Ingredients
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2 tbsp fig preserves
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1 tbsp Dijon mustard
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1 tbsp balsamic vinegar
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4 bone-in pork chops (1-inch thick)
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2 tsp canola oil
For Garnish (optional)
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Chopped parsley
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Figs
Steps
1
Preheat oven to 400°F. In a small bowl, whisk together the preserves, mustard, vinegar, and 2 tbsp water until no large chunks of preserves remain. Set aside. Pat the pork chops dry with paper towels and season with salt and pepper on both sides
2
In a 12-inch oven-safe skillet, heat the oil on medium-high. Add pork chops to skillet and sear 5 min., without moving. Using tongs, flip pork chops and transfer skillet to oven. Roast 3–5 min., until internal temperature reaches 145°F. Carefully remove pan from oven and transfer chops to a plate. Let rest 3 min.
3
Meanwhile, place skillet on medium-high and add preserve mixture. Cook 2–3 min., until sauce thickens. Using potholders, carefully pour sauce from skillet over pork chops. Garnish with the parsley and figs, if desired.
Tips
Serve with steamed rice, mashed potatoes, or ready-made polenta.
