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Pork Chop Panini with Fig-Port Sauce

Are we the only ones who get in dinner ruts? Sometimes you just have to branch out and try a new recipe. This one is one we are looking forward to making and trying!

Roasted Pork Chop with Fig-Port Sauce, Gruyere and Prosciutto Panini • Bruce Moffett

For The Pork Chops

•6 (8-10 oz) bone-in pork chops

• Kosher salt and black pepper

• 3 tbsp vegetable oil

For The Sauce

• 12 thin slices prosciutto

• 6 large shallots, sliced

• 12 fresh sage leaves

• 1/2 cup port

• 1 cup veal stock (or beef stock)

• 2 tbsp unsalted butter

• 1 pint fresh figs, quartered

For The Grilled Cheese

• 6 slices crusty country bread

• 6 thin slices prosciutto

• 6 oz gruyere cheese

• 6 tbsp unsalted butter, divided

To Cook The Pork Chops

Preheat the oven to 350F. Generously season the pork chops with salt and pepper on both sides. Heat a large skillet with the oil until it starts shimmering. Add the chops to the pan, working in batches, if needed. Sear for 4 minutes more. Set the chops on a sheet pan and finish them in the oven, about 8-10 minutes. The pork should have a warm, pink center for medium. Let the chops rest before slicing them.

To Make The Sauce

Cut the prosciutto slices into thin ribbons and add them to the same skillet over medium-high heat. Toss until crispy. Add the shallots and sage and toss until the shallots are browned. Add the port and reduce the sauce until it is syrupy, 3 minutes, then add the veal stock and reduce the sauce again until it coats the back of the spoon. 7-10 minutes. Add a pinch of salt and pepper, and swirl in the butter. Add the figs and toss once more. Set aside.

To Make The Grilled Cheese

Cut each slice of bread in half. Place 1 oz of gruyere and 1 slice of prosciutto on one half and cover with the other half. Repeat with the remaining bread, cheese and proscuitto. In a saute pan, melt 2-3 tablespoons of the butter. Add several sandwiches at a time, pressing down with a sandwich press of the back of a spatula to aid browning. Cook for 3 minutes until the bread is golden brown on bottom, then flip and cook for 2 minutes more. Repeat the process until all sandwiches are heated, add butter as needed, 2 tablespoons at a time.

To Assemble

Slice the crusts of each panini, cut them in half diagonally, and stack them on each place. Slice Pork chops and add it to the plate. Spoon the fig-port sauce over the top and serve.

Serves 6

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