Caputo’s Porchetta with Fresh Figs

2 quarter inch thick slices of porchetta (or 4 spare rib chops)
2 T butter
3 T olive oil
3/4 cup dry white wine
2 3/4 cups fresh figs
1/3 cup acacia honey
all purpose flour for dusting

Preheat oven to 400 degrees F. Dust the porchetta with flour. Heat the butter and oil in a flameproof casserole. Add the porchetta and cook, turning occasionally, until browned all over. Pour in the wine and cook until it has partly evaporated. Pass the figs through a food processor or food mill and mix with the honey in a bowl. Spread this mixture onto the porchetta. Transfer to the oven for 15 minutes. Let stand for 10 minutes before serving. Serves 4.