4 pork chops on the bone
3 tbsp. butter
400 g chantarelles
4-6 leaves lovage
100 g small seedless blue grapes
100 g hot smoked pork (optional)
3 tbsp. sugar
3 tbsp. vinegar
Salt and pepper
Gently season the pork and fry with one tbsp. butter in a pan at medium heat.
Turn the pork quite often and fry the chops to a golden colour. Add the lovage at the end. To see if they are done, gently cut along the bone to see that the flesh is white and cooked all the way through.
Let the meat rest 10 minutes before serving.
Clean the mushrooms and break the leek into rough pieces using your hands. Fry in the remaining butter and season with salt and pepper.
In a small pot, melt the sugar until golden in colour and then add the vinegar. Be careful as the sugar will be very hot. Cook until the sugar has dissolved completely. Cut the figs in half and add them and the grapes to the warm mixture. Stir around and allow cooling down before serving.