Pork Chops with Figs in Port
Servings 2
Pork with Figs in Port is a delicious, easy to make main dish that is equally perfect for mid-week meals or entertaining.
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
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Equipment
- 1 shallow Le Creuset casserole dish or any shallow casserole dish with a lid
- 1 medium frying pan
- 1 knife for chopping the onion and quartering the figs
- 1 serving spoon
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