It’s remarkable that such an effortless recipe can taste so luxurious.
6 soft dried figs
2/3 cup port
1 tsp. Worcestershire sauce
1 tbs. all-purpose flour
1 tsp. ground ginger
1 tsp. ground cumin
1 tsp. sea salt
1/2 tsp. ground allspice
4-6 thin boneless pork chops
2 tbs. butter
1 tbs. olive oil
Tip the figs and port into a small saucepan. Bring to a boil, then reduce the heat and bubble for 10 minutes to soften the figs and reduce the port. Stir in the Worcestershire sauce and set aside.
Combine the flour, ginger, cumin, salt and allspice in a plastic bag. Add the pork and shake to coat. Heat the butter and oil in a skillet that will fit the pork snuggly. Cook the pork over a medium heat for 2-3 minutes per side or until cooked through. Remove to a heated plate. Tip in the port and figs and bubble until rich and syrupy.
Pour the sauce over the pork and serve.
Serves 2
Cooking with Nigella 