Pan Seared Thick Cut Pork Chops With California Figs And Rosemary Port Sauce Recipes

PAN SEARED ROASTED PORK CHOPS WITH FIG SAUCE

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.

PAN SEARED THICK CUT PORK CHOPS WITH CALIFORNIA FIGS AND ROSEMARY PORT SAUCE

Steps:

• FOR THE PORK: Adjust oven rack to middle position and heat oven to 275 degrees. Pat chops dry with paper towels. Using sharp knife, cut 2 slits, about 2 inches apart, through outer layer of fat and silver skin. Sprinkle entire surface of each chop with 1 teaspoon salt. Place chops on wire rack set in rimmed baking sheet and let stand at room temperature 45 minutes.
• Season chops liberally with pepper; transfer baking sheet to oven. Cook until instant-read thermometer inserted into centers of chops and away from bones registers 120 to 125 degrees, 30 to 45 minutes.
• Heat 1 tablespoon oil in 12-inch heavy-bottomed skillet over high heat until smoking. Place 2 chops in skillet and sear until well browned and crusty, 1½ to 3 minutes, lifting once halfway through to redistribute fat underneath each chop. (Reduce heat if browned bits in pan bottom start to burn.) Using tongs, turn chops and cook until well browned on second side, 2 to 3 minutes. Transfer chops to plate and repeat with remaining 2 chops, adding extra tablespoon oil if pan is dry.
• Reduce heat to medium. Use tongs to stand 2 pork chops on their sides. Holding chops together with tongs, return to skillet and sear sides of chops (with exception of bone siduntil browned and instant-read thermometer inserted into center of chop and away from bone registers 140 to 145 degrees, about 1½ minutes. Repeat with remaining 2 chops. Transfer chops to serving plate and loosely tent with foil while preparing sauce, at least 10 minutes.
• FOR THE SAUCE: Set pan in which pork was cooked over medium-high heat; add port and dried figs. Boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to about 2 tablespoons, 2 to 3 minutes. Increase heat to high; add broth, rosemary, and any accumulated pork juices; simmer until liquid reaches consistency of maple syrup, about 2 minutes. Season with salt and pepper to taste. Spoon sauce over pork and serve.

PAN SEARED PORK CHOPS

Steps:

• Marinade chops in oil and vinegar (for at least 30 minutes or up to 3 hours).
• Season chops and heat a black iron skillet or shallow fry pan.
• (Medium/High heat) When pan is hot sear chops (do not turn for 3 minutes) then flip and sear other side.
• (searing will seal in the juices so chops will not dry out).
• As soon as chops are done remove them and put butter and onions into pan.
• Cook till onions are done to desired consistency.
• Enjoy!