Weeks ago, I cooked down some fresh figs with sugar and made a fig jam, of sorts. Into a tupperware container it went – and into the ‘fridge – where it’s been sitting ever since.
Until tonight.
I had pulled out pork chops for dinner, but wanted something other than plain ol’ pork chops. I toyed with several ideas, but onions and figs kept coming to mind. Since we had both, I decided to go for it!
I sauteed half a sweet onion with a splash of olive oil and then added the fig jam. When it was all hot and gooey, I added a splash of balsamic vinegar to brighten it up a bit.
Served it over the chops.
Oven-roasted teeny tiny potatoes and buttered peas finished the plate.
Yum.
1 Comment
Add comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Wow, the cooking way of this Pork and Figs is great, but the figs are too sweet for me:)