Fig & Mango Pork Chops

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I saw some beautiful black mission figs at the market today and new I had to do something with them.  I just love fresh figs.  I know that I can use those packaged figs that are all dried up and pressed together in a small package, but not when there are fresh ones on hand.  So I grabbed some figs and turned to head to the butchers area and I spotted some beautiful mangos.  Dang, now what am I going to do I thought?  I love mango’s too.  So I am standing there with figs in one hand and a mango in the other when I heard a voice from above.  Ok, it was from behind me.  It was an employee that helps me find fresh fruits and veggies when I am unable to get to the farmers market.   She said: Hard to decide what to do tonight for dinner?  See if you can do something combining them.  Well Tina (that’s her name), I think I will take that challenge.

So I headed to the butcher and perused the meat case.  I saw some beautiful salmon but I have been doing that a lot lately.  Hmmm… beef?  NO.  There were some nice looking whole chickens I could do a nice baked dish with.  Then came the voice again from above behind me.  Go with the chops.  Now that was not hard for me to agree with.  I grew up in Ohio where where my grandpa Norm raised hogs on his farm.  I loved that farm and that man.  I still remember to this day him taking me out to the barn to feed the pigs.  I spent so many weekends out there learning from grandpa where are food came from and appreciating it.  Learning to cook with the produce and livestock that he and grandma Jean raised on their farm.  Beginning my love of cooking.

So, I decided to make a nice sweet flavor on the chops like mom used to do by serving up fried apples along side her pork chops.  But as y’all know, I like a bit of spice too.  I thought about it and instead of spicing it up with red pepper flakes or cayenne I leaned more to the bite of fresh ginger.  Yea, I saw Tina looking over at me as I went back to produce to get some fresh ginger.  I also saw the doubt in her eyes.  As I was heading to the check out and passed her by I told her to check out the blog tonight to see what I came up with.  “Oh I will” she said with a chuckle.  Oh it’s on sister.    Well Tina, CHECK THIS OUT.

Ingredients:

• 2 tablespoons olive oil
• 4-6 pork chops
• 4 black mission figs – diced 1/4 inch
• 2 figs sliced
• 1 medium mango – peeled, diced
• 1 small shallot – slivered
• 3/4 cup water
• 2 tablespoons brown sugar
• 2 tablespoons honey
• 1 teaspoon fresh grated ginger (maybe 1/2 teaspoon of dry if you can’t find fresh)
• 1/4 teaspoon nutmeg
• 4 tablespoons balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper

1. In a large skillet heat the olive oil over medium heat.  Add the pork chops and brown well on both sides.

2. Add the diced figs, mango, shallots, brown sugar, honey, ginger, nutmeg and balsamic vinegar.  Stir to mix and cover.

3. Simmer over medium-low heat for 10 minutes.  Mangos and figs will swell and absorb some of the liquid.

4. Taste and season with the salt and pepper to taste.  Leave lid off and simmer on low for about 8-10 minutes to thicken the sauce.

5. Remove from heat and serve.  Ladle some of the thickened sauce over chops and top with the sliced figs.