Prep time: 15 minutes
Total time: 45 minutes
2 pork chops, sliced about 1 1/4-inch thick (about 12 ounces)
2 tablespoons sweet paprika
kosher salt and freshly ground black pepper, to taste
2 tablespoons toasted sesame oil
8 tablespoons unsalted butter
12 ounces spanish onions, thinly sliced
6 garlic cloves, thinly sliced
8 ounces large figs, roughly chopped, plus more, quartered, for garnish
1 tablespoon light brown sugar
1/2 vanilla bean
2 1/2 teaspoons vanilla extract
1. Season the pork chops all over with the paprika, salt, and pepper. Heat the oil in a large cast-iron skillet over medium-high. Add the pork chops and cook, flipping once, until they are cooked to 135°F. Transfer to a cutting board to rest for 10 minutes before carving.
2. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onions and garlic and season with salt. Cook until they are soft, 10-12 minutes. Add in the figs, sugar, vanilla bean, and 1 cup of water and cook until thick, about 10 minutes. Stir in the vanilla and season with salt and pepper.
3. To serve, transfer pork to a platter and spoon the sauce over the top. Garnish with fresh figs.