Pairs perfectly with J. Lohr Fog’s Reach Pinot Noir
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Grilled Pork Chops with Fig Compote
“I recently had a special experience cooking fresh figs and pork chops with some friends (our employee garden boasts a fig tree that erupted with the juiciest figs, just in time!) I loved the recipe so much, it will be on my holiday menu this year. Since it can be hard to find figs as we get close to the holidays, I tweaked this recipe to use fig preserves (make sure figs are the only ingredient in your preserves). If you do find fresh figs, toss them in your grill pan for a festive garnish. Alongside a glass of J. Lohr Fog’s Reach Pinot Noir, it’s the perfect toast to the holidays. For an extra special show, use a lighter to gently singe the tip of the rosemary sprig just before serving. The scent of toasted rosemary is heavenly!” - Steve Lohr, President & CEO
Serves: 2
Ingredients:
- 2 pork loin chops, 3/4” thick, let them come to room temp
- 1 TBSP avocado oil, or other high-heat oil
- 1 TBSP unsalted butter
- 1 shallot, diced finely
- 2 cloves garlic, diced finely
- 1/4 cup Pinot Noir (J. Lohr Fog’s Reach Pinot Noir)
- 1/4 cup Bonne Maman fig preserves
- Salt, pepper
- For garnish: fresh figs, 2 sprigs rosemary
Directions:
- Preheat oven to 350°F. Line a large baking sheet with parchment and set aside.
- Sear the pork chops: Slowly heat a cast iron skillet (or grill pan) to medium high heat, about 5 minutes. Generously salt pork chops on both sides, gently massaging it in. Carefully add oil to pan, then place pork chops in. Sear for about 1-2 minutes, then flip and repeat. (If you have a grill pan, turn it 90 degrees to get cross hatch sear marks). Transfer pork chops to prepared baking sheet.
- Bake for 20-25 minutes, until 150° for medium well and 165° for well done.
- Make the compote: In a 6” saucepan, melt butter over medium low heat. Add shallot and garlic and cook until soft. Add wine and let simmer for about 2 minutes, until almost all liquid has evaporated. Add jam and ¼ tsp salt, and whisk until combined.
- Remove pork chops from oven, tent with foil, and let rest for 5 minutes.
- Top pork chops with fig compote and pinch of flaky sea salt, then finish with sprig of rosemary.
- Just before serving, carefully light edge of rosemary to smoke it!