Pork Chops with Fig Sauce

***Okay...here it is! As promised, here's the savory fig recipe that I mentioned in the fresh fig bread post below. This was seriously good...not to mention the delicious aroma that wafted through the entire house while it was cooking. If you can get your hands on some fresh figs, you ought to give this one a try! When combined, the figs and pork make a scrumptious combination.

There's also another huge pile of fresh figs sitting in my fridge right now....YUM! I have no idea what to cook with them yet. If anyone has any suggestions, PLEASE share them! I need to use them up in the next few days before they go bad. I think I might make some more fig bread...that stuff didn't last long!***

Ingredients:
4 (about 8 ounces each) boneless pork top loin chops, 1-1/2 inches thick
Kosher salt
Fresh ground black pepper
1/4 teaspoon ground chipotle peppers, or to taste (see Notes)
1 Tablespoon olive oil
1 Tablespoon butter
1/2 cup minced onion
2 large cloved garlic, finely minced
1/2 cup red wine
1 cup chicken broth
1 teaspoon fresh thyme leaves
1 cup diced fresh figs

Place each pork loin chop between sheets of plastic wrap and pound down to a 1-inch thickness. Season with salt, pepper, and ground chipotle.

Heat a large heavy skillet over medium-high heat. Add olive oil and swirl to coat the pan. Sear pork loin chops until golden brown on each side, turning only once. Remove to a platter and keep warm.

Reduce heat, add onions and saute for 2 minutes. Add garlic and saute an additional 1 minute. Carefully pour in red wine and stir to deglaze the pan, scraping up browned bits. Cook 1 minute, then add chicken broth, thyme, and figs. Cook over medium heat about 10 minutes, stirring often and mashing the figs until the sauce is thickened.

Return pork loin chops to the pan, along with any juices that have accumulated on the platter, and coat both sides with sauce. Simmer for 2 minutes. Serve pork loin chops with the fig sauce.

Source: About.com: Home Cooking