Sometimes the Magic Works, Sometimes it doesn't

A beautiful night in Silverlake

Tom had provided us with fresh figs. We found a recipe for Pork Chops Cooked with Figs in the Los Angeles Times (our lousy paper was at least good for the recipe, even though their web site sucks). We served the Pork Chops with Corn Pasta. Unfortunately we thought the pork was dry, even though the pork looked wonderful, and the recipe was interesting, this is a recipe we won’t repeat. If you have better luck with it, let us know!

Pork chops with roasted figs

Los Angeles Times

1 dozen fresh figs, cut in half

1/2 teaspoon minced fresh rosemary

2 teaspoons minced shallots

6 tablespoons Port, divided

2 tablespoons red wine vinegar

6 pork chops (about 1-inch thick and 2 1/2 pounds total)

Salt and freshly ground pepper

3 tablespoons vegetable oil

1 tablespoon heavy cream

Step 1

Place the figs in a bowl and sprinkle them with the rosemary and shallots. Add 2 tablespoons of Port and the red wine vinegar and stir gently to combine. Set aside for at least 1 hour, or up to 4 hours.

Step 2

Generously season the pork chops on both sides with salt and pepper. Refrigerate at least 1 hour until ready to serve.

Step 3

Heat the oven to 400 degrees. In a large skillet, heat the oil over medium-high heat. When the oil is quite hot, pat the pork chops dry and add them to the pan. Brown the pork chops well on both sides, in batches, about 3 minutes on the first side and 2 to 3 minutes on the second.

Step 4

Remove the pork chops to a plate, pour all the fat from the skillet and add the remaining one-quarter cup of Port. Reduce to a syrup, add the cream and reduce that to a thick sauce, about 30 seconds. (It will thin with the cooking juices).

Step 5

Return the pork chops to the pan and arrange the figs over the top. Add the marinade. Cover and place in the oven until the pork chops are cooked through, about 10 minutes.

Step 6

Carefully transfer the pork chops and figs to a warmed serving platter. If necessary, reduce the sauce a little more over medium-high heat, and then spoon it over the pork and figs. Serve immediately.