Maple Walnut Sauteed Pork with Blue Cheese and Figs Recipe

"This is such a delicious and easy recipe to prepare. When pork loins go on sale, I definitely take advantage and pick one up. For just me, it is just way too much; but, prepare 1/2 for dinner, and cut the other half into thick slices for the freezer. This is a perfect recipe for these thick pork slices or medallions. For this dish, The walnuts and maple syrup make a fantastic coating and the blue cheese and fig topping is just decadently rich. This is a simple 15 minute dish; and, it is great for any night of the week, or for entertaining. Serve over a bed of wild rice; and, a side of roasted carrots or parsnips are perfect in my opinion."

Step by Step Method

Step 1

Topping ... Add the cheese, figs, thyme, chives, and butter to a small bowl and mix to combine. Then, refrigerate until ready to use. If entertaining - add the cheese mix to a small piece of plastic wrap and roll into a log. Then, you serve each pork medallion with a slice of the chilled cheese. For just a weeknight dinner, that is not necessary. Note - For the Figs: The easiest way to re-hydrate them; is, to add the figs to a small bowl and top with boiling water, cover with a towel or plastic wrap, and let them set 15-20 minutes. Drain and chop.

Step 2

Pork ... Make sure to remove the pork from the refrigerator and let the slices/medallions come to room temperature. Season each side with salt and pepper.

Step 3

Coating ... As I mentioned, the walnuts really are best fine ground. If you buy them from the store already chopped, you probably need to grind them up a bit more. Then, add the walnuts, bread crumbs, and flour to a shallow dish (a pie plate works great). Brush the top of each slice of pork with maple syrup; and, then dredge into the walnut and bread topping - you are only coating 1 side. Coat all 4 chops and set off to the side to rest before cooking (5 minutes).

Step 4

Saute ... A non-stick pan is really the way to go for this. Add the butter and olive oil to the pan and bring to medium high heat. Add the pork, coating side down, and cook 4-5 minutes until golden brown. Don't use a spatula, simply use a fork or tongs and lightly pick up one side to check on the color, or browning of the chop. Using a spatula, will just knock off the coating. Once the chop is flipped, using those same tongs or fork; cook another 4-5 minutes or so, until golden brown on the other side. I like my pork medium, a little pink is OK for me. If you are not sure, you can use a thermometer; but they don't take too long.

Step 5

Finish, Serve, and ENJOY! ... Remove the pork to a serving platter and top with a scoop of the blue cheese fig butter. Loosely cover with foil a few minutes as the pork rests; and, the cheese melts. Great to serve over wild rice. It is a quick, yet easy dinner; but, pretty enough to entertain with. A spinach salad would also be delicious with this.