Pork Chops And Fig Recipe

Fig and Pig Pork Chops Recipe Dinner, then Dessert

WEBFeb 3, 2023 · Season pork with salt and pepper and add to skillet on medium-high heat. Sear the pork on both sides until the pork is cooked through, about 8-10 minutes total. …

Rating: 5/5(1)

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Balsamic Pork Chops with Figs {Instant Pot or Stove Top}

WEBJul 17, 2017 · Add the onions and saute' for 4 minutes or until the onions are transparent. Stir in the garlic; saute' for 30 seconds. Stir in the thyme …

Rating: 5/5(5)
1. Brining directions: If you have time, brining the pork for even a brief period adds flavor and ensures juiciness in the finished chop. Bring 1 cup of the water to a boil, add the salt and optional flavorings, and stir to dissolve the salt. Add 2 more cups of cold water to bring the temperature of the brine down to room temperature. Place the pork chops in a shallow dish and pour the brine over top. The brine should cover the chops — if not, add additional water and salt (1 cup water to 1 tablespoon salt) until the chops are submerged. Cover the dish and refrigerate for at least 1 hour, up to 8 hours.
2. After brining time is complete and before you cook the pork, pat them dry to remove extra moisture. (This brine is not extra salty, so you will be fine to add more salt and pepper to the chops before cooking, in the steps below.)
3. Instant Pot directions: After patting the chops dry, lightly season them on both sides by sprinkling them with salt and pepper. Add 1/2 tablespoon of the butter and 1/2 tablespoon of the oil to the Instant Pot and using Saute' function, adjust heat to Normal setting. Add 2 pork chops; brown for 3 minutes on each side. Move chops to a plate and add another 1/2 tablespoon butter and oil. Add the other 2 chops and repeat browning process. Remove those chops to the plate.
4. Add the onions and saute' for 4 minutes or until the onions are transparent. Stir in the garlic; saute' for 30 seconds. Stir in the thyme and balsamic vinegar. Cook uncovered until the vinegar is reduced by half. Stir in the wine and broth. Add the pork chops, spooning some of the onions over the chops. Place the figs on top.

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