The container of dried Black Mission Figs caught my eye at Trader Joe's and I immediately thought of serving them with pork. Trader Joe's has some nice pork chops so I picked them up and imagined all day the sauce I'd make. I'm happy with how it turned out - sweet and hearty - and so was my family, minus my four-year-old who is back to eating two bowls of cereal a day. Let me know how you like this. It's easy enough for a weeknight dinner, but special enough to serve to guests.
Serves 4
Ingredients:
- 2 shallots
- 8 Trader Joe's dried Black Mission Figs
- 4 Trader Joe's pork chops
- 1 cup Trader Joe's chicken broth or stock
- 2 tablespoons Trader Joe's pomegranate glaze (optional)
- Peel and finely chop shallots, set aside. Remove stems from figs and chop into small pieces, set aside.
- Trim pork chops of all visible fat and sprinkle generously with kosher salt and freshly ground pepper. Heat a heavy bottomed skilled over medium high heat and add 2 teaspoons olive oil. When oil shimmers, add the pork chops seasoned side down and allow to brown for 3 minutes undisturbed. Turn over and brown on the other side, then remove to a plate and cover with foil.
- Lower heat to medium and add 1 teaspoon oil to pan if it's dry. Immediately add shallots and cook 1 to 2 minutes until softened. Add stock, raise heat to high, and stir to mix in any bits stuck to pan. Once it comes to a boil, lower to a simmer and add pork chops. Cook until pork chops are firm to the touch and cooked through, another 4 to 5 minutes. If the pan gets too dry, add more stock. If the chops are of uneven size, remove smaller ones first so they don't overcook. Place chops on plate, add pomegranate glaze to pan if using, stir to combine and pour over pork chops. Enjoy!
