I really don't think there is any meat that goes quite as well with fruit as pork does. I happened to come across dried organic figs (with no added sugar or oil!) at the grocery store the other day and I knew they'd be perfect with orange over a thick cut juicy pork chop. I was right...
Pork Chops with Fig/Orange Sauce
3 tbsp. coconut oil
4 thick cut bone-in pork chops (1 inch), room temperature
1/2 c. onion, small dice
7 ounces dried figs
1/2 c. fresh squeezed orange juice
1 c. vegetable stock
2 tbsp. kerrygold butter
Preheat the oven to 350 degrees.
Chop the figs into small pieces and put in a bowl with the orange juice. Allow the figs to macerate. Usually about 1 hour depending on how soft the figs are.
In a large saute pan, heat the oil over high medium high heat. The point of this step is to sear each side of the chop. You don't want it to burn but you need it hot enough to produces a deep golden sear.
Generously salt and pepper both sides of the pork and then add to the now almost scorching pan. Sear for 3 minutes per side and then immediately place each chop onto a rimmed sheet pan. Place in oven.
Allow to cook for about 20 minutes or until the center is soft firm. The benefit to having your pork chop at room temperature before cooking will ensure even cooking through out the whole chop. Plus, if you know where you get your pork from, as you should, you don't need to worry about any bacterial issues. Promise.
About 10 minutes into the cooking drain all but 1 tbsp. of remaining fat and oil in the sauté pan. Return pan to medium heat and the add the onions. Cook until translucent. Then add the figs, cooking an additional 3-5 minutes. Add the stock and allow it to reduce by 1/2. Then add the OJ and again allow it to reduce by 1/2. To finish the sauce, whisk in the kerrygold butter. When it starts to thicken, remove from heat and salt and pepper to taste.
Oh! I served mine over a cabbage, kale and chive sauté. Perfection.