Pan-Seared Pork Chops with Figs
We’re right in the middle of fig season and if there’s one thing I love it’s fresh figs. I’ll eat them straight or roasted or even cooked down into a thick relish. I’ve even made a few desserts with them. But one thing I’ve never done is cooked them with a protein. Well, I changed that a few weeks ago and I’m so happy I did. These pork chops are delicious and perfect for this time of year.
September is usually when I start breaking out my cast iron and turn my stove on again. Sure, there are still some hot days when I go out and grill up steaks and chops, but most fall evenings I sear and roast my proteins. While I love the grill, there’s something about roasting proteins in my kitchen that just feels downright homey. It reminds me that it’s time to pull out the long pants and sweaters because while it may still be hot outside, those cool winds and lower temperatures are coming and they’re coming fast.
I chose Calimyrna figs for this recipe because of their sweet, nutty flavor, but you can use any variety you choose from Brown Turkeys to Kadota to Black Mission. It’s all about what you like. The Black Missions are super sweet and jammy. Brown Turkeys are velvety and juicy whereas Kadotas are a little more tart. While I love the Black Mission, I used the Calimyrna because of their flavor as well as their texture. I knew they’d go well with the savory flavors of the pork, but any sweet fig will do. The important thing is that you use fresh figs, not dried. See, cooking the fresh figs will make them even sweeter than they already are by caramelizing them and bringing out their natural sugars.
Fresh figs are around through October, which means now is the perfect time to whip up these delicious chops. So, before they disappear and the only fruit left are apples, oranges and lemons, grab a basket or two of figs and whip up these delectable pork chops. They’ll definitely get you in that fall spirit.
Pan-Seared Pork Chops with Figs
Ingredients
- 4 thin bone-in pork chops
- 1-1/2 tablespoons olive oil
- 1 tablespoon butter
- 1 shallot, minced
- 3 tablespoons balsamic vinegar, divided
- 1 cup chicken stock
- 6 fresh ripe figs, quartered
- salt and pepper to taste
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the pork chops and brown on both sides, about 5 minutes. Transfer the chops to a serving platter, cover with tin foil to keep warm and set aside.
- Melt the butter in the same skillet over medium-high heat. Add shallots and sauté until tender, about 2 minutes.
- Add 2 tablespoons vinegar. Simmer until vinegar evaporates, scraping up the browned bits with a wooden spoon.
- Whisk in the chicken stock and simmer until mixture is reduced by half, about 4 minutes. Add the figs and simmer until sauce thickens slightly. Whisk in the remaining tablespoon of vinegar and any accumulated juices from the pork. Simmer for another minute or two. Season with salt and pepper.
- Spoon the figs and sauce over the pork and serve.
