Ingredients
- 2 pounds boneless pork loin chops, 1-inch thick (4 chops total, 6 ounces each)
- Kosher or coarse sea salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon vegetable oil
- 1/4 cup fig preserves
- 1/4 cup beef stock
- 3 tablespoons balsamic vinegar
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
How to Make
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Step 1: Season chops on both sides with salt and pepper. Place a large skillet over medium-high heat. Add oil and when hot, add the chops. Lower heat to medium and brown the chops on both sides until cooked through, about 3-5 minutes for each side, depending on thickness of porkchop (be careful not to overcook, because pork can become dry if not watched carefully). Place pork chops on a platter, cover loosely with aluminum foil; set aside.
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Step 2: Meanwhile, in a small saucepan, combine preserves, stock, vinegar, cornstarch and salt (if your stock is salty, you may want to omit the salt, but taste first before adding). Heat to medium heat and cook, stirring constantly with a whisk or wooden spoon, until thickened and clear, about 3 minutes.
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Step 3: To serve, pour the sauce over the chops. Goes great with rice and mashed sweet potatoes.
We hope you enjoy this recipe!
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