2 14-ounce bone-in pork chops
6 cloves fresh garlic
4 sprigs rosemary
2 tablespoons ground cumin
12 fresh figs, diced small
1 to 2 fresh mangos, diced small
1 to 2 Poblano pepper, diced small
1 to 2 red bell peppers, diced small
½ bunch cilantro, chopped
1 orange, juiced
2 limes, juiced
1 cup Port wine
- Preheat oven to 350˚F. Chop garlic and rosemary, and mix together in a bowl with cumin. Rub a little olive oil on each chop and season with the garlic-rosemary rub until fully coated. Heat skillet over high heat and sear the pork chops until golden on both sides. Put skillet in the oven and cook until done, about 40 minutes.
- Dice figs, mango, and peppers, place in a mixing bowl, and add chopped cilantro. Mix with the juice of the limes and orange. In a small saucepan, simmer port over medium heat until reduced by half and set aside.
- Cut the meat of each pork chop off the bone and cut in half. Place a large dollop of the salsa on the plate, along with one piece of meat (you can use the bone as a garnish) and pour the port sauce over.