Fig Seared Pork Chops

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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. The Tangy Olives Fig 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.)

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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.

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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.