Pan-Cooked Pork Chops with Fig & Red Wine Sauce
with pear & walnut salad
This meal features two delicious fall fruits - figs and pears. If you've never eaten fresh figs, you're going to fall in love. Their season is short so hopefully you can find them. If not, we offer a substitution using apples and jam or dried figs.
- Pork chops - 1 1/2 lbs
- Shallots - 1/2 bulb, sliced
- Figs (sub dried figs OR 1 apple) - 16, halved
- Cooking oil - 1 Tbsp
- Red wine - 1/2 cup
- Vinegar, balsamic - 2 Tbsp
- Shallots - 1/2 bulb, sliced
- Pears - 1, sliced
- Dijon mustard - 2 tsp
- Vinegar, red wine - 1 1/2 Tbsp
- Cooking oil - 3 Tbsp
- Baby spinach - 4 oz
- Walnuts, crushed or halves - 2 oz
- Pork chops - Season with some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
- Shallots (for pork chops and salad) / Figs - Slice figs in half. If you couldn’t find figs, chop apples.
- Pears - Slice.
- Make vinaigrette - If you didn’t make extra from Tuesday’s salad, whisk together Dijon, red wine vinegar, and cooking oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead)
- Heat a skillet or saute pan over medium-high heat. Add oil and then pork chops to heated oil. Sear on each side for ~3 minutes. For thin pork chops, this should be enough heat to cook them through. If you’re using thicker pork chops, lower heat and cover with a piece of foil until pork reaches 145F (63C) degrees. Remove pork from pan and lower heat to medium.
- Deglaze pan with wine and vinegar (i.e., pour wine and vinegar into pan and scrape up any brown bits that may have formed from the pork chops). Add shallots (pork chops portion) and half the figs (or half the apples and jam) and cook for another 4 to 5 minutes, until figs are softened and melt into the sauce. Taste. If it’s too sweet, thin it out with some water and add some salt. If it’s not sweet enough, add some jam.
- Slice pork chops. Spoon sauce over and top with remaining fresh figs. Toss vinaigrette with shallots, pears, spinach, and walnuts. Enjoy pork chops with salad!
I had to use dried figs and I didn't care for the sandwich because of that. Next time I will use fig jam. I also think the sandwich could use more fig and a tiny bit less brie. Also a video on how to cut the brie would be nice because that was so hard to cut into slices! The salad was perfect, made a second helping of it because it was so good.0 Helpful
Salad was perfect, but next time I will use fig jam instead of dried figs and add apple slices.0 Helpful
The salad dressing was too tart but sandwich was great- we used fig jam because we couldn't find figs and also added apple slices.0 Helpful
For the sandwiches, we used thinly sliced English Muffin bread and spread it with fig preserves, added a little bit of sliced dried figs and then the brie and grilled it on the panini press and it was fab. Really fab! But the real winner of this was the side salad. The dressing was PERFECT with the fruits. We used a mix of baby greens with more baby spinach and because the pear I had was a bit bland I added some more of the sliced dried figs and then subbed roasted pistachios for the walnuts due to allergies. The bit of bite from the shallots and mustard was a perfect compliment to the sweetness of the fig, pear and greens. So good! Definitely a keeper recipe!0 Helpful
We had to use apples instead of the figs, but it was delicious.0 Helpful
Simple but so yummy. An old grilled cheese trick- a thin spread of mayo instead of butter makes bread crisp perfectly.0 Helpful