I had company over and tossed this together quickly. She liked it so much that she went home and made it for her husband who loved it as well. It’s a very easy recipe.
I began by heating my skillet and adding just a touch of olive oil so that the pan was hot when I put the chops on. Cooking 6 minutes on one side, I turned it over to cook on the other.
In another pan, I added 1/4 cup of white wine and about half that of water and tossed in about half of a finely chopped onion to braise in the wine sauce. Meanwhile I cleaned and cut up two nectarines and 4 figs. I did not peel the figs. I cut the figs in half and cut the nectarines so they were in chunks the same size as the figs. I tossed the fruit into the wine and let it simmer. I added salt, pepper and 2 tbsp of dijon mustard. I occasionally added a dash of water to keep it from burning while the fruit broke down. When it was done, I squeezed the juice of one lemon in it.
Meanwhile, I chopped up a bit of lettuce, tossed on some red grapes and chevre cheese and dressed with a bit of balsamic vinegar and oil. When the pork chops were done, I put them on the plate and served with a some of the nectarine-fig sauce.