Sear-Roasted Pork Chops with Balsamic-Fig Sauce
Serves 4
- 4 Whey-Good pork loin or rib chops
- Kosher salt and freshly ground black pepper
- 2 T. olive oil
Sauce
- 1 cup homemade or low-salt chicken broth
- 3 T. Balsamic vinegar
- ¼ -1/3 cup finely chopped dried figs
- 1-1/2 T. honey
- 1 tsp chopped fresh thyme (or ½ tsp dried)
- 2 T. unsalted butter, cut into four pieces
- Kosher salt and freshly-ground black pepper
Instructions
- Brine the pork chops for 1-2 hours if desired. Heat the oven to 425 degrees. Pat the chops dry with a paper towel. Season both sides generously with salt (less salt if you brined the chops) and pepper.
- Heat a 12-inch, heavy-based, oven-proof, skillet over medium-high heat. Add the oil, swirl it around the pan. Add the meat, evenly spaced around the pan. Cook without touching for 2-3 minutes. Using tongs, lift a corner of the neat to check that it’s both well browned and easily released from the pan, and flip it over. (If it sticks or isn’t well browned, cook for 1 to 2 minutes more before flipping.) Cook the second side for 1 minute and then transfer the skillet to the oven.
- Roast until a meat thermometer reads 145 degrees. Remove the pan from the oven using potholders. Remove chops to a plate and let rest, covered with foil, while you make the sauce.
- Still using pot holders (that handle is hot!), 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 and browned bits, until the broth is reduced to about ½ cup, about 5 minutes. Stir in the figs, honey, and thyme and cook until the sauce in reduced by another 1 to 2 tablespoons, about 1 minute. Add the butter and swirl it into the sauce until it’s completely melted.
- Season with salt and pepper to taste and serve immediately, drizzled over the sear-roasted pork chops.
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