Categories: fruit, meat

Ingredients

• 12 fresh figs, cut in half
• 1/2 t fresh rosemary, minced
• 2 t shallots, minced
• 6 T Port, divided
• 2 T, red wine vinegar
• 6 pork chops, 1" thick
• salt and freshly ground pepper
• 3 T canola oil
• 1 T heavy cream

Directions

1. Place Figs in a bowl and sprinkle them with rosemary and shallots. Add 2T of port and the vinegar. Salt lightly and stir to combine. Set aside for at least 1 hour.

2. Generously season hte pork chops with salt and pepper. Refrigerate for at least one hour.

3. at the oven to 400. In an oven-proof skillet heat the oil over medium-high heat. Pat pork chops dry and add to pan. Brown pork well on all sides in batches about 2-3 minutes on each side.

4. Remove the pork chops to a plate and discard the fat in the skillet and add 1/4 c of port. Reduce to a syrup, add cream and reduce to a thick sauce, about 30 seconds.

5. Return the pork chops to the pan and arrange the figs and their marinade on top. Cover and place in the oven until cooked, about 10 minutes.

6. If necessary reduce the sauce further after transferring the chops and figs to a serving plate and spoon sauce over the pork and figs. Serve immediately

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