Figgy Balsamic Porty Pork

Tonights menu was:

Crusty French Bread

Greek Salad

Butternut Ravioli with burnt butter and sage sauce

Figgy Balsamic Porty Pork  

Canolis for dessert

The part of this menu that I am going to focus on in this post is the pork.  Pork makes everything better, or so I am told.  If you do not eat pork this could most definitely be done with beef or lamb.  I think it may be too heavy for chicken.

Figgy Balsamic Porty Pork

Ingredients

4-6 10-12 oz pork loin chops 

1 t salt

1 t chipotle

6 dehydrated smyrna figs(light colored)

1/2 c balsamic vinegar (I used a black walnut balsamic)

1/2 c port wine

2 T grape seed oil

Directions

1)  mix salt and chipotle and lightly rub onto all sides of pork chops

2)  put oil in a large oven safe fry pan on high

3)  preheat oven to 325

4)  when pan is hot sear pork on each side for about 1 minute

5)  when you are done searing pork put pan in oven until done

6) quarter figs and put in sauce pan with port and balsamic and simmer to about 1/2 c, stirring occasionally

7)  when pork is done pull from oven and rest

8)  finish sauce with drippings from pan

9)  after pork has rested pour sauce over to serve

This dish is sweet and rich with a slight tang and a touch of heat that balances out well.  The texture from the figs is the icing on the cake.  

Anthoinette