Bone-in Pork Chops With Roasted, Jammy Figs Recipe
Make Bone-in Pork Chops With Roasted, Jammy Figs Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork Chops & Seasoning
Jammy Roasted Figs & Sauce
Finishing & Garnish
Method
Pork Chops & Seasoning
- 1
Bring chops to room temperature and season
Remove pork chops from the refrigerator 30 minutes before cooking. Pat dry thoroughly with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika, and garlic powder. Rub both sides of each chop with the spice blend, pressing to adhere.
- 2
- 3
Sear pork chops
Sear the pork chops, bone-side down first if needed for balance, 2-3 minutes per side until a deep golden-brown crust forms. Use tongs to hold chops on the edge to sear the fat cap for about 30 seconds. Do not cook all the way through—target about 5 minutes total searing time depending on thickness.
- 4
Finish in the oven
Transfer the skillet with the chops to the preheated oven. Roast until the internal temperature at the thickest part reads 140°F (60°C) for medium or 145°F (63°C) if you prefer slightly less pink, about 6–10 minutes depending on chop thickness. Remove chops to a cutting board and tent loosely with foil to rest for 8–10 minutes (carryover will bring temp up a few degrees).
Jammy Roasted Figs & Sauce
- 5
Prepare figs for roasting
While chops rest, halve the figs lengthwise. Place them cut-side up on a small rimmed baking sheet or in an ovenproof dish. Drizzle with 1 tablespoon extra-virgin olive oil and 1 tablespoon honey, scatter 2 thyme sprigs across, and roast in the same 400°F (200°C) oven for 10–12 minutes until softened and jammy with edges lightly caramelized. Alternatively, roast figs on a separate sheet while pork roasts.
- 6
Make shallot-balsamic pan sauce
Wipe out the skillet used for pork if it has burnt bits (leave browned fond). Return skillet to medium heat and add 2 tablespoons unsalted butter. Add the finely chopped shallot and cook, stirring, until translucent, about 2 minutes. Add the minced garlic and cook 30 seconds until fragrant.
- 7
Deglaze and reduce
Pour in 1/2 cup chicken stock and scrape up browned bits from the pan with a wooden spoon. Add 2 tablespoons balsamic vinegar, the remaining 1 tablespoon honey, and the roasted figs (reserve a few halves for garnish). Simmer gently until the figs begin to break down and the liquid reduces by about one-third, 4–6 minutes.
- 8
Finish sauce
Swirl in 1 teaspoon optional aged balsamic or fig jam (for extra gloss) and adjust seasoning with 1/4 teaspoon sea salt and 1/4 teaspoon black pepper. Remove and discard thyme stems. Stir in remaining 1 tablespoon butter off heat to add shine and slightly thicken the sauce.
Finishing & Plating
- 9
Slice and arrange
Slice each rested pork chop across the grain into 1/2-inch thick slices or serve whole. Arrange chops on warmed plates.
- 10
Spoon jammy figs and sauce
Spoon the fig-balsamic sauce over the chops, placing a few reserved roasted fig halves on top of each chop for presentation.
- 11
Garnish and serve
Sprinkle lemon zest and chopped parsley over the dish and add a pinch of red pepper flakes if using. Serve immediately with your choice of sides (roasted potatoes, creamy polenta, or sautéed greens).