1 dozen fresh figs, cut in half

1 dozen fresh figs, cut in half

1/2 teaspoon minced fresh rosemary

2 teaspoons minced shallots

6 tablespoons Port wine, divided

2 tablespoons red-wine vinegar

6 pork chops (about 1-inch thick and 2 1/2 pounds total)

Salt and freshly ground pepper

3 tablespoons vegetable oil

1 tablespoon heavy cream

Place the figs in a bowl and sprinkle them with the rosemary and shallots. Add 2 tablespoons of the Port and the red-wine vinegar and stir gently to combine. Set aside for at least 1 hour, or up to 4 hours.

Generously season the pork chops on both sides with salt and pepper. Refrigerate at least 1 hour until ready to serve.

Heat oven to 400 degrees. In a large skillet, heat the oil over medium-high heat. When oil is quite hot, pat pork chops dry and add them to pan. Brown pork chops well on both sides, in batches, about 3 minutes on first side and 2 to 3 minutes on second.

Remove pork chops to a plate, pour fat from skillet and add the remaining Port. Reduce to a syrup, add the cream and reduce that to a thick sauce, about 30 seconds. (It will thin with cooking juices).

Return pork chops to pan and arrange figs over top. Add marinade. Cover and place in oven until pork chops are cooked through, about 10 minutes.

Carefully transfer pork chops and figs to a warmed serving platter. If necessary, reduce sauce a little more over medium-high heat, and then spoon it over pork and figs. Serve immediately.

Makes 6 servings.