PAN SEARED ROASTED PORK CHOPS WITH FIG SAUCE
Perfect Dinner for Two. Easy to prepare with limited ingredients
Provided by Amy
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Preheat oven to 400° and set rack in middle of oven
- Season pork chops on both side with salt and pepper and set aside
- Place cast iron skillet or oven safe skillet over medium-high heat and add 1 tablespoon of butter and 1 tablespoon of coconut oil. Once bubbling add pork chops. Cook 5 minutes or until chops are brown and release from pan. Flip cops and cook an additional 5 minutes
- Add pan directly to preheated oven and cook an additional 10 minutes or until chops internal temperature is 145°
- Remove pan from oven and place chops on serving plate, cover loosely with foil to keep warm.
BAKED PORK CHOPS WITH FIG SAUCE
These savory pork chops are first seared then topped with a delectable fig sauce to make for a flavorful meal.
Provided by Jordan
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Preheat an oven to 400 degrees F.
- Chop 6 of the figs and add them to a saucepan over medium heat along with the chicken broth, balsamic vinegar and honey and stir for about 10 minutes, until the figs have softened and broken down. Transfer to a blender and blend until smooth.
- Heat the olive oil in a skillet over medium-high heat. Sprinkle both sides of the pork chops with salt and pepper, and sear on each side for 3 minutes, until they are lightly browned. Transfer to a baking dish and bake in the oven for 8-10 minutes, until they are cooked through.
- Add the shallots and garlic to the pan and cook until they are translucent, about 3 minutes. Slice the remaining figs and add them to the pan and saute until they start to soften. Add in the fig puree and the rosemary to the pan and stir for 5 minutes.
- Top the pork chops with the fig sauce and serve. Enjoy!
PORK LOIN CHOPS WITH FIG SAUCE RECIPE
The unbeatable combination of sweet figs and spicy chipotle pepper gives new life to pork loin chops. Your taste buds will thank you for it.
Provided by Peggy Trowbridge Filippone
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Gather the ingredients.
- Place each pork loin chop between sheets of plastic wrap and pound down to a one-inch thickness.
- Season with salt, pepper, and ground chipotle.
- Heat a large heavy skillet over medium-high heat. Add olive oil and swirl to coat the pan. Sear pork loin chops until golden brown on each side, turning only once.
- Remove to a platter and keep warm.
- Reduce heat, add onions and saute for two minutes.
- Add garlic and saute an additional one minute.
- Carefully pour in red wine and stir to deglaze the pan, scraping up browned bits.
- Cook one minute, then add chicken broth, thyme, and figs.
- Cook over medium heat about 10 minutes, stirring often and mashing the figs until the sauce is thickened.
- Return pork loin chops to the pan, along with any juices that have accumulated on the platter, and coat both sides with sauce. Simmer for two minutes.
- Serve pork loin chops with the fig sauce.
Nutrition Facts : Calories 692 kcal, Carbohydrate 17 g, Cholesterol 204 mg, Fiber 2 g, Protein 65 g, SaturatedFat 13 g, Sodium 398 mg, Fat 37 g, ServingSize 4 servings, UnsaturatedFat 20 g
FIG BALSAMIC PORK TENDERLOIN
This is a great, quick and easy pork tenderloin recipe topped with a sweet & tangy glaze. It's super simple to make with just a few ingredients which is perfect for weeknight cooking.
Provided by Gina
Categories Dinner
Time 40m
Number Of Ingredients 6
Steps:
- Preheat the oven to 375°F.
- Season the pork with salt and garlic powder and place on a baking pan.
- Combine the vinegar and fig butter and generously brush it all over the pork.
- Roast until the center of the pork reaches 145°F with a meat thermometer, about 25 to 30 minutes depending on the size of your pork and your oven.
- Let it rest for 10 to 15 minutes before slicing into 8 pieces.
- Top with parsley if desired.
Nutrition Facts : ServingSize 2 slices, Calories 196 kcal, Carbohydrate 6 g, Protein 30 g, Fat 5 g, Cholesterol 90 mg, Sodium 72 mg, Fiber 0.5 g, Sugar 5 g
FIG GLAZED PORK & BRUSSELS SPROUTS
Provided by FOODMatch
Number Of Ingredients 0
Steps:
- Whisk together fig spread with vinegar, chili paste, garlic, soy sauce and salt and pepper
- Coat both sides of the pork chops with fig marinade
- Place extra virgin olive oil in a cast iron skillet and heat until medium hot
- Place the pork chops in the pan with chiles and cook each side until golden brown, about 4 minutes per side
- Add the basil and turn off the heat
- Cover the skillet and let the pork rest for 8-10 minutes before serving
FIG-GLAZED PORK TENDERLOIN
I like to experiment with unique flavors and try to make the food look photo-worthy, too. But for my husband, the dish just has to taste good. Here's a supper that made us both happy. -Jean Gottfried, Upper Sandusky, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown pork on both sides; remove from pan., Add preserves, juice, vinegar, Worcestershire sauce, garlic and curry powder to same pan; bring to a boil. Return pork to pan. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 5-7 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 239 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 509mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 0 fiber), Protein 23g protein.
FIG GLAZED PORK CHOPS
Fig glazed boneless pork shops with roasted potatoes and onions
Provided by Invent Your Recipe
Categories Main Course
Time 55m
Number Of Ingredients 11
Steps:
- Pre heat the oven to 400 degrees
Nutrition Facts : Calories 450 kcal, ServingSize 1 serving
PORK TENDERLOIN WITH FIG-ORANGE GLAZE
This surprisingly simple pork tenderloin is unique and full-flavored! The sauce is bursting with fig flavor, while the seasoning adds bite, and the orange adds subtle citrus flair. -Kathy Pettit, Los Angeles, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 21
Steps:
- In a small bowl, combine the first seven ingredients; rub over pork. Cover and refrigerate for at least 2 hours., For glaze, in a large saucepan, combine the broth, brown sugar, molasses, vinegar and seasonings. Stir in orange and figs. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 15-18 minutes or until figs are tender. Stir in water; cool slightly. Transfer to a blender; cover and process until smooth., In a large nonstick skillet, brown pork in oil on all sides. Spread with half of fig-orange glaze. Place pork on a rack in a shallow roasting pan lined with foil., Bake at 350° for 20-25 minutes or until a thermometer reads 145°, basting occasionally with remaining glaze. Let meat stand for 5 minutes before slicing.
Nutrition Facts : Calories 233 calories, Fat 6g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 377mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
PORK CHOPS WITH FIG AND GRAPE AGRODOLCE
Fresh figs and grapes cooked in balsamic vinegar and honey make an addictively sweet and sour sauce for pork chops in this seasonal fall dinner. A pleasantly bitter radicchio salad offsets all that sweet and sour in just the right way-you're going to want dip it in the sauce as you eat.
Provided by Anna Stockwell
Categories Gluten-Free and Fresh Wheat/Gluten-Free Dinner Pork Pork Chop Radicchio Grape Fig Rosemary Fall
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F. Season pork chops on both sides with 1 1/4 tsp. salt and 1 tsp. pepper.
- Heat 1 Tbsp. oil in a large skillet over high. Working in batches if needed, sear pork chops until browned, about 2 minutes per side. Transfer chops to a wire rack set inside a rimmed baking sheet; reserve pan drippings in skillet. Roast pork until an instant-read thermometer inserted into the center registers 135°F, about 15 minutes. Let pork rest 5 minutes.
- Meanwhile, heat skillet with drippings over medium-high. Add vinegar and cook, scraping up drippings with a wooden spoon. Stir in red pepper flakes, if using, 2 Tbsp. honey, and 1/4 tsp. salt. Add grapes, figs, and rosemary and stir to coat. Continue to cook, stirring occasionally, until sauce is thickened and fruit is softened, about 8 minutes. Remove from heat and stir in butter.
- Whisk lemon juice, mustard, and remaining 3 Tbsp. oil, 1 tsp. honey, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add radicchio and parsley and toss to coat.
- Divide radicchio salad and pork chops among plates. Top with agrodolce.
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- In a small bowl, whisk together the honey, the remaining 1 tablespoon orange juice, orange zest, cardamom, dry mustard, coriander, 1 teaspoon of salt and pepper.
- Heat the vegetable oil in a large, oven-proof frying pan over high heat. Add the pork chops and cook until well browned, about 2 minutes on each side. Remove to a plate and season with salt and pepper.
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- Place the figs in a bowl and sprinkle them with the rosemary and shallots. Add 2 tablespoons of Port and the red wine vinegar and stir gently to combine. Set aside for at least 1 hour, or up to 4 hours.
- Generously season the pork chops on both sides with salt and pepper. Refrigerate at least 1 hour until ready to serve.
- Heat the oven to 400 degrees. In a large skillet, heat the oil over medium-high heat. When the oil is quite hot, pat the pork chops dry and add them to the pan. Brown the pork chops well on both sides, in batches, about 3 minutes on the first side and 2 to 3 minutes on the second.
- Remove the pork chops to a plate, pour all the fat from the skillet and add the remaining one-quarter cup of Port. Reduce to a syrup, add the cream and reduce that to a thick sauce, about 30 seconds. (It will thin with the cooking juices).
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- Sprinkle pork with ½ teaspoon salt and ¼ teaspoon pepper. Heat oil in medium skillet over medium-high heat. Add pork and cook, turning once, until instant-read thermometer inserted into sides of chops registers 145°F, about 6 minutes. Transfer to plate and keep warm.
- To make sauce, reduce heat to medium. Add onion to skillet and cook, stirring constantly, until onion is golden, about 1 minute. Add broth and jam to skillet. Cook, stirring to scrape up browned bits on bottom of skillet, until jam is melted, 1–2 minutes.
- Meanwhile, bring water to boil in large skillet. Add green beans and cook, covered, just until crisp-tender, about 5 minutes. Drain and toss with Parmesan, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Place green beans on serving platter. Top with chops and spoon sauce over chops.
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