Today I wanted to surprise Robert with a nice lunch, so this morning I perused the market looking for some inspiration. Until today I’ve never had a fresh fig before, so when I saw them on sale I was immediately intrigued.
Aaaand I’m hooked. I’ve never been a fan of dried figs (or any dried fruit, really) but fresh figs are so much more tender and juicy, without the chewy, gritty texture that dried figs can have. The market also had pomegranate wine on sale, so I took advantage of that as well. I added some caramelized shallots, garlic, and mushrooms too, and served it all on a bed of parmesan and chive polenta.
Pork Chops with Figs and Pomegranate Wine
2 boneless pork chops
2 Tablespoons olive oil
2 medium shallots, sliced thin
2 cloves garlic, minced
1 cup mushrooms, sliced
4 each fresh figs, quartered
1 1/2 cup pomegranate wine
salt and pepper, to taste
Heat a large saute pan over medium heat. Season pork chops on both sides with salt and pepper (I also used a bit of smoked paprika and dried thyme, rosemary would’ve been awesome too). Heat 1 tablespoon of oil in pan, then add pork chops and cook 3 to 5 minutes, flip, and cook another 3 to 5 minutes until cooked through and well-caramelized. Remove from pan and set aside.
In the same pan, add 1 more tablespoon of oil, then add sliced shallots. Saute shallots until they turn a deep amber color. Add mushrooms and garlic, sauteing until tender, then add figs. Season with salt and pepper, then deglaze pan with pomegranate wine. Let wine reduce for 3 or so minutes, then return pork chops to pan to reheat. Add salt and pepper as needed.