the menu for Gigi

Gigi knows how to eat........

Sear, in a shallow skillet, several rather thin pork chops, in butter,
then saute onions therein. Deglaze with a little fino sherry or white wine.
Add a dollop of fig jam per chop, and some olive oil, to the deglace; also a pinch of mustard,
and a splash of balsamic vinegar. Salt and pepper to taste.
Roast in the same shallow skillet for 20 minutes @375.
Serve with potato carrot garlic mash, made with milk and butter.
Serve also with field greens with arrugula and sweet onion,
and dinner rolls.

Red Burgundy wine, Chianti, or fino sherry.