Pork Chops with Figs and Thyme
Deliciously seasoned and cooked until just done, Pork Chops with Figs and Thyme is a warm, savory meal. Enjoy with a tangle of egg noodles and pan gravy. The dish is a nice balance of salty and sweet.
Meat and Fruit Pairings
Most of us have heard of pork chops and applesauce being served together (anyone else remember the Brady Bunch episode where Peter says "pork chops and applesauce" in his best impersonation of Humphrey Bogart?). It is a traditional American combo that dates back to the 19th century and possibly even further. Pork and apples go well together because of the savory and sweet elements playing off each other.
Other classic meat and fruit pairings include
- Chicken and mango
- Duck and orange
- Ham and pineapple
- Prosciutto and melon
- Shrimp and lemon
- Turkey and cranberry
In this dish, dried figs add caramel-y sweetness that complements the savory meat.
And of course, add herbs of all kinds to amp up the flavor! Here I've used fresh thyme but equally good additions could be oregano, parsley, rosemary, or sage. Fresh herbs, while pungent, don't always carry the intensity of flavor that dried herbs do. When herbs (or fruits for that matter) are dehydrated, the water content is reduced and the flavor becomes more concentrated.
A good measure to remember: 1 Tablespoon fresh herb = 1 teaspoon dried.
Lessons Learned
- If you don’t have or like figs, sub in another dried fruit like apricots, cherries, currants, peaches, or prunes.
- Don't like egg noodles? Good options are mashed potatoes, cauliflower mash, or German spaetzle.
- Like the idea of meat and fruit? Some other delicious recipes to try include Ginger Cashew Chicken Salad and Tzimmes Chicken with Apricots.
Hat Tips
Many thanks to Inspired Taste for the skillet pork chop recipe inspiration!
Pork Chops with Figs and Thyme
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 to 6 servings
Ingredients
- 4 bone-in pork chops, 1-inch thick (about 2 lbs total)
- 1 tsp salt
- 1 Tbsp olive oil for cooking onions
- 1 onion, cut into slices
- 1 Tbsp all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp ground black pepper
- 1 to 2 tablespoon olive oil for cooking chops
- ½ cup dried California Black Mission figs, diced
- 12 to 16 oz dried egg noodles
Pan Gravy Ingredients:
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups chicken or vegetable broth
- Fresh thyme sprigs (or 1 teaspoon dried thyme)
Instructions
- Pat the chops dry with paper towels. Sprinkle the salt on both sides of each chop and allow to rest for 10-ish minutes.
- In the meantime, heat the olive oil over medium heat in a large skillet. Sauté the onions for 5 to 7 minutes until they are soft and translucent. Remove the onions to a bowl and set aside.
- Pat the pork chops dry again. Combine flour, garlic powder, onion powder, smoked paprika, and black pepper in a small bowl. Sprinkle the mixture on both sides of the chops, using all of the mixture.
- Heat the same skillet over medium-high heat. Add the remaining oil to the pan. Place the chops in the pan (may need to do this in 2 batches so you don’t crowd the pan) and cook for 5 minutes. Flip and cook the other side for 2 or 3 minutes. The chops should be golden to deep brown on both sides. Move the chops to a plate and cover to keep warm.
- Cook the egg noodles according to the package directions. Drain and keep warm.
- Make the pan gravy by melting the butter over medium heat in the skillet. Add the flour and stir to make a roux. It will be clumpy, but don’t despair. Tip in the broth and whisk everything together until it is smooth. Throw in the fresh thyme sprigs and the figs.
- Serve the pork chops over the egg noodles and drizzle with pan gravy.
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