Servings: 2
Prep: 15 minutes
Videos by VICE
Total: 45 minutes
Ingredients
2 pork chops, sliced about 1 1/4-inch thick (about 360 grams)
22 grams sweet paprika
kosher salt and freshly ground black pepper, to taste
30 ml toasted sesame oil
110 grams unsalted butter
360 grams spanish onions, thinly sliced
6 garlic cloves, thinly sliced
270 grams large figs, roughly chopped, plus more, quartered, for garnish
10 grams light brown sugar
1/2 vanilla bean
20 ml vanilla extract
Directions
1. Season the pork chops all over with the paprika, salt, and pepper. Heat the oil in a large cast-iron skillet over medium-high. Add the pork chops and cook, flipping once, until they are cooked to 135°F. Transfer to a cutting board to rest for 10 minutes before carving.
2. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onions and garlic and season with salt. Cook until they are soft, 10-12 minutes. Add in the figs, sugar, vanilla bean, and 1 cup of water and cook until thick, about 10 minutes. Stir in the vanilla and season with salt and pepper.
3. To serve, transfer pork to a platter and spoon the sauce over the top. Garnish with fresh figs.
