I’m always nervous when preparing pork chops, as I fear overcooking or undercooking them. Despite my uneasiness, I still challenge myself…especially after finding intriguing recipes, like this one featuring fresh figs.
I seared the meat seasoned with ground chipotle chile pepper, salt and black pepper and then prepared the sauce while the pork rested. I didn’t have fresh thyme so I just used 1/2 teaspoon dried thyme leaves instead. The fig glaze mixed with sautéed onion and red wine released such a wonderful fragrance as it cooked.
After the sauce had thickened, I returned the pork chops to the pan. The recipe said to allow them to simmer for two minutes. However, I allowed my pork chops to simmer on low for about eight to ten more minutes just to ensure they were cooked through. We were really happy with the results since the meat came out very tender and juicy.
Here is the original recipe: http://homecooking.about.com/od/porkrecipes/r/blpork98.htm
4 (about 8 ounces each) boneless pork top loin chops, 1-1/2 inches thick
Fresh ground black pepper
1/4 teaspoon ground chipotle peppers, or to taste
1 Tablespoon olive oil
1 Tablespoon butter
1/2 cup minced onion
2 large cloves garlic, finely minced
1/2 cup red wine
1 cup chicken broth
1 teaspoon fresh thyme leaves
1 cup diced fresh figs
Place each pork loin chop between sheets of plastic wrap and pound down to a 1-inch thickness. Season with salt, pepper, and ground chipotle.
Heat a large heavy skillet over medium-high heat. Add olive oil and swirl to coat the pan. Sear pork loin chops until golden brown on each side, turning only once. Remove to a platter and keep warm.
Reduce heat, add onions and saute for 2 minutes. Add garlic and saute an additional 1 minute. Carefully pour in red wine and stir to deglaze the pan, scraping up browned bits. Cook 1 minute, then add chicken broth, thyme, and figs. Cook over medium heat about 10 minutes, stirring often and mashing the figs until the sauce is thickened.
Return pork loin chops to the pan, along with any juices that have accumulated on the platter, and coat both sides with sauce. Simmer for 2 minutes.
Serve pork loin chops with the fig sauce.