Pan-Cooked Pork Chops with Fig & Red Wine Sauce
with pear & walnut salad

Name: Pan-Cooked Pork Chops with Fig & Red Wine Sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 lbs Pork chops; 1/2 bulb Shallots, sliced; 16 Figs (sub dried figs OR 1 apple), halved; 1 Tbsp Cooking oil; 1/2 cup Red wine; 2 Tbsp Vinegar, balsamic; 1/2 bulb Shallots, sliced; 1 Pears, sliced; 2 tsp Dijon mustard; 1 1/2 Tbsp Vinegar, red wine; 3 Tbsp Cooking oil; 4 oz Baby spinach; 2 oz Walnuts, crushed or halves

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

Pan-Cooked Pork Chops with Fig & Red Wine Sauce

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.

Ingredients

Metric

Servings:

Pan-Cooked Pork Chops with Fig & Red Wine Sauce:

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

Mixed Greens Salad with Pears & Walnuts:

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

Prep

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)

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Make

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!

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