A Drive Down the Country Road to the Fig Tree. . . DIVINE Fig Preserves and Pork Chops with Fresh Fig Sauce

Oh y'all it was the perfect Southern afternoon. Blue skies with fluffy white clouds and one of those days that makes you appreciate the AC. I hopped in the car with Senator, my white lab, and off we went for an adventure. I drove down country roads, past fields of blooming cotton, waved at strangers sitting on their front porches, past the Nutbush Cotton Gin (Hometown of Tina Turner), and finally reached the 20' fig tree that was coverd with figs. Have you ever seen a fig tree? I know you've heard of 'fig leaves" right? Well they are huge! There were so many figs it didn't take anytime and it was really shady.  After picking three baskets full, I stopped on the way home for a Coke and bologna sandwich at a little country store. Senator lapped up his water and enjoyed his bologna, then back home to make fig preserves - and save a few for

Pork Chops with Fresh Fig Sauce

4 (about 8 ounces each) boneless pork top loin chops, 1-1/2 inches thick

Kosher salt

Fresh ground black pepper

1 Tablespoon olive oil

1 Tablespoon butter

1/2 cup minced yellow onion

1 clove garlic, finely minced

1/2 cup balsamic vinegar (with 1 tablespoon honey added)

1 cup chicken broth

1 teaspoon fresh thyme

1 cup sliced mushrooms

1 cup diced fresh figs plus several whole figs for presentation

Place each pork loin chop between sheets of plastic wrap and pound down to a 1-inch thickness. Season with salt and pepper.

Heat a large heavy skillet over medium-high heat. Add olive oil and swirl to coat the pan. Sear chops until golden brown on each side, turning only once. Remove to a platter and keep warm.

Reduce heat; add onions and sauté for 2 minutes. Add garlic and sauté an additional minute. Add mushrooms and sauté one minute. Carefully pour in balsamic vinegar and stir to deglaze the pan, scraping up browned bits. Cook 1 minute, and then add chicken broth, thyme, and figs. Cook over medium heat about 10 minutes, stirring often and mashing the figs until the sauce is thickened.

Return chops to the pan, along with any juices that have accumulated on the platter, and coat both sides with sauce. Simmer for 4 minutes. Serve pork chops with the fig sauce. Garnish with whole or half figs.