Servings: 2Prep: 15 minutesTotal: 45 minutesIngredients2 pork chops, sliced about 1 1/4-inch thick (about 360 grams)22 grams sweet paprikakosher salt and freshly ground black pepper, to taste30 ml toasted sesame oil110 grams unsalted butter360 grams spanish onions, thinly sliced6 garlic cloves, thinly sliced270 grams large figs, roughly chopped, plus more, quartered, for garnish10 grams light brown sugar1/2 vanilla bean20 ml vanilla extractDirections1. 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.From How-To: Make Fig and Onion Glaze with Kelis
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