Maple Pork Chops with Caramelized Figs and Fennel
4 pork chops
1-2 T olive oil
Salt and pepper
8-10 ripe figs – halved
2 small fennel bulbs – halved then sliced into 1/2 inch wedges
1 shallot – sliced
2 garlic cloves – chopped
2 T apple cider vinegar
1 T Dijon mustard
1/4 cup maple syrup
2 T butter
Preheat oven to 400 degrees. Drizzle pork chops with olive oil and season with salt and pepper. In a large oven proof fry pan over medium high heat, add 1 T olive oil and sear pork on each side for 4-5 minutes. In a bowl, toss figs and fennel with a drizzle of olive oil. Add to the pork chops and roast in oven for 8-10 minutes until pork is done—145 degrees internal temp.
Remove pork, figs and fennel to a warm dish. Set aside and tent with foil. In same pan, add shallot, garlic and cider vinegar to deglaze the pan and loosen any bits of pork. Add Dijon and maple syrup. Whisk and continue to cook for a few more minutes then add the butter and whisk into a nice sauce. Add salt and pepper to taste. Immediately serve with pork, figs and fennel. Serves 4.
Kunde Family Winery Dunfillan Cuvée