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Boneless Pork Chops with Ginger, Fig, and Lemon Compote
Prep:
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Cook:
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Ingredients
2 1¼-inch-thick boneless pork loin chops (about ¾ pound)
1 TBSP olive oil
1 lemon
1 medium shallot
4 dried figs (preferably Calimyrna)
1 tsp peeled fresh gingerroot, grated
⅓ cup water
2 TBSP dry white wine
1 TBSP unsalted butter
No items found.
2 3.2-cm-thick boneless pork loin chops (about 340 grams)
1 TBSP (15 ml) olive oil
1 lemon
1 medium shallot
4 dried figs (preferably Calimyrna)
1 tsp (5 ml) peeled fresh gingerroot, grated
80 ml water
2 TBSP (30 ml) dry white wine
1 TBSP (15 ml) unsalted butter
No items found.
Rating
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Dietary Therapies
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free & Minimal Lactose
Egg Free
Nut Free
Soy Free
Meal Type
Dinner
Occasion
-
Applicances
Cuisine
-
Disease state
-
Instructions
- With a vegetable peeler, cut 3 lengthwise strips of zest from lemon and cut strips crosswise into enough very thin slices to measure 1 packed tsp (5 ml).
- Squeeze 2 TBSP (30 ml) juice from lemon.
- Mince shallot and cut figs into ¼-inch (.6-cm) thick slices.
- Pat pork dry and season with salt and pepper.
- In a skillet heat oil over moderately high heat until hot but not smoking and sauté pork until browned, about 1 minute on each side.
- Transfer pork to a plate and cook shallot and gingerroot in the remaining fat in the skillet, stirring, until fragrant, about 30 seconds.
- Add pork, water, wine, zest, lemon juice, and figs and simmer covered for 10 minutes or until pork is just cooked through.
- Transfer pork to 2 plates and, if fig mixture is too liquid, boil until reduced to a sauce-like consistency, about 1 minute.
- Whisk butter into fig mixture until incorporated.
- Garnish pork with compote and serve with lemon slices.
No items found.
Nutritional Info
Storage
Notes
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