Sure, you can have just plain boring pork chops for dinner, but how about making this easy fig sauce to make them taste amazing? Paleo, Whole30, AIP, gluten-free and easy enough to make for weeknight supper.
For the sauce
- 1 tbs Lard or Coconut Oil
- 1 Shallot or Small Red Onion, diced
- 2 slices Bacon
- 1.25 lbs fresh Figs, quartered, with stems removed
- 1 Orange, zested
- 1 Lemon, juiced
- 2 tbs Balsamic or Red Wine Vinegar
- 1 tsp fresh Rosemary, chopped finely
- 1/4 tsp Sea Salt
For the pork chops
- 4 Pork Chops (doesn’t matter if bone-in or not)
- Sea Salt and Pepper to taste (omit pepper for AIP)
- In a large cast iron pan, cook the bacon slices. Once the bacon is done, remove from the pan but keep the bacon fat in the pan. Let the bacon cool and then cut/crumble into small pieces.
- Melt the lard or coconut oil in a separate large saucepan.
- Add the diced shallots or onions to the saucepan and cook until translucent.
- Add the figs, orange zest, lemon juice, vinegar, rosemary, salt, and bacon pieces into the saucepan with the onions. Also pour off approximately half of the bacon grease from the cast iron pan into the saucepan as well.
- Simmer the fig mixture, stirring occasionally, for approximately 20 minutes, until the figs have softened and broken down a bit.
- Meanwhile, heat the cast iron pan back up again over medium-high heat. If there isn’t much bacon fat left in the pan (you need just enough to cover), add some lard or coconut oil as well.
- Generously season the pork chops with the salt and pepper and add to the preheated cast iron pan.
- Cook the pork chops 5-7 minutes each side, depending on the thickness.
- Serve the pork chops with a generous serving each of the fig sauce.
Yes, you can make this with dried figs. The consistency will be different, but it is still delicious. My recommendation is to soak the figs in water for 10 minutes before adding to the saucepan just to get a little moisture into them.