|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 37g||47%|
|Saturated Fat 13g||66%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The spicy sweetness of the chipotle pepper blends beautifully with the figs to give a little kick to the pan gravy which is also flavored with onions, garlic, and thyme. However, you may omit the chipotle pepper if you wish. Prepare all your ingredients in advance. This goes together quickly.
- 4 boneless pork top loin chops (1 1/2 inches thick, about 8 ounces each)
- A few dashes
- Kosher salt
- A few dashes black
- pepper (freshly ground)
- 1/4 teaspoon ground
- chipotle chile peppers (or to taste, see Notes)
- 1 tablespoon
- olive oil
- 1 tablespoon butter
- 1/2 cup onion (minced)
- 2 large cloves
- garlic (finely minced)
- 1/2 cup red wine
- 1 cup
- chicken broth
- 1 teaspoon fresh
- 1 cup fresh figs (diced)
Place each pork loin chop between sheets of plastic wrap and pound down to a one-inch thickness.
Season with salt, pepper, and ground chipotle.
Heat a large heavy skillet over medium-high heat.
Add olive oil and swirl to coat the pan.
Sear pork loin chops until golden brown on each side, turning only once.
Remove to a platter and keep warm.
Reduce heat, add onions and saute for two minutes.
Add garlic and saute an additional one minute.
Carefully pour in red wine and stir to deglaze the pan, scraping up browned bits.
Cook one minute, then add chicken broth, thyme, and figs.
Cook over medium heat about 10 minutes, stirring often and mashing the figs until the sauce is thickened.
Return pork loin chops to the pan, along with any juices that have accumulated on the platter, and coat both sides with sauce.
Simmer for two minutes.
Serve pork loin chops with the fig sauce.
Note: Ground chipotle pepper is available in the spice aisle of most major grocery stores.