- 2 pounds boneless pork chops, cut into 1-inch cubes
- 1 tablespoon EVOO
- 2 teaspoons chopped fresh thyme
- Salt and pepper
- 8 fresh figs, halved lengthwise
Toss pork with EVOO, thyme, salt and pepper. Thread 6 cubes and 2 fig halves onto each of eight 12-inch skewers. Grill over medium heat.