Nigel Slater's pork with figs
Prep 15 mins
Cook 15 mins
2 pork chops
2 tbsp olive oil
250ml dry, sparkling cider
2 tbsp redcurrant (or apple) jelly
A small knob of butter
125 g wide noodles or some floury white boiled potatoes
1. Season two pork chops on both sides. Melt a little butter in a shallow pan and add the oil. Brown the chops, lightly seasoned with salt and pepper, on either side. The fat should colour nicely. (Make certain the chop browns on both sides before you introduce the cider. That way the pan juices will be tastier). This will take about 10 minutes.
2. Remove the chops to a plate, cover and keep warm. Pour in the cider, let it bubble, then lower the heat, add the figs, cut in half, and cover with a lid. Continue cooking for about 5 minutes, then remove the lid, add the jelly and beat in the butter. Let the sauce reduce by about half and serve.
Extract and recipes taken from A Cook’s Book by Nigel Slater, published by Fourth Estate. RRP $55. Images © Jonathan Lovekin.