Sauce so much, I wanted to make it again not long after. However, I had run out of figs, so I used plums instead. While the flavour was, or course, different, the dish was still delicious.
Can I Use Dried Figs In Pork Chops with Figs in Port Sauce?
I have so far avoided using dried figs in this Pork Chops with Figs and Port Sauce recipe because I have some doubts about how well it would turn out. The fresh figs make the sauce thicker and add a lovely flavour and texture.
What If I Do Not Eat Pork?
If you do not eat pork, you can use two chicken breasts instead of the pork chops.
Can I Use Another Alcohol Instead of Port?
I have substituted sweet sherry or Madeira for the Port on several occasions and both worked really well.
How Should I Serve Pork Chops with Figs in Port Sauce?
Whether you make the original Pork Chops with Figs and Port Sauce with pork or choose to use chicken instead, this recipe is delicious served many different ways. The sauce is the kind that makes you want a side that will soak up any extra. 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
- 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
- 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.
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