Deseed the chilli pepper, chop finely with the walnuts. Finely chop the oregano.
Mix the chilli pepper, nuts and oregano with the butter and coriander seeds, season.
Heat the clarified butter in a frying pan. Salt the chops, fry for approx. 3 mins. on each side, remove. Place the chops on a baking tray lined with baking paper.
Spread the nut crust over the chops, press down gently.
To finish in the oven
Approx. 10 mins. in the upper half of an oven preheated to 220°C.
Deseed and slice the chilli pepper, cut the onion into rings and dice the figs. Heat the butter in the same pan. Add the onion and chilli pepper, sauté, add the figs and coriander seeds, cook briefly.
Pour in the port and reduce almost completely. Pour in the stock, simmer for approx. 10 mins., season. Tear off the oregano leaves, mix in. Serve the sauce with the pork chops.