Pork Chops with Sherry and Fresh Figs

Sweet and luscious autumn figs transform pork chops in this quick dish from Diana Henry
By Diana Henry
Pork Chops with Sherry and Fresh Figs
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 4 x 220 g pork ribs
  • 5 tbsp olive oil
  • 8 fresh figs, halved
  • 3 tbsp sherry vinegar
  • 3 tbsp clear honey
  • 9 tbsp sherry

For the salad

  • 1 large bunches watercress
  • 3 tbsp olive oil
  • 1 tbsp walnut vinegar, (see cooks note)
  • 1 tsp brown sugar

Tips and Suggestions

if you can't get hold of walnut vinegar, you can make a dressing using walnut oil and white wine vinegar instead.


1. Make deep incisions along the pork fat to help stop the chops curling as they cook. Season them all over with salt and freshly ground black pepper.

2. Heat 4 tablespoons of the olive oil in a large frying pan. Cook the chops over a high heat for 3 minutes each side to get a good colour, then turn the heat down to medium, cover the pan and cook for about another 5 minutes on each side. Check to see that the chop is cooked by piercing the underside (the side which you will put onto your plate) with a sharp knife and having a look. The meat should be tender but not pink. Remove the chops from the pan, put on a warm plate and cover to keep warm while you cook the figs.

3. Add the remaining tablespoon of olive oil to the pan and quickly sauté the figs, cut side down, for about 30 seconds (it depends how ripe the figs are, but do be careful when you are cooking them - it doesn't take long for them to fall apart). Add the vinegar and the honey and cook for another 30 seconds, gently stirring the figs around. Add the sherry and seasoning and let the juices bubble and thicken.

4. For the salad: wash the watercress and place in a bowl. Drizzle over the oil, vinegar and sugar and toss gently until all the leaves are covered.

5. Serve the pork chops with the sauce poured over and the salad on the side.

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