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These Baked Pork Chops with fresh Fig Sauce are a sweet and savory dish that is full of delicious flavor.
I remember seeing the figs in the produce section of the grocery store last year, and I kept thinking, I need to make a recipe with figs! Unfortunately, by the time I had decided to follow through with this with an idea I had, figs were no longer anywhere to be seen in the stores. I missed the season. Of course, there were dried figs available, but I was really looking forward to using fresh figs. This year, as soon as I saw the fresh figs in the store I snatched them up, eager to use them.
I love pairing fruit with meat, and figs and pork complement each other so well. They taste like they were made for each other with this Pork Chops and fig sauce recipe. The figs are combined with a bit of honey for added sweetness and balsamic vinegar for a little tang. Along with rosemary, shallots and garlic, this makes for a savory and sweet dish that is quite tasty!
These baked pork chops with balsamic fig sauce are delicious, and is going to be one of my favorite pork recipes. This recipe is perfect for those figs this season!
These savory pork chops are first seared then topped with a delectable fig sauce to make for a flavorful meal.
- 4 large pork chops
- 1 Tbsp extra virgin olive oil
- 1 shallot sliced thin
- 2 cloves garlic minced
- 2 Tbsp balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup chicken broth
- 12 figs
- 1 Tbsp honey
Preheat an oven to 400 degrees F.
Chop 6 of the figs and add them to a saucepan over medium heat along with the chicken broth, balsamic vinegar and honey and stir for about 10 minutes, until the figs have softened and broken down. Transfer to a blender and blend until smooth.
Heat the olive oil in a skillet over medium-high heat. Sprinkle both sides of the pork chops with salt and pepper, and sear on each side for 3 minutes, until they are lightly browned. Transfer to a baking dish and bake in the oven for 8-10 minutes, until they are cooked through.
Add the shallots and garlic to the pan and cook until they are translucent, about 3 minutes. Slice the remaining figs and add them to the pan and saute until they start to soften. Add in the fig puree and the rosemary to the pan and stir for 5 minutes.
Top the pork chops with the fig sauce and serve. Enjoy!