Braised Pork Chops with Figs and Orange Gelée

Name: Braised Pork Chops with Figs and Orange Gelée
Yield: 4
Ingredients: Pork Chops; 1 cup of white wine; 2 tablespoons of olive oil; 2 tablespoons of all-purpose flour; 1 teaspoon of Jamaican pepper; 1 teaspoon of salt; 1/4 teaspoon of thyme; 1 kg of pork loin; 5 sprigs of fresh rosemary; 5 sprigs of fresh sage; 4 sprigs of lemongrass; 3 leaves of bay leaf; 2 diced onions; 2 crushed garlic cloves; Figs; 1 2/3 cups of orange juice; 4 tablespoons of orange gelée; 8 washed and stemmed figs for serving; For basting; 1 cup of orange juice; 2 tablespoons of olive oil; Optional; Parchment paper

1
Pork Chops
2
1 cup of white wine
3
2 tablespoons of olive oil
4
2 tablespoons of all-purpose flour
5
1 teaspoon of Jamaican pepper
6
1 teaspoon of salt
7
1/4 teaspoon of thyme
8
1 kg of pork loin
9
5 sprigs of fresh rosemary
10
5 sprigs of fresh sage
11
4 sprigs of lemongrass
12
3 leaves of bay leaf
13
2 diced onions
14
2 crushed garlic cloves
15
Figs
16
1 2/3 cups of orange juice
17
4 tablespoons of orange gelée
18
8 washed and stemmed figs for serving
19
For basting
20
1 cup of orange juice
21
2 tablespoons of olive oil
22
Optional
23
Parchment paper

Ingredients

1
Pork Chops
2
1 cup of white wine
3
2 tablespoons of olive oil
4
2 tablespoons of all-purpose flour
5
1 teaspoon of Jamaican pepper
6
1 teaspoon of salt
7
1/4 teaspoon of thyme
8
1 kg of pork loin
9
5 sprigs of fresh rosemary
10
5 sprigs of fresh sage
11
4 sprigs of lemongrass
12
3 leaves of bay leaf
13
2 diced onions
14
2 crushed garlic cloves
15
Figs
16
1 2/3 cups of orange juice
17
4 tablespoons of orange gelée
18
8 washed and stemmed figs for serving
19
For basting
20
1 cup of orange juice
21
2 tablespoons of olive oil
22
Optional
23
Parchment paper

Directions

1
Pork Chops
2
Reserve 1 tablespoon of olive oil, flour, and pork chops
3
Blend the remaining ingredients in a processor or blender until coarsely chopped
4
Place the pork chops in a container, coat with the blended mixture, cover, and refrigerate for at least 4 hours, flipping occasionally
5
Preheat the oven to high heat
6
Place the pork chops with the blended mixture in a roasting pan and cover with parchment paper
7
Roast for 1 hour, basting occasionally with the same blend
8
Remove the parchment paper
9
Mix the orange juice and olive oil, then pour over the pork chops
10
Continue roasting, basting occasionally, for an additional 40 minutes or until the pork is cooked through
11
Remove the pan from the oven, let rest for a few minutes
12
Figs
13
Warm the orange juice over low heat and whisk in the gelée
14
Cut the figs in half lengthwise, reserving the stems, and arrange on a small roasting pan
15
Pour the warm orange-gelée mixture over the figs and roast at medium heat for 25 minutes
16
Final steps
17
Place the pork pan drippings in a saucepan
18
Remove the fat layer that forms on top
19
Warm the pan over low heat
20
In another pan, warm the reserved olive oil and whisk in the flour
21
Let drench slightly, stirring constantly, for 2 minutes
22
Add the hot pan drippings in a steady stream, stirring constantly for an additional minute. Reserve
23
Slice the pork, brush with the glaze, and heat in the oven briefly
24
Arrange the slices on serving plates, drizzle with some of the glaze, and serve with roasted figs.