Are you one who enjoys curling up with a good book and a warm glass of mulled wine by the fire? Why not have this same experience for dinner?
This particular recipe leans on those warming spices typical of mulled wine and pairs them with sweet figs. It has both sweet and tangy notes, perfect for something just a little different than your average pork chop dinner.
Spiced Fig and Port Pork Chops
By: Semiserious Chefs
Serves:4-6
Ingredients:
- 2 pounds of pork chops
- 12 dried figs; chopped
- 1 1/2 cup port
- 1 1/2 cup water
- 12 cardimon pods
- one whole star anise
- one cinnamon stick
- 1 t whole coriander seeds
- 1 t whole black peppercorns
- 1/8-1/4 t salt; to taste
- 2 T honey
Directions:
- Combine all of the ingredients in a large bowl or ziplock bag. Allow to marinade for 2 hours to overnight. NOTE: If you tie the cardamom pods, anise star, and cinnamon stick into a small cheese cloth pouch they are easy to remove before cooking.
- Using a hot skillet, over medium-high heat, sear both sides of each pork chop.
- Either working in batches, or in a very large skillet, add the marinading juices and figs, reducing heat to medium. Allow to simmer until the sauce thickens, but is still pour-able.
- Serve each pork chop topped or with a side of the saucy figs.
Post a comment