Text 17836, 73 rader
Skriven 2011-11-17 06:08:00 av Dave Drum (1:124/311)
Ärende: SFGate 1077
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Chops w/Glazed Figs & Yellow Wax Beans
 Categories: Pork, Fruits, Wine, Beans, Herbs
      Yield: 4 servings
 
MMMMM---------------------------BEANS--------------------------------
           Olive oil; as needed
      1 lb Yellow wax beans; trimmed
      2 cl Garlic; lightly crushed
           Kosher salt & pepper
      1 ts Chopped fresh herbs

MMMMM-------------------------PORK CHOPS------------------------------
           Kosher salt & pepper
           Olive oil;as needed
      4    Center-cut pork chops; 1/2"
           - thick
     16    Ripe figs; trimmed, halved
    1/2 c  Dry red wine
 
  By Tara Duggan, Chronicle contributor
  
  I like to use a mixture of different colored figs for this
  recipe; any leftover figs are delicious for breakfast the
  next day with yogurt and honey. Serve this dish with rice
  or just slices of crusty bread.
  
  For the beans: Heat 1 tablespoon of olive oil in a medium
  skillet over medium-high heat. Add the wax beans or green
  beans and garlic and stir-fry until limp, about 2 minutes.
  
  Season the beans with salt and pepper and add 1/4 cup of
  water and the optional rosemary (if using fresh basil or
  thyme, wait to add them until after the beans are finished
  cooking). Bring to a boil, then cover and reduce heat to
  low. Cook until the beans are crisp-tender, 5-7 minutes.
  Toss in the fresh basil or thyme, if using, and keep warm.
  
  For the pork chops: Meanwhile, season the pork chops well
  on both sides with salt and pepper. Heat a large dry
  frying pan over medium-high heat. When hot, add enough
  olive oil to cover the bottom of the pan in a thin layer,
  about 2 tablespoons. Add the pork chops without crowding
  (you may have to do this in batches) and sear until
  browned and no longer pink in the middle, about 4 minutes
  per side.
  
  Remove the pork chops from the pan and tent with foil.
  Reduce heat to low. Add the figs to the pan and toss
  briefly, then season with salt and pepper. Add the wine
  and deglaze the pan, scraping up the brown bits. Bring the
  liquid to a boil, lower heat and simmer the sauce until it
  has thickened slightly, about 3-4 minutes.
  
  If the sauce becomes too thick, add a splash of water or
  chicken broth, if you have it. Return the pork chops and
  their juices to the pan and turn to coat with the sauce.
  
  Serve the pork chops immediately with the figs and sauce
  and serve the beans on the side.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 09 October 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Always be sincere - Even when you don't mean it. - Heinlein
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