Fig week is technically over, but I couldn’t give up on them just yet. I still had a half pint that I wanted to use, and then when I made this sauce for supper liked the result so much that I took pictures. While I had a honey and a toddler sitting at the table slightly (ok, very) impatient to dig in. It wasn’t my finest moment.
But they waited while I frantically grabbed my camera and put the plates on the table… and then my 2 year old said “Mama! I DON’T WANT YOU TO TAKE A PICTURE OF SUPPER!” and made a frowny-pouty-irritated face. “I’m FRUSTRATED!” he said, a very descriptive emotional word that sounds silly coming out of a 2.5 year old’s mouth, except no truer words have ever been spoken because what 2.5 year old isn’t frustrated 75% of the time?
I know when I’m in the wrong, and when I’ve gone overboard, and stopping everything at 6:15pm on a Friday night when you’re having family supper to take pictures of the plate for this blog is definitely one of those times.
Anyway, what you’re getting here is an unstyled, 100% real photo of our supper just before being devoured. In fact, I was in such a hurry, the broccoli got steamed but not seasoned… so salt, no pepper, nothing. Thank goodness for the fig sauce, ammIright? The good news is that cooking this took like 30 minutes from beginning to end, so a few snaps of the plate didn’t delay things all THAT much. 
It’s a super easy dish that everyone liked, I hope you’ll get a chance to test it out with your own fig-haul.
- 2 Pork Chops, thinly sliced
- 2 Tablespoons Olive Oil
- 20 figs, washed, and halved or quartered
- ½ onion, thinly sliced into rings or ½ rings
- 4 Tablespoons Balsamic Vinegar
- 1 Cup Chicken stock
- ½ Cup whipping cream
- Salt, Pepper to taste
- Heat the Olive oil in a skillet until it is shimmering.
- Salt and pepper the pork chops on both sides
- Brown the pork chops on one side (you'll know they are done because you can EASILY pick them up with tongs and flip them)
- Brown the other side. This helps the meat that could easily dry out retain it's juices.
- Once both sides are browned, remove the pork to a plate.
- Sautee the onions until they are translucent.
- Add in the vinegar, scraping up any browned bits left from the meat, and reduce by ½
- Add in the chicken stock and figs. Let simmer until it has reduced a little.
- Add in the cream, stir, and then place the pork back in the pan, pouring sauce over the meat with a spoon.
- Let sit until heated and serve with potatoes or rice
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