PECAN CRUSTED PORK CHOPS & BOURBON, FIG, APPLE, COMPOTE

Steps:

• Dissolve salt and brown sugar in 3 cups of water, pour over chops in a medium sized bowl cover with plastic wrap and place in refrigerator for at least 1 hour-this can be done as much as 24hours before cooking When ready to cook: slice apple and onion, quarter figs, brush a non-stick sauce pan with 1/4 tsp of vegetable oil, place onion and apples in skillet over low heat sprinkle with a pinch of salt, when apples become soft add figs, cook long enough for figs to warm (about 30 seconds) add balsamic vinegar and bourbon (remove skillet from fire when adding alcohol), return skillet to low heat stirring occasionally let simmer until sauce thickens; Remove pork chops from brine, dry off each chop with paper towel, mix garlic, salt, black pepper, pecans and bread crumbs; coat each chop in mixture, heat 1 1/4 cups vegetable oil in a medium skillet, pan fry each chop until cooked all the way through and golden crunchy on the outside (about 4 minutes per side, depending on thickness of chops) To serve: spoon fruit from compote on to plate place chop over compote and top with a drizzle of the compote sauce and a sprinkle of fresh chopped chives (optional)