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Pan-Braised Pork Chops with Balsamic and Figs

Fall has finally arrived. In the desert, that means temperatures have gotten below the 90s in the day time, and evenings have been in the 60s. Fall foods are some of my favorites: soups, stews, braises, pumpkins, apples, squash, YUM!

4 thick, boneless pork chops
1 T. olive oil
4 slices pancetta, chopped
1 yellow onion, thinly sliced
1 minced clove of garlic
20 dried mission figs
1/2 c. balsamic vinegar
1/4 c. fig balsamic vinegar
2 T. brown sugar
1 c. chicken broth
1 T. chopped thyme

I took 4 thick, boneless pork chops, seasoned with salt and pepper, and browned them in olive oil 4 minutes per side. Then I removed the chops to a plate. I cooked the pancetta until almost crisp, and transfered it to a paper towel lined plate to drain.

Cook onion in remaining oil until it is caramelized. Add garlic and cook another minute. Add both vinegars, brown sugar and reduce by half (about 10 minutes) on medium heat. Stir in broth, figs and pancetta and simmer. Return pork chops to the pan. Cook chops in sauce for 10-12 minutes, turning to coat. Add thyme, the last couple minutes of cooking.

We had ours with smashed potatoes and yellow squash. The pork was juicy and both sweet and salty with the plump figs!

Fig-Balsamic%20Pork%20Chops.jpg

Comments (4)

Sher:

wOW, AS ALWAYS SOUNDS GREAT.
I MAKING A RASPBERRY (SEEDLESS) BALSALMIC/OLIVE OIL DRESSING AND BAKE IT ON THICK PORK CHOPS. MY GRAND DAUGHTER LOVES IT. NOW SHE PUTS MY RASPBERRY DRESSING ON MOST OF HER MEAT.
I STILL READ YOU POST EVERY MORNING. I ENJOY IT SO MUCH. WOULD LOVE TO SEE YOU TWO IN MAY IN ITALY, IF YOU ARE THERE THEN. SHER

Hi Sher! We WILL be in Italy in May!

Boo Hoo! I missed you - you drove right by our street when you went up Oak Glen Road.

One of these years we need to go there together!

Oops! I guess I posted my comment on the wrong thread! I meant it for the Apple thread.

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