Featured in the October 2010 Newsletter
Recommended Pairing: Beverino, Cabernet Sauvignon, Dolcetto
Serves 4

Brine Ingredients:
1/3 cup kosher salt
¼ cup brown sugar
4 cloves garlic, crushed
2 Bay leaves
1/3 teaspoon black peppercorns, crushed
2 cups vegetable or chicken stock

Poached Fig Ingredients:
8 figs, halved
1 cup Cabernet Sauvignon
¼ cup Zinfandel Port
¼ cup water
¼ cup sugar
1/3 teaspoon five spice powder

In a sauce pan over low heat, dissolve salt, brown sugar, garlic and bay leaves in stock. Once brine has cooled, submerge pork chops and refrigerate for 24 hours.

Remove the pork from the brine and pat dry (without rinsing). Season pork with pepper (not salt – remember, the brine solution is salty) and brush with oil.

To make the Poached Figs, combine the wines in a 1 ½ quart pot and bring to a boil. Add sugar, spice powder and water, and heat until the sugar is dissolved. Reduce heat and simmer for 30 minutes. Remove from the heat and add halved figs. Stir gently and cook on low for 5 to 10 minutes, until figs are soft.

Prepare a grill on high. Sear the pork directly over the hottest part of the grill for about 1-1 ½ minutes on each side. Lower heat, cover grill, and cook to the desired doneness.

Pour figs and sauce over or around brined pork and serve immediately.