Sear-Roasted Pork Chops with Balsamic-Fig Sauce

RATE IT

read reviews [8]

Serves four.

Sauce yields about 1/2 cup, enough for four servings.

To learn more, read:
Sear, Roast & Sauce
by Tony Rosenfeld
from Fine Cooking
Issue 71
Last Edit Date: 6/10/2011 10:16:56 AM

Be sure that the oven has reached 425°F before starting to sear—most ovens take 20 to 30 minutes to heat up thoroughly.

more about:

For the Pork:

4 boneless center-cut pork chops, 1 to 1-1/2 inches thick (2 to 2-1/2 lb. total)
Kosher salt and freshly ground black pepper
2 Tbs. olive oil, canola oil, or peanut oil

For the Balsamic-Fig Sauce:

1 cup homemade or low-salt chicken broth
3 Tbs. balsamic vinegar
1/4 cup finely chopped dried figs
1-1/2 Tbs. honey
1 tsp. chopped fresh thyme
2 Tbs. unsalted butter, cut into four pieces
Kosher salt and freshly ground black pepper

For the Pork:

Heat the oven to 425°F. Turn the exhaust fan on to high. Pat the pork chops with paper towels. Season both sides generously with salt and pepper (about 1 tsp. of each total). Heat a 12-inch heavy-based ovenproof skillet over medium-high heat until a droplet of water vaporizes in 1 or 2 seconds, about 1 min. (If the water skitters around the pan and doesn’t evaporate, the pan is too hot; take it off the heat for about 30 seconds to cool.)

Add the oil, swirl it around the pan, and then evenly space the pork chops in the pan. Cook without touching for 2 minutes. Using tongs, lift a corner of the pork, check that it’s both well browned and easily releases from the pan, and flip it over. (If it sticks or isn’t well browned, cook for 1 to 2 more min. before flipping.) Cook the second side for 1 minute and then transfer the skillet to the oven.

Roast until the pork reaches an internal temperature of 145°F and is just firm to the touch, about 5 to 8 minutes. Using potholders, carefully remove the pan from the oven, transfer the pork to a large plate, tent with foil, and let it rest while you prepare the sauce in the same skillet.

For the Balsamic-Fig Sauce:

Pour off any excess fat from the skillet. Return the pan to high heat and add the chicken broth and balsamic vinegar. Cook, scraping the pan with a wooden spoon to incorporate any browned bits, until the broth is reduced to about 1/2 cup, about 5 min. Stir in the figs, honey, and thyme and cook until the sauce is reduced by another 1 to 2 Tbs., about 1 min. Add the butter and swirl it into the sauce until it’s completely melted. Season with salt and pepper to taste. Drizzle the sauce over the pork chops and serve immediately.

Drink Suggestions

Wine Choices: The sweet fruit elements and intense flavors in the sauce call for a wine with really ripe fruit, like Zinfandel or Shiraz.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 510; Fat (g): 26; Fat Calories (kcal): 230; Saturated Fat (g): 10; Protein (g): 49; Monounsaturated Fat (g): 13; Carbohydrates (g): 19; Polyunsaturated Fat (g): 2; Sodium (mg): 660; Cholesterol (mg): 150; Fiber (g): 1;

Photo: Scott Phillips

Rate this Recipe and View Reviews

user reviews
made it?
RATE IT!

by jdmorris, 6/14/2012This was amazing! Definitely one of my favorite fine cooking recipes. A bit strong on the thyme though

by hungry_teacher, 10/19/2011Agree with all of you! Easy and quick. I will definitely double the sauce. You can always rely on recipes from FC. Thank you!

by ColleenCC, 1/24/2011Ditto everyone else! Amazing flavor, elegant and so easy and quick for a weeknight dinner too. Don't change a thing and you can't go wrong. We don't often make a recipe twice but we will make a point of saving this one to do again - soon!

by dragnonfly57, 10/3/2009This is one incredible dish. I made the recipe exactly and would not change a thing. The chops came out tender and the flavour of the balsamic fig sauce was to die for. I can't wait to make it again. A great meal to impress dinner guests with.

by rdwinelvr, 9/28/2009This was soooo yummy!! The pork chops come out juicy and flavorful - and the sauce... oh my ... you have to try this sauce!

by pcouper, 7/23/2008This is so good and easy enough for weeknight cooking. The sauce makes it - don't miss this one!

by cway, 4/30/2008Wonderful Recipe. I doubled the sauce and could have eaten more sauce.

by bluhvn, 11/28/2007Wonderful