Walnut-Crusted Pork Chops with Figs

Succulent pork chops crusted in spiced walnuts, pan-fried, and served with a rich white wine and dried fig sauce.

Pork Main Course Walnuts Figs Rick Stein

Estimated Nutrition

Calories

713.1

kcal / serving

4278.4 kcal total

Carbs

33.6g

per serving

201.6 g total

Fat

47.7g

per serving

286.2 g total

Protein

36.4g

per serving

218.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

softened, used for frying

Butter

softened, for the sauce

Fruits

piece

Dried Fig

finely chopped

piece

Lemon Juice

juice of one lemon

Liquids

125

White Wine

125

Chicken Stock

Meat

piece

Pork Chop

large and thick-cut

NutsSeeds

tsp

Cinnamon

ground

tsp

Nutmeg

freshly grated

100

Walnut

finely chopped

tbsp

Parsley

flatleaf, roughly chopped

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

Method

Season the pork chops with salt and pepper and score the meat.

Serve the chops with the fig sauce spooned over the top.

Whisk in remaining 30g of butter, parsley, and lemon juice.

Add figs and 125ml of chicken stock, then season to taste.

Remove the pork and deglaze the pan with 125ml of wine, reducing by half.

Cover the pan and cook chops for 10 minutes over medium heat until done.

Melt 40g of butter in a pan and brown chops in batches for several minutes.

Roll the chops in the nut mixture, pressing the crumbs into the flesh.

Mix cinnamon, nutmeg, walnuts, and olive oil into a paste in a tin.