Directions

Make the Pork Chops:

1. Preheat oven to 425°F. Remove pork chops from packaging and pat with paper towels to remove excess moisture. Season both sides of each chop with salt and pepper. Heat a large, heavy, ovenproof skillet (we prefer cast iron) on the stove over medium-high heat, about 1 min.

2. Add the olive oil to the heated skillet, spread it across the cooking surface quickly, and place the pieces of pork in the pan so they are evenly spaced. Sear on one side for two minutes. Use tongs to lift a corner of one of the chops. If it is well-browned and “unsticks” easily from the pan, flip the pork chop over (allow to cook for another minute if it sticks or is not yet brown). Repeat for each of the other pork chops. After flipping, sear the other side of the chop for 1 minute. When all four chops are seared on both sides, transfer the skillet to the preheated oven.

3. Roast the pork chops until they reach an internal temperature of 145°F, about 6 – 8 min. Carefully take the flaming-hot skillet from the oven, and remove the pork chops, placing them on a large plate. Make an aluminum foil tent over the pork chops, and allow the dish to rest while the sauce is being prepared.

Make the Sauce:

1. Pour off excess fat from the hot skillet, and return the skillet to the stove. Add the chicken or vegetable broth and fig balsamic vinegar to the pan and stir, over med-high heat, using a wooden spoon or spatula. Scrape any browned bits from the bottom of the pan. Continue to cook until the broth is reduced by half (to about 1/2 cup), about 5 minutes.

2. Add the chopped dried figs, honey, and thyme to the pan. Stir to combine and return mixture to a simmer/low boil. Continue to simmer until the sauce is reduced by another 1 to 2 Tbsp, about 1 min. Add the chunks of butter to the skillet and continue to stir while the butter melts into the sauce mixture. Season sauce with salt and pepper to taste.

3. Drizzle the fig balsamic sauce over the pork chops and serve immediately.