Chops with Fig and Balsamic Sauce
This pork chop recipe is spectacular. The balsamic vinegar reduction sauce with figs and honey is perfect!
Reviewed by Editorial Team of Kiwilimón
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1 comentarios
Ingredients
4
Servings
- 4 boneless pork chops, boneless, thick about 2 cm
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- 3 tablespoons balsamic vinegar
- 1/4 cups fig, finely chopped
- 1 1/2 tablespoons honey
- 1 teaspoon fresh thyme, chopped
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Preparation
30 mins
0 mins
Medium
- 20 minutes beforehand, preheat the oven to 220 degrees.
- With a kitchen towel, pat the pork chops dry. Season all the chops with 1 teaspoon of salt and 1 teaspoon of pepper.
- Heat a large skillet (that can go in the oven) over medium-high heat until hot (Tip: it’s hot enough if a drop of water evaporates in 1-2 seconds).
- Add the oil, coating the entire skillet and place the chops in the skillet.
- Cook without moving for 2 minutes, then using tongs, flip them (checking that they are nicely browned). If not browned, let them cook for another 1-2 minutes before flipping.
- Cook the other side for just 1 minute and transfer the skillet to the oven (Note! The skillet must be oven-safe; if not, use a pyrex).
- Cook the chops until firm to the touch, about 5-8 minutes.
- Remove from the oven and cover with aluminum foil.
- In the same skillet where the chops were cooked, remove any accumulated fat and return the skillet to high heat.
- Add the chicken broth and balsamic vinegar.
- Cook, scraping with a wooden spoon the bits of meat that may have stuck.
- Reduce the sauce by half, cooking for about 5 minutes.
- Add the figs, honey, and thyme and cook until reduced again, about a minute.
- Add the butter and stir until melted in the sauce.
- Season with salt and pepper and serve the chops drizzled with the sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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