Pork Chop with Port Fig Compote

Pork chops paired with fruit create a delightful combination of flavors and textures. This recipe uses dried figs for convenience, but feel free to experiment with seasonal fruits like cherries or peaches for a fresh twist!

Serves: 4
Prep Time: 6 minutes
Cook Time: 25 minutes

Ingredients:

• 4 tablespoons olive oil
• 1 tablespoon fresh thyme leaves
• 1 tablespoon chopped fresh rosemary leaves
• 2 teaspoons Lovely Seasoning BBQ Spicy Nice 
• 4 bone-in pork chops (8 ounces each, about 1 inch thick)
• 1½ cups dried figs, halved
• ½ cup red port wine
• Juice of 1 orange (about ⅓ cup)

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Directions: 

1. Marinate the Pork Chops:
   Divide the oil, thyme, and rosemary, seasoning between two Ziploc bags. Place two pork chops in each bag, ensuring they are evenly coated with the marinade. Refrigerate for at least 1 hour. Remove the pork chops from the fridge 30 minutes before cooking to bring them to room temperature.
2. Prepare the Fig Compote:
   In a small saucepan, combine the dried figs, port wine, and orange juice. Bring to a simmer over medium heat and cook until the liquid is reduced by half, approximately 10 minutes. Set the compote aside.
3. Cook the Pork Chops:
   Preheat a grill or grill pan to medium-high heat. Remove the pork chops from the marinade, allowing excess oil to drip off. Grill each pork chop for about 4-5 minutes per side or until they reach an internal temperature of 145°F (63°C).
4. Serve:
   Plate the pork chops and top with the port fig compote. Enjoy this savory and sweet combination!