Pork Chops With Caramelised Onions and Fig

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This is my second attempt at a pork chop. I seldom eat or cook pork chop because it’s really difficult to cook it such that it’s pink in the middle but yet cooked. I find it much easier to stew or cook sliced pork because when pork is cooked, there’s a high chance of it being tough.

However, after tasting my aunt’s pork chops, I really wanted to recreate it with my own twist. I wouldn’t call this attempt a success but I really liked the seasoning I used as well as the onion fig sauce.

Pork Chop seasoning (for 2 chops)
1 tbsp tarragon powder
1 tsp nutmeg powder
1 tsp ground marjoram
1 tsp ground black pepper
dash of salt

Sauce ingredients
1 Fig, sliced
1 small red onion, sliced
1 cup water
salt to taste


  1. Grill or pan fry your pork chops till it’s done to your liking. Set aside, keep the oil and juices in the frying pan.
  2. Sauté the onions in the pan, topping up with oil if necessary.
  3. Once the onions are translucent, continue cooking them until they turn slightly brown.
  4. Add in the fig slices and top up with water sparingly. You want to constantly cook until the onions continue browning and releasing the sugars.
  5. Once the onions are thoroughly cooked and brown, add in just enough water so that you get a nice amount of sauce.
  6. Add salt to taste

Do note that I used fresh fig in this recipe. If you can’t find fresh ones and only have the dried version, use only half a dried fig.

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