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Fresh Fig Sauce for Pork




Source of Recipe


Internet


Recipe Introduction


Mike wanted to make pork chops, and we had some fresh figs that needed to be used. I found this recipe online. We didn’t do the pork chops the way the recipe suggested – we just brined them with my usual pork brine, seasoned them, and dusted with flour before pan frying them. The sauce is incredible – sweet and rich and a perfect accompaniment to pork. Next time, I will add a little chicken broth because I’d like the sauce to be a bit thinner.


Recipe Link: https://www.surlatable.com/pork-chops-with-figs/REC-289617.html

List of Ingredients




12 fresh Mission figs
1 cup dry Marsala
2 teaspoons finely chopped fresh thyme
2 tablespoons unsalted butter
½ cup finely chopped shallots
1 to 2 T. fig balsamic or regular balsamic vinegar
Thyme sprigs, cut into 1-inch pieces, for garnish
Chicken stock (see my note above)


Recipe



Trim the stems from the figs and cut in half or quarters (for larger ones). Melt the butter in a medium skillet over medium heat. Add the shallots and cook until softened. Add the Marsala and thyme. Bring to a low simmer and add the figs. Increase the heat to medium-high. Cook, turning occasionally, for about 4-5 minutes to heat the figs and coat with the sauce.

Once the sauce has become syrupy and reduced by about half, add the vinegar and stir. Taste and add salt, pepper, and additional vinegar as needed.

Makes enough sauce for 4 good sized pork chops.