for 4 person

Walnut crust

½	red chilli pepper
100 g	walnuts
½ bunch	oregano

2 tbsp	butter, soft
½ tsp	ground coriander seeds
½ tsp	sea salt
a little	pepper

Pork chops

	clarified butter for frying
4	pork chops (each approx. 250 g)
1 tsp	salt

Fig sauce

½	red chilli pepper
1	red onion
5	figs
1 tbsp	butter
½ tsp	ground coriander seeds

½ dl	red port
2 dl	beef bouillon
	salt and pepper to taste
3 sprig	oregano

How it's done

Walnut crust

Deseed the chilli pepper, chop finely with the walnuts. Finely chop the oregano.

Mix the chilli pepper, nuts and oregano with the butter and coriander seeds, season.

Pork chops

Heat the clarified butter in a frying pan. Salt the chops, fry for approx. 3 mins. on each side, remove. Place the chops on a baking tray lined with baking paper.

Spread the nut crust over the chops, press down gently.

To finish in the oven

Approx. 10 mins. in the upper half of an oven preheated to 220°C.

Fig sauce

Deseed and slice the chilli pepper, cut the onion into rings and dice the figs. Heat the butter in the same pan. Add the onion and chilli pepper, sauté, add the figs and coriander seeds, cook briefly.

Pour in the port and reduce almost completely. Pour in the stock, simmer for approx. 10 mins., season. Tear off the oregano leaves, mix in. Serve the sauce with the pork chops.

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