Figs, Figs, Figs

This is fig season. We purchased a large box of figs, and decided to make a fig-themed dinner. I made Grilled Pork Chops with a Fig-Chipotle sauce, and we made Katie's Fig Risotto. Katie and I had made this risotto last week at her apartment, but because she does not have her computer, she has not been able to blog about it. Key to both recipes is the use of red, rather than white, wine. Makes for a heartier and tasty risotto. The sauce was so good that we are using it on other dishes this week!

Pork Loin Chops with Fig Sauce
The spicy sweetness of the chipotle pepper blends beautifully with the figs to give a little kick to the pan gravy which is also flavored with onions, garlic, and thyme. Prepare all your ingredients in advance. This goes together quickly.
Ingredients:
• 4 (about 8 ounces each) boneless pork top loin chops, 1-1/2 inches thick
• Kosher salt
• Fresh ground black pepper
• 1/4 teaspoon ground chipotle peppers, or 1 chipotle in adobo, chopped
• 2 Tablespoons olive oil
• 1/2 cup minced onion
• 2 large cloves garlic, finely minced
• 1/2 cup red wine
• 1 cup chicken broth
• 1 teaspoon thyme
• 1 cup diced fresh figs
Preparation:
Place each pork loin chop between sheets of plastic wrap and pound down to a 1-inch thickness. Season with salt and pepper, and ground chipotle.

Heat a large heavy skillet over medium-high heat. Add olive oil and swirl to coat the pan. Sear pork loin chops until golden brown on each side, turning only once. Remove to a platter and keep warm. Alternatively, grill the pork chops, and begin with the sauce below.

Reduce heat, add onions and saute for 2 minutes. Add garlic and saute an additional 1 minute. Carefully pour in red wine and stir to deglaze the pan, scraping up browned bits. Cook 1 minute, then add chicken broth, chipotle in adobo (or ground chipotle), thyme, and figs. Cook over medium heat about 10 minutes, stirring often and mashing the figs until the sauce is thickened.

Serve pork loin chops with the fig sauce.

Fig Risotto
• Time 40 minutes
• Serves 6
Ingredients
• 32 oz chicken broth
• 4 TBSP olive oil
• 1 medium onion, chopped
• 1 - 1 1/2 cups arborio rice
• 1 cup red wine
• 1 pint fresh figs, quartered
• 1/2 cup freshly grated parmesan cheese
• 1 tsp cardamom, coriander, nutmeg
• 1 pat of butter
• salt and pepper
How to make it
• Bring the broth and red wine to a simmer over medium heat. Reduce the heat to low and cover it to keep it warm.
• Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion and lightly saute' until soft. Add the rice and stir to coat, 3 minutes.
• Add the broth 1 cup at a time, stirring until the broth is fairly well absorbed and the rice is tender and it looks creamy.
• When most of the broth is used up, mix in the spices and figs. Continue to cook until all liquid is absorbed.
• Stir in the cheese and pat of butter until blended in.
• Season with salt and pepper to taste.