ITALIAN RECIPES BY:
It's important that the meat is cooked à point (medium), so that it doesn't turn out too dry. Use a metal needle to check: when you prick the meat, a clear transparent (not rose-coloured) liquid should come out. That means the meat is ready!
This dish goes really well with steamed potatoes and a colourful leafy salad.
The best wine for this recipe is Barbera d’Asti DOCG, Amarone della Valpolicella DOCG, Montepulciano d'Abruzzo DOC or Refosco, well structured and balanced. Serving temperature: 18-20 °C.
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The practice of cooking pork with fruit has always been common place; in fact it is not a secret that already during the Middle Ages it was very common to cook it with plums, apples or chestnuts. In this recipe, the strong taste of the pork chops, combined with the sweetness of the figs, provide for a harmonious combination that will surely satisfy your taste buds and amaze your guests. Enjoy it and experiment further according to your own personal taste!