Williams Sonoma recently posted a recipe for pork with figs. We have an enormous fig tree in the back yard and I am always trying to figure out ways to use them. The crows, squirrels and parrots get most of them.
Anyway, I tried this recipe and used pork chops instead of tenderloin. It was excellent and I got to use up some more figs!
Pork Chops with Figs in Hard Cider
4 pork chops
Salt and freshly ground pepper
1 Tbs olive oil
1 cup hard apple cider
1 sprig fresh rosemary
2 tsp grainy mustard
6 figs, halved lengthwise
1 Tbs unsalted butter
Preheat the oven to 400 degrees. Season the pork with salt and pepper. In an ovenproof frying pan over medium-high heat, warm the olive oil. Cook the pork, turning once, until browned, 4-5 minutes total. Transfer to a plate.
Add the cider, rosemary and mustard to the pan, bring to a boil, and scrape up any browned bits from the pan bottom. Cook until the cider is reduced by half, 3-4 minutes.
Return the pork to the pan, place in the oven, and cook for 6 minutes. Remove from the oven, turn the pork, and add the figs. Return to the oven and cook until the pork is tender and registers 145 degrees on an instant-read thermometer, 6-8 minutes longer. Transfer the pork and figs to a serving platter. Place the pan over medium heat and whisk in the butter to make a sauce. Spoon the sauce over the top of the pork and figs and serve right away.