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.