RECIPE: Stuffed baked pork chops with figs and walnuts

BY BILL ST. JOHN
This isn’t a “hunk of pork” dish; it’s meat with sweet. Check out those figs, even the cooked onion. Always pair sweet foods with wines that are either as sweet by the same measure, or that give the impression of sweetness, as do rich, fruity reds. A bit of tannin helps here, too, as a foil for fat.