I am working hard on the October update for the app and will be adding some new features this month too like the ability to filter recipes by whether they are sweetener-free. I have had quite a few requests for this so will be adding that in as well as allowing you to figure out what the newly added recipes are after you've already gone through the initial "New This Month" screen.
As for this new recipe (which will be added to the app in October), I have been obsessed with figs this year for some reason. Not really sure why I have never really cooked with them prior to this year, but I've sure made up for lost time. Every time I walk into the grocery store they beckon to me and I have made jams, the Apple Peach Fig Bars, and sauces. My favorite though is this sauce below. Sweet (just from the figs themselves, no added sweeteners) and savory, it is the perfect accompaniment to a nicely browned pork chop. This can easily be made for a weeknight supper but yet elevates it to a wonderful meal to enjoy during the colder days of autumn.
Prep time: 20 min Total time: 40 min
1 tbs (15 mL) Lard or Coconut Oil
1 Shallot or Small Red Onion, diced*
2 slices Bacon
1.25 lbs (600 g) fresh Figs, quartered, with stems removed
1 Orange, zested
1 Lemon, juiced
2 tbs (30 mL) Balsamic or Red Wine Vinegar
1 tsp (5 mL) fresh Rosemary, chopped finely
1/4 tsp (1.25 mL) Salt
4 Pork Chops
To Taste Salt and Pepper
1. In a large cast iron pan, cook the bacon slices. Remove the bacon from the pan and set aside. Keep the bacon fat in the pan.
2. In a separate large saucepan, melt the lard or coconut oil. (Skip this step if following FODMAP-free diet) .
3. Add the diced shallots or onions to the saucepan and cook until translucent. (Skip this step if following FODMAP-free diet).
4. Cut the bacon into small pieces.
5. Add the figs, orange zest, lemon juice, vinegar, rosemary, salt, and bacon pieces into the saucepan with the onions. Also pour off approximately half of the bacon grease from the cast iron pan into the saucepan as well.
6. Simmer the fig mixture, stirring occasionally, for approximately 20 minutes, until the figs have softened and broken down a bit.
7. Meanwhile, heat the cast iron pan back up again over medium-high heat. If there isn't much bacon fat left in the pan (you need just enough to cover), add some lard or coconut oil as well.
8. Generously season the pork chops with the salt and pepper and add to the preheated cast iron pan.
9. Cook the pork chops 5-7 minutes each side, depending on the thickness.
10. Serve the pork chops with a generous serving each of the fig sauce.
*If you are on a low or no-FODMAP diet, just remove the shallots/onions.