Boneless Pork Chops with Ginger, Fig, and Lemon Compote

1. 1

   With a vegetable peeler cut 3 lengthwise strips of zest from lemon and cut strips crosswise into enough very thin slices to measure 1 packed teaspoon.

2. 2

   Squeeze 2 tablespoons juice from lemon.

3. 3

   Mince shallot and cut figs into 1/4-inch-thick slices.

4. 4

   Pat pork dry and season with salt and pepper.

5. 5

   In a skillet heat oil over moderately high heat until hot but not smoking and saute pork until browned, about 1 minute on each side.

6. 6

   Transfer pork to a plate and in fat remaining in skillet cook shallot and gingerroot, stirring, until fragrant, about 30 seconds.

7. 7

   Add pork, water, wine, zest, lemon juice, and figs and simmer, covered, 10 minutes, or until pork is just cooked through.

8. 8

   Transfer pork to 2 plates and if fig mixture is too liquid boil until reduced to a sauce-like consistency, about 1 minute.

9. 9

   Whisk butter into fig mixture until incorporated.

10. 10

    Garnish pork with compote and serve with lemon slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.