Balsamic Fig Pork Chop With Parmesan Asparagus Recipes

PORK AND ASPARAGUS SHEET-PAN DINNER

Steps:

• Preheat oven to 425°. Line a 15x10x1-in. baking pan with foil; brush with 2 teaspoons olive oil., In a large bowl, toss potatoes with 1 tablespoon olive oil. Place in 1 section of prepared baking pan. In same bowl, toss asparagus with 1 tablespoon olive oil; place in another section of pan. Sprinkle salt and pepper over potatoes and asparagus., In same bowl, toss apple with 1 teaspoon olive oil. In a small bowl, mix brown sugar, cinnamon and ginger; sprinkle over apples and toss to coat. Transfer to a different section of pan., Brush pork chops with remaining 1 tablespoon olive oil; sprinkle both sides with Southwest seasoning. Place chops in remaining section of pan. Bake until a thermometer inserted in pork reads 145° and potatoes and apples are tender, 20-25 minutes. Let stand 5 minutes before serving.

BALSAMIC-FIG PORK CHOP WITH PARMESAN ASPARAGUS

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Turn oven on to 400 degrees. Let preheat, at least 10 minutes Prepare a baking sheet with foil and cooking spray Ingredient(s) used more than once: seasoning blend Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using chicken breasts, follow same instructions as pork chops in Steps 1 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side. If using mahi-mahi, pat dry, halve, and season both sides with seasoning blend and a pinch of salt and pepper. Follow same instructions as pork chops in Step 3, cooking until fish reaches minimum internal temperature, 3-4 minutes per side. If using NY strip steak, follow same instructions as pork chops in Steps 1 and 3, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. 1 Prepare the Ingredients Trim woody ends off asparagus.Combine balsamic vinegar, demi-glace, fig spread, and 1/4 cup water in a mixing bowl. Set aside.Pat pork chops dry, and season both sides with half the seasoning blend (reserve remaining for asparagus) and a pinch of salt and pepper. 2 Roast the Asparagus Place asparagus on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and remaining seasoning blend. Roll asparagus until coated.Spread into a single layer and roast in hot oven until tender, 10-12 minutes.If asparagus is thinner than a pencil, check for doneness sooner.While asparagus roasts, cook pork chops. 3 Cook the Pork Chops Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.Add pork chops to hot pan and cook until golden-brown and chops reach a minimum internal temperature of 145 degrees, 4-6 minutes per side.Pork chop thickness can vary; if you receive a thinner pork chop, we recommend checking for doneness sooner.Remove pork chops to a plate and rest, 3 minutes. Keep pan over medium heat. 4 Make the Sauce Add balsamic-fig mixture to hot pan and bring to a simmer.Once simmering, stir constantly until thickened slightly, 2-3 minutes.Remove from burner. Stir in butter and a pinch of salt and pepper until combined. 5 Finish the Dish Plate dish as pictured on front of card, spooning sauce over pork and garnishing asparagus with cheese. Bon appétit!

PORK CUTLETS WITH FIGS AND BALSAMIC VINEGAR

Steps:

• Preheat oven to 200°F. Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add 4 pork slices and sauté until brown, about 2 minutes per side. Transfer pork to baking sheet. Add remaining 1/2 tablespoon oil to skillet. Repeat with remaining 4 pork slices. Transfer pork to oven to keep warm.
• Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots and sauté until tender, about 2 minutes. Add 2 tablespoons vinegar. Simmer until vinegar evaporates, scraping up any browned bits on bottom of skillet, about 1 minute. Add chicken broth. Simmer until mixture is reduced by half, about 4 minutes. Add figs and whipping cream. Simmer until sauce thickens slightly, about 4 minutes. Add remaining 1 tablespoon vinegar and any accumulated juices from pork. Simmer until sauce thickens enough to coat spoon, about 2 minutes longer. Season sauce to taste with salt and pepper.
• Arrange pork on plates. Spoon sauce over. Sprinkle with parsley and serve.

BALSAMIC-GLAZED FIG & PORK TENDERLOIN

Steps:

• Cut pork into 1-in. cubes. Combine next seven ingredients; rub over pork. Refrigerate, covered, until ready to grill. Meanwhile, make a glaze by whisking vinegar, honey, mustard and oil. Set aside., On water-soaked wooden skewers, thread pork cubes and fig halves. Grill, covered, on a greased rack over medium-high direct heat, turning occasionally, until a thermometer reads 145°, 8-10 minutes. During last half of grilling, brush cooked surfaces frequently with glaze., Let skewers stand for 5 minutes; add a tomato to each. Transfer to a serving platter and sprinkle lightly with blue cheese and basil.

PORK CHOPS WITH SAGE AND BALSAMIC VINEGAR

Steps:

• Heat the oil in a large skillet over high heat.
• Sprinkle the salt and pepper evenly over the pork chops and add the pork to the skillet.
• Brown the pork on all sides.
• Transfer to the insert of a 5- to 7-quart slow cooker.
• Add the figs to the slow cooker.
• Add the onions and sage to the same skillet and sauté until the onions are softened, about 5 minutes.
• Deglaze the skillet with the vinegar and scrape up any browned bits from the bottom of the pan.
• Transfer the contents of the skillet to the slow cooker and pour in the broth.
• Cover and cook on HIGH for 3 ½ to 4 hours or on LOW for 6-8 hours.
• Carefully remove the pork from the pot and cover with foil.
• Using an immersion blender, puree the sauce and whisk in the butter.
• Return the pork to the slow cooker and set on warm to serve.