PORK CHOPS WITH APPLES & FIGS

Pork, “the other white meat” is a good source of certain nutrients and essential vitamins: Protein, niacin, Vitamins B6 and B12, iron, zinc and phosphorus.

Consumed in moderation, it can make a good addition to a healthy diet.

The old belief that you have to cook pork until it is white in the middle is outdated, misguided information. Today’s pork is leaner than you think and healthier than you realize. Cook to medium rare or medium.

Ingredients:

2 prime center cut pork chops, with or without bone

1 apple, sliced

Dry figs (2 sliced) or a fig spread

3 shallots

4 tbsp of olive oil

1 tbsp of butter (you can eliminate)

¼ cup of chicken or vegetable broth

¼ cup of a sweet wine, i.e. marsala, madeira, sherry

Chopped parsley

1 tbsp turmeric

Salt & pepper to taste

¼ cup of flour or almond flour

Cooking Instructions:

1. Trim off most of the fat from the pork chops.

2. Lightly dredge chops in flour on both sides.

3. Heat olive oil in a skillet with salt, pepper and turmeric and brown chops on both sides over medium heat. Remove from skillet.

4. Slice the shallots, apples and figs and put in skillet. Add some olive oil or butter, cook for about 3 minutes over medium heat.

5. Add broth and wine to the skillet, lower the heat.

6. Put the chops back in the skillet, cover and cook until desired temperature.

7. Plate chop, top with apples & figs. Add some of the juice & fresh parsley.

8. Add salt & pepper to taste.