Before yesterday, I had never had a fig, but Nick has been eying figs for a few weeks now at the supermarket. This weekend I decided to indulge him and buy one package - until I found out a the checkout that they were Buy One - Get One. So now I have figs coming out of my ears and need to think up some other fig recipes (so share if you have any!).
My first recipe (and my reason for initially purchasing figs) was to try fig chutney. And now I am a fig loving convert. This spiced, but still sweet, chutney was delicious and paired really well with the pork. You could also use it on chicken, I imagine, but the pork was amazing. What was even more fantastic was that it was so easy to prepare.
Ingredients (for chutney):
1/2 c red wine vinegar
1/2 c pomegranate infused vinegar
1/4 lb light brown sugar
1/2 onion, chopped
1/8 c. ginger, grated
1/4 tsp. mustard powder
1 orange, zested
2 slices of dried orange, optional
1 cinnamon stick
1 tsp. salt
1/8 tsp ground allspice
a pinch of ground cloves
a pinch of red chili flakes
1/2 - 3/4 lb figs, quartered
To make the chutney, place the vinegars, sugar, onion, ginger, mustard powder, orange zest, dried orange, cinnamon stick, salt, allspice, chili flakes and cloves in a saucepan over medium - medium low heat. Bring it to a simmer, but not a boil, and let the ingredients reduce by about half to two-thirds.
Add in the figs and let the sauce thicken (the water will simmer out of the figs, and the sugars will help the reduction thicken). Once it has a syrup-like consistency, remove from heat. Pour over meat and serve.
To make the pork chops, simply add salt, pepper and minced fresh rosemary to either side of the pork chop. Place in a hot (medium), skillet and cooked, flipping when needed, until the internal temperature* reaches 165*F. Once cooked, remove from heat and place on a plate. Cover with aluminum foil and let rest for about 10 minutes to let the juices reabsorb into the meat.
I served this meal with broiled asparagus and garlic bread.
* I've found the using a thermometer when cooking meat helps to keep the meat (especially poultry and pork) tender and juicy.