This was a revelation. Certainly pork loves fruit, but I think it’s soul mate might be figs. This was a super simple recipe. I made some rice separately to serve with the pork and sauce. To make the rest, I heated a skillet to medium, adding some olive oil and put the loin chop on to fry. Meanwhile I cut up 1/2 of a yellow onion, sliced up 6 green figs and cut a lemon in half.
After the loin chop was cooked on one side, I flipped it over and added the onions in the other half of the skillet. I let them cook until caramelized. Then I added the figs and 1/2 tsp of ground nutmeg. Nutmeg is a delicious spice with fish, pork and beef. You need to use enough so it adds a bit of heat. I also added some salt and pepper. I let the figs and onions cook until the pork was done. I removed the pork and let it rest while I squeezed the lemon juice into the sauce and let it simmer a bit.
This was delicious, sweet, tangy and a bit spicy thanks to the nutmeg. This makes enough sauce for two servings. This was delicious with the rice, and could be made with just olive oil, no meat drippings for a vegan alternative.