What's for dinner: Pork chops with balsalmic figs and mushrooms



I made this recipe based off some foggy memories and a little web searching for Mr. Artist awhile back.  I've always loved the sweet, slightly chewy texture of figs against the dry meatiness of a pork chop.  The key factor here is the balsamic vinegar which really just cuts through the uber-sweetness of the figs and gives it all a really rich, mellow flavour.  I remember making this ages ago, but I couldn't find the recipe so I looked up similar ones online to get the proportions right and then away I went!  This dish took around 45 minutes to prepare from start to finish, which isn't too bad for a weekday dinner in.

You'll need:

  • 2 pork chops
  • 1 packet of fresh figs
  • 1 cup of mushrooms, coarsely chopped
  • 1/2 onion, sliced
  • 2 tbsp margarine or butter
  • 1/2 cup balsalmic vinegar
  • Salt and pepper
  • olive oil
To prepare the figs, just rinse them well and then cut off the stem tip, then slice each fig into halves.  Season both sides of the pork chops with salt and pepper. In a med-high saucepan, add in 1 tbsp of olive oil and when oil is smoking, add in the pork chops.  Cook until juicy and tender on each side, then remove and put aside.  Immediately throw in the chopped onion and cook in the juices left by the pork chops.  Once the onions are translucent, add in the mushrooms with a little bit of water to keep the pan moist.  The mushrooms will release a lot of water as well, so you don't want too much water in there to start with.  Reduce mushrooms till they turn a dark brown color and are soft to the touch.

Throw in the fig halves and cook for 30 seconds.  Add in the vinegar and margarine, stirring constantly to melt the margarine.  Cook like this on medium heat for another 3-5 minutes until figs are soft, begin to release their juices, and their innards can be slightly squished out with a fork.  You can add in more vinegar to taste along with salt and pepper, and use more margarine to thicken the resulting sauce.  Once you've got the right consistency (slightly syrupy) and taste (sweet and tangy, but not too much of either), turn off the heat and uncover the pork chops.  Spoon the fig/onion/mushroom mixture right onto the pork chops, covering them in the sauce.  Serve immediately with sides like steamed rice and your choice of vegetable.

Happy eating!




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5 comments

  1. Can this be classified as smothered pork chops? Very yummy looking!

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  2. I'm totally loving this pork chops and balsamic fig dish! I need to try this! It's pretty decadent for a week night dinner, but I ain't complaining! 45 minutes worth of kitchen work that produces this dish? Count me in! I'm going to try this soon...

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  3. that sounds delis, I'm going to try it, thank you for the recipe!

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  4. looks yummy I can't cook for the life of me

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