Bone-in Pork Chops With Roasted, Jammy Figs Recipe
Recipe information
Make Bone-in Pork Chops With Roasted, Jammy Figs in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Pork Chops & Seasoning
Jammy Roasted Figs & Sauce
Finishing & Garnish
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. Preheat oven and pan
Preheat the oven to 400°F (200°C). Place a large ovenproof skillet (cast iron preferred) on the stovetop over medium-high heat and add 2 tablespoons olive oil. Heat until shimmering but not smoking.
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).
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