Port Wine and Fig Sauce with Pan Seared Pork Chops
Using dried figs and fig preserves, this Port Wine and Fig Sauce with Pan Searched Pork Chops also doubles as a basting sauce for roast tenderloin.
I’ve had these two bottles of port wine in my fridge since July? Mom dropped them off before her ginormous move off the main land and to Maui. Yeah…still surreal a bit for me.
Anyway.
So, when this theme popped up, I thought, “Perfect!” Having just recently been to Carrabas and had a FAIL of a pork dinner, I wanted to make my own port wine and fig sauce. I say fail, because they wound up comping my dinner they botched it so bad. I’m not a huge fan of undercooked pork…let’s just leave it at that. But the idea of a port wine and fig sauce really intrigued me and I had been wanting to make one ever since.
Yes, I used some of the sauce to baste this tenderloin that I posted about this past week. Because that’s what S said. “This would be a great glaze for a tenderloin!” And it was!! *shinies*
Where was I? Oh yeah!
I used part of one bottle for port wine truffles. You can read about those here. They were mighty tasty by themselves, but I just HAD to put them in pear cupcakes. I got tired of all the pumpkin cupcakes and muffins out there. That’s not the ONLY delicious produce that’s in season right now. Just sayin…
The rest of the port went into making this fabulous, and easy sauce. I not only used dried figs (where are those? I thought I brought them to work for snacking…) but also some fig preserves. Can I just say, had I known I could purchase this brand in the stores, I wouldn’t have needed to steal the little jars off the tables at Sofitel. Yup. I said it. I STOLE peach, cherry and raspberry preserves off the table at the hotel. *hangs head in shame* They’re so good…
It just looks yummy, right? I had difficulty restraining myself from just eating it out of the processor bowl with a spoon. It was sweet and savory, which I’m usually not a huge fan of, but something about this sauce just made me want to smear it on everything. There was no way I was tossing ANY of this out. This whole batch was going to be used in some shape way and form. *stops to make notes on a genius idea for a new recipe* Man the places my mind wanders when I’m in a zone…
We threw some carrots in the oven that night for a nice, sweet side. We both love roasted carrots, and these are super easy!! Simply cover a pan with aluminum foil, put a couple of tablespoons of margarine oe butter on it, and put it in a 400 F oven for a few minutes. Once the butter is melted, toss the carrots with salt and pepper in the butter and bake for 20 to 25 minutes or until they’re fork tender. I mean, how easy can it get, right?
Port Wine and Fig Sauce with Pan Searched Pork Chops
Using dried figs and fig preserves, this Port Wine and Fig Sauce with Pan Searched Pork Chops also doubles as a basting sauce for roast tenderloin.
Ingredients
- 1 pound pork chops, trimmed
- 1/2 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon rubbed sage
- 1 cup port
- 1/2 cup fig preserves
- 1/8 cup chopped figs
- 1/8 cup shallots, chopped
- 4 sprigs fresh thyme
Instructions
- Heat a small saucepan coated with cooking spray over medium-high heat. Add shallots and saute until tender. Add port, preserves, figs and fresh thyme. Bring to a boil and then reduce heat to a low simmer until reduced by 1/3. Pour the sauce into the bowl of a food processor and blend until smooth.
- Heat a skillet coated with cooking spray over medium heat. Coat pork with garlic salt, black pepper, and rubbed sage. Add pork to pan and cook 4 to 7 minutes on each side or until cooked to desire degree of doneness.
- Place a pork chop on each of 4 plates and top with 2 tablespoons of port wine sauce.
Check out some of these other recipes with sauce
Savory Sauces
- Port Wine and Fig Sauce from A Kitchen Hoor’s Adventures
- Jalepeno Cranberry Sauce from Hot Momma’s Kitchen Chaos
- Homemade Steak Sauce from Juanita’s Cocina
- Tomato Kasundi from What Smells So Good?
- Homemade Tartar Sauce from The Foodie Army Wife
- Creamy Dairyfree Mushroom Sauce from The Not So Cheesy Kitchen
- Homemade Teriyaki Sauce from Curious Cuisiniere
- Red Wine Sauce | Molho de Vinho Tinto from Family Foodie
- Guava BBQ Sauce from Basic N Delicious
Pasta Sauces and Pastas with Sauce
- Chardonnay Seafood Sauce (with Linguine) from Country Girl in the Village
- Italian-Style Tomato Sauce from Hezzi-D’s Books and Cooks
- Homemade Guiltless Alfredo Sauce from Momma’s Meals
- Sicilian Marinara Sauce from Growing Up Gabel
- Basil Pesto from Take A Bite Out of Boca
- Angel Hair Pasta with Neapolitan Sauce from Cookin’ Mimi
- Roasted Vegetable Pasta Sauce from Peanut Butter and Peppers
- Lentil Marinara Pasta Sauce from Alida’s Kitchen
- Lamb Ragout from Maroc Mama
- Black Walnut Kale Pesto with Zucchini Spaghetti from Sue’s Nutrition Buzz
- Amatriciana Sauce from The Weekend Gourmet
Entreés with Sauces
- Chicken Tikka Masala from I Run For Wine
- Pork Tenderloin with Plum Sauce from That Skinny Chick Can Bake
- Garlic Mushrooms In Red Wine Sauce from Kudos Kitchen By Renee
- Jack Daniel’s Honey Barbecue Baked Wings from Chocolate Moosey
- Salmon with Homemade Caper Onion Mayonnaise from Food Lust People Love
- Chicken with Mushroom Demi-Glace from Crazy Foodie Stunts
- Mrs. A’s Skillet Lemon Chicken from Cupcakes & Kale Chips
- Philly Strip Steaks with Provolone Sauce and Caramelized Onions from The Texan New Yorker
- Sweet & Sour Garlic Chicken Wings from Big Bear’s Wife
Sweet Sauces
- Banana Pudding Sauce from Killer Bunnies, Inc
- Raspberry Red Wine Sauce from Treats & Trinkets
- Pumpkin Applesauce from Bobbi’s Kozy Kitchen
- Dark Chocolate Salted Caramel Sauce from Daily Dish Recipes
- Slow Cooker Applesauce from Citronlimette
- Apple Cider Caramel Sauce from The Messy Baker
- Port Wine Cranberry Sauce from Webicurean
- Pumpkin Caramel Sauce from Noshing With The Nolands
Desserts with Sauces
- Sticky Toffee Pudding w/ Toffee Sauce from girlichef
- Salted Bourbon Caramel Sauce (over Chocolate Rosemary Cake) from Gotta Get Baked
- Pear Tatin with Rum Caramel Sauce from Jane’s Adventures in Dinner
- Bananas Foster from MidLife Road Trip
- Baked Espresso Berry Pudding from The Urban Mrs
- Caramel Apple Sheet Cake from Pies and Plots
That looks delicious . What time is dinner?!
Thank you for stopping over at This weekends Show Off Blog Party .
Kim This Ole Mom
following you on google+ , facebook & twitter
http://www.thisolemom.com
LOL Kim. It is rather tasty and easy. Thank you for co-hosting the hop this week. I love that hop and usually find delicious and interesting ideas there.
YUMMY! I'd love for you to add this to my link up party "Friday Follow Along Party" http://thecraftiestallie.blogspot.com/
Allie,
Thanks for the invite! I'll be sure to hop on over for your blog hop.
Mmmm…port and fig sauce! Sounds like it's good enough to drink, not only to slather on my food!
Well, that spoon in the bowl? I was in and out of there a few times while I was making the pork. *giggle*
This sounds like such a wonderful combination and perfect with the pork!
Thank you for the lovely compliments, Alida. They did pair well together.
Ooooh now I know what to do with the rest of that port I have!
Anne, please let me know if you do try to make this sauce. I like to find out how well I can write a recipe. 🙂
My grandpa would have loved this – he was the original fighead here
I have no idea where figs have been all my life, except in Newtons. I even bought dark chocolate filled figs from kickstarter. I can't wait for THOSE to get there.
First of all, when you go to Carrabas, you HAVE to get the Shrimp Damian. Doesn't matter if it's not on the menu. Just ask and they'll still make it. It left the menu in Houston for a while but since folks kept asking for it, they ended having to put it back.
Second of all, I LOVE THIS SAUCE. I am such a fan of sweet/savory sauces, especially on pork and I have a real soft spot in my heart for figs. Pinning this on my Recipes to Try board. Just lovely.
Heh. I'll have to ask for that, if I can remember. We don't eat there often. Heck, S didn't even remember eating there AT ALL! Thanks for the 411 on the shrimp dish and such nice compliments!
Delicious yummy sauce {and meal} 🙂 ~ Bea @ The Not So Cheesy Kitchen
Thank you!
I love a sweet and savory sauces. Your pan seared pork chops and port wine sauce look so good!
Thank you! I'm not a huge fan of the sweet and savory, but this was really good!
port wine and fig sauce sounds divine! And wow for your mom moving to Maui, I bet she's loving it.
Thanks! And she is loving it. All new plants to find out about and grow.
Yikes! I'm sorry you subjected yourself to chain restaurant "food". Your fig sauce, however, looks great. BTW, I can relate. I'm also not a fan of sweet wines unless I'm using them in a dessert. Thanks for participating this week.
Thanks for hosting such a great topic! It was a great #SundaySupper.
I am loving figs right now! This sauce sounds incredible!
I love figs. And not just those in fig newtons. Dried figs are yummy as a snack, too.
I love using port wine! I never thought of using figs before 🙂 this sounds wonderful!!
To me, figs, port and chocolate just go hand in hand.
Such a great sounding meal, perfect for this time of year.
Thank you for linking to Super Sunday Sync.
Well, thank you for hosting Super Sunday Sync every week. 🙂
I love a sauce like this, perfect with pork chops, sweet and savory!!
Thanks! It wasn't as bad as I thought; not being a huge sweet and savory fan.
Looks like a fabulous sauce!
Thanks!
Ooooh! This is awesome. I also have a bottle of Port that just stares at me. I do like to use it inside of cocktails (if you like margaritas, I have a recipe on my site for Diablo, made with port). Thank you for giving me something to do with my Port other than stare at it!
And your Mom moved to Maui! Looks like you have a bunch of reasons for visits over there 🙂
I also made dark chocolate port wine truffles with the remains of the other bottle That recipe will post soon-ish. and OMG is it crack!!
I love the sauce! It sounds delciious! Your whole meal looks incredible!!
Thank you! It was rather tasty.