Pork Chop with Figs, Dates, Apples and Garlic in An Apple Cider Reduction Sauce

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The flavors of this dish result in an amazingly rich pork sauce layered with apple cider, brown sugar and cinnamon which marry well with the pork, figs, dates and apples. Every bite is a unique experience as various elements of the dish come together on the fork. The deep browning of the bones and meat is crucial to achieving the balance in the sauce of the rich pork flavor; otherwise the sauce will be too sweet from the cider. Done right, this sauce is amazing. This could be a one-dish meal very easily and just be served with a salad. Note: if fresh figs aren't available, soak dried figs in water for several hours or even overnight.

What you will need

2 thick cut pork loin chops on the bone with some of the tenderloin attached

5 tablespoons olive oil, divided

2 cups chicken broth

1/2 cup water

salt and pepper to taste

1 cup apple cider

1 tablespoon light brown sugar

1/4 teaspoon ground cinnamon

1/2 yellow onion, peeled and sliced into 4 large crescents

20 garlic cloves, peeled and left whole

1 apple, peeled, cored and sliced into 8 crescent sections (I used Granny Smith)

6 figs, left whole

4 Medjool dates, left whole

1/4 teaspoon fresh thyme leaves

1 tablespoon pomegranate seeds

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