Ingredients

• 6 large thick-cut pork chops
• 1 tsp ground cinnamon
• 1 tsp freshly grated nutmeg
• 100g/3½oz walnuts
• finely chopped
• 2 tbsp olive oil
• 70g/2½oz butter
• softened
• 125ml/4fl oz white wine
• 16 dried figs
• finely chopped
• 125ml/4fl oz chicken stock
• 1 tbsp roughly chopped flatleaf parsley
• 1 lemon
• juice only
• salt and freshly ground black pepper

Directions

• Season the pork chops with salt and pepper and score the flesh with a sharp knife.
• In a shallow roasting tin
• mix the cinnamon
• nutmeg and walnuts. Add the olive oil to make a paste. Roll the chops in the nuts
• pushing the crumb into the flesh.
• Melt 40g/1½oz of the butter in a large non-stick lidded frying pan and brown the chops two at a time
• being careful not to burn the walnuts. This will take a few minutes each side.
• Return all the chops to the pan
• cover with a lid and cook for 10 minutes over a medium heat
• or until cooked through. Transfer the pork chops to a warmed plate and cover with foil to keep warm.
• Deglaze the pan with the white wine
• continue to cook until the volume of the liquid has reduced by half. Add the chopped figs and chicken stock
• season to taste. Whisk in the remaining butter
• the parsley and lemon juice.
• Serve the pork chops with the sauce spooned over.