Roasted Pork Chop and Figs
paired with our 2006 Garys' Vineyard Syrah
Ham hock broth
1 shallot, minced
3 cloves garlic, minced
5 black peppercorns
1 sprig rosemary
1-1 ¼ lb smoked ham hock
1 T. olive oil
2 qts. water
Pork chops
2 ¾ lb bone-in pork chops
½ t. herbs de provence
salt & pepper
1 T. olive oil
1 T. butter
10 ripe black mission figs
(6 halved lengthwise and 4 chopped)
2 shallots, minced
1 T. flour
Heat oil in a large saucepan and sauté the garlic and the shallots. Then add the ham hock and brown it on all sides. Strip the leaves of the rosemary and add to the pan; add the peppercorns to the pan as well. Add water while stirring up the brown bits and boil vigorously, skimming for the first 15 minutes. After an hour has passed, strain the broth and set the liquid aside. You should have about 2 ½ cups of ham hock broth; set this broth aside.
Season the pork chops with salt, pepper and herbs de provence. Let them rest for 20 minutes. Heat the oil and the butter in a large oven proof sauté pan over medium high heat. Brown the pork chops for two minutes on each side. Then add the halved figs and place them in a preheated 450 degree oven to finish cooking for 7-10 minutes. Transfer the pork chops to a platter and cover loosely with foil. Reserve the figs in a separate bowl.
Over medium heat, heat the sauté pan with the left-over juices and add the shallots and chopped figs. Stir the remaining bits up until the shallots are golden. Whisk in the flour and cook for one minute then add 1 cup of ham broth and whisk until smooth. Add the reserved figs. Taste for salt at this point, adding a bit more if needed. Spoon the sauce over the pork chops and serve at once.
Pour a glass of our 2006 Garys' Vineyard Syrah and enjoy!
Serves two (2)
Recipe by Megan Thomas
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