It Started with Figs

2012-09-09 20.04.35
fresh, beautiful figs

A friend of mine posted a beautiful photo of figs on Instagram the other day and said “who wants some?” Of course I replied, ME!! Who wouldn’t want fresh, local figs? Then we scheduled a doggy play date to do the exchange. Double whammy- Ginger got to play and meet Wiley-a handsome six month old puppy dog, and I got to visit with a friend and get some delicious figs. So, now the question: What to do with all the figs? I washed a few up and ate them, but my friend Lauren suggested they would be better cooked as they were coming close the the end of their life. 

First dish: Pizza!

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The pizza was delicious. No sauce, just olive oil and garlic. Then topped it with pancetta, figs, goat cheese, caramelized onions and arugula!  I cheated with a Trader Joes Crust.

Second dish: Pork chops with Fig and strawberry topping!

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I’m going to be honest, I’m more impressed with my photos than how this dish tastes, but that is where I need all of your help.  I want you to cook this dish yourself, modify, taste, change and give me feedback. Lets get the community involved in this one. That’s what friends are for right? Since most of you aren’t here and I can’t serve you the dish to get feedback, you will have to do it yourself. I have faith in all of you and want to hear about it below. Heck- post your picture to our Facebook page! 

What you will need:

3-4 pork chops
coconut oil
cast iron skillet

Fig topping:
6-10 figs depending on size
1/2 red onion chopped
4 strawberries
splash of red wine vinegar
splash of lemon juice
splash of red wine
(friend suggested a pinch of salt) I didn’t do this, it suggested after the fact.
small pot for cooking. 

What to do:
Chop onions, figs and strawberries and cook on low heat. Add in a small amount of red wine vinegar and some red wine. (This is where I need you all) 
I wanted to cook down the figs and NOT add sugar. So- I went more savory and tart with the onions and vinegar. I did add some water at some point because it was getting a little dry.  What would you all do?   


1. Preheat oven to 375 and coat your cast iron skillet with coconut oil.
2. Heat skillet on stove top to Medium/High heat until it smokes.
3. Season chops with salt, pepper, cinnamon and cayenne, then sear each side for a few minutes and put whole pan in the oven and cook until internal temperature reaches 145-about 5-10minutes remove from oven and let sit.
4. Cover a plate with fresh arugula, drizzle with a bit of olive oil and salt and top with pork chop and fig topping!

Serve, enjoy and PLEASE give me your feedback!