Started to get hungry during the Red Sox/ Yankees game and went for a quick fix. During a break, I hurriedly butterflied two boneless center cut pork chops and stuffed them with a layer of fig sauce, goat cheese and roasted pine nuts, sprinkled them with herbs ( sage and rosemary), sauteed them in olive olive until browned and then put them in the oven at 325 to slow roast. Twenty minutes later, ( during a station break) I added a splash of port. Forty-five minutes later, I took them out, plated them, turned on the asparagus to steam, tossed the salad and deglazed the pan with more port for a sauce. During a break, I served the pork with spears of asparagus and baby arugula salad with walnuts, pear and feta...turns out it was not only a great win for the Red Sox but a superb meal!
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