October 2017 Fig Focus

California Figs are Perfect for Fall

This fall, treat friends and family to a delicious meal of Roasted Pork Chops with Balsamic Figs, Potatoes and Gorgonzola. A cozy fall dish that is made in a single ovenproof skillet. Buy your Blue Ribbon Orchard Choice and Sun-Maid California Figs online at our Valley Fig Growers California Fig Store.

Tips:

  • If you don’t have an ovenproof skillet, sauté the pork chops and potatoes in a skillet as directed and transfer to a baking dish for oven roasting.
  • The roasting time for the pork is based on the thickness of the chops. Large, thick pork chops can be sliced in half, lengthwise to make 2 servings. 
  • For a simple pan sauce, after removing pork chops, California Figs and vegetables, add ½ cup water or wine to the drippings in the pan. Return the pan to medium heat and simmer, stirring to scrape up brown bits, and reduce by about half. Drizzle over pork chops, figs and veggies.  

Roasted Pork Chops with Balsamic Figs, Potatoes and Gorgonzola

Toss California Figs with balsamic vinegar.

Brown pork chops then potatoes.

Add onion wedges.

After pan roasted and ready to serve.

Roasted Pork Chops with Balsamic Figs, Potatoes and Gorgonzola

Serves 4.

  • 1 cup Blue Ribbon® Orchard Choice® or Sun-Maid® California Figs, stemmed and halved
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon water
  • 4 boneless pork chops, 4 ounces each and ¾-inch thick
  • 3 tablespoons chopped fresh rosemary
  • 1 ½ teaspoons salt
  • ¾ teaspoon ground black pepper
  • 4 tablespoons olive oil, divided use
  • 1 pound red potatoes, cut into 1 1/2-inch pieces
  • 1 large red onion, cut into 8 wedges
  • ¼ cup crumbled Gorgonzola or other blue cheese
  • Chopped parsley

In a bowl, combine figs with balsamic vinegar and water. Stir occasionally while preparing other ingredients.

Preheat oven to 400°.

In a separate small bowl, stir together rosemary, salt and pepper. Stir in 2 tablespoons oil. Rub half of mixture onto both sides of pork chops.

Heat a 12-inch ovenproof skillet over medium-high heat. Swirl in 1 tablespoon olive oil. Add chops. Cook, turning once, to brown both sides but not cook though. Remove to a plate.

Swirl 1 tablespoon oil into pan. Add potatoes, cut side down. Cook for 2 minutes or until golden, lowering heat if needed. Remove pan from heat. Stir remaining rosemary mixture into potatoes.  Add onion wedges, Place in preheated oven and roast for 20 to 25 minutes, until potatoes are tender. 

Remove from oven and stir in Figs and liquid.  Top with pork chops. Return to oven for 8 to10 minutes or until pork registers 145° on an instant-read thermometer.

To serve, place pork chops on a platter or 4 plates. Top with Gorgonzola. Spoon vegetables mixture alongside pork. Sprinkle with parsley. Serve warm.

Lorelle Del Matto, MS, RDN, is a nutrition and culinary professional who combines a passion for food (and California Figs) with a quest for nutrition knowledge. She believes well designed and tested recipes can be great communication tools. Lorelle has a Master’s of Science in nutrition biology and is a Registered Dietitian Nutritionist. Lorelle developed her culinary skills in France at La Varenne, Ecole de Cuisine. You can find more recipes and healthy lifestyle tips to inspire you to “savor the art of healthy eating” on her website lorelledelmatto.com and on Twitter and Facebook.

Cheese & Figs, Please: Celebrate American Cheese Month with California Figs

Feed Us California Figs & Cheese Photo Contest

While children may train their eyes on the prize of Halloween’s trick-or-treating, we’re all about joining in on the October celebration of American Cheese Month! What pairs perfectly with cheese? Our Blue Ribbon Orchard Choice and Sun-Maid California Figs. We’ve teamed up with our friends from Cook’s Country at America’s Test Kitchen for an enticing contest: share your Cheese & California Figs photo. For a chance to win a trip for two to attend the filming of Cooks’ Country, Season 11 this winter in Boston, head here for contest details.

California Figs Cook on Facebook Live

Interested in taking your love of cheese and Blue Ribbon Orchard Choice and Sun-Maid California Figs to the next level? You’re invited to join us on Facebook twice in October for our Facebook Live show: “California Figs Cook.” On October 18, MacKenzie of Grilled Cheese Social will make your next favorite fall comfort food sandwich with our California Figs.

Already thinking about the holidays and planning out your menu? Save the date for October 28 as Suzy of the Mediterranean Dish shares her extra special appetizer featuring our Blue Ribbon Orchard Choice and Sun-Maid California Figs. This appetizer will be perfect for your Thanksgiving table. For times of both Facebook Live events, head to our Facebook page.

October Nutrition Tips and Tid-Bits

This Fall Take Five Minutes or Less for Health

Take five for your health! Being healthy and safe takes commitment, but it doesn’t have to be time-consuming. Most things are so simple and take so little time, that you’ll wonder why you’ve been avoiding them. Below are just a few of the many simple steps from the Centers for Disease Control that you can take to help protect your health and safety in five minutes or less.

Our Favorite Fall Recipe Picks Full of Pumpkin and Sweet Potatoes

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

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