PORK WITH FIGS

Serves 2

pork chops 2 butter 25 g olive oil 2 tablespoons dry, sparkling cider 250 ml figs 4 redcurrant (or apple) jelly 2 tablespoons butter a small knob

To serve: wide noodles (about 125 g for 2), or some floury white boiled potatoes

1 Season two pork chops on both sides. Melt a little butter in a shallow pan and add the oil. Brown the chops, lightly seasoned with salt and pepper, on either side. The fat should colour nicely. (Make certain the chops brown on both sides before you introduce the cider. That way the pan juices will be tastier.) This will take about 10 minutes. 2 Remove the chops to a plate, cover and keep warm. Pour in the cider, let it bubble, then lower the heat, add the figs, cut in half, and cover with a lid. Continue cooking for about 5 minutes, then remove the lid, add the jelly and beat in the butter. Let the sauce reduce by about half and serve.