Dining

Ingredients:
 
2 – 3  Pork chops with bone
2 cups walnuts
Olive Oil
2 tbsp butter
6 - 8 pieces of dried figs
Nutmeg       1 tsp
Cinnamon    1 tsp
Salt & pepper   as needed
Chicken stock    125ml/4fl oz
White wine     125ml/4fl oz
Lemon juice     1 whole lemon
Parsley       as needed
 
Method:

1. Thinly cross-slice top of pork chop but not cut through. Slightly season with salt and pepper.
2. Chop walnuts into small pieces. Season with salt and pepper, nutmeg, cinnamon, olive oil and press into pork chops.
3. Heat pan and add olive oil. In hot oil, add 1 tbsp butter and walnut-coated pork chop. Turn to medium heat, turn over pork chop and when both sides show some brownness, cover and allow the pork chop to be cooked.
4. Chop figs into fine pieces. Remove pork chop from pan and add figs into pan. Add a little white wine and chicken stock. Season well and add parsley with a final touch of lemon juice.
5. Pour sauce over pork chops.