Pork Chops with Fig Jam



I read this NYTimes article yesterday, “September Rewards the Fig Lover,” and was inspired to make something figgy for dinner. Although our fresh figs are long gone, we still have jars of our fig jam to use. So that’s what I did. (Next year, I’m definitely going to try that fig + ricotta tart recipe from the Times; it looks way tastier than my chops here.)

I got this recipe from My Pantry Shelf.


4 pork chops
1 t fresh rosemary, minced
2 T olive oil
2 onions, chopped
1/2 c water
1/4 c balsamic vinegar
1 c drunken fig jam (or another kind of jam; apricot, plum, + 3 T brandy)


Sprinkle the rosemary and S&P on the chops. In a heavy skillet, heat the oil over medium high heat until hot. Sauté the pork chops until browned on both sides, about 3 minutes per side. Transfer the chops to a plate. Next, sauté the onions in the same pan with the drippings for about 5 minutes. Add the jam, water, and vinegar, and bring to a boil. Once it’s at a boil, bring it down to a simmer and add the chops. Cook the meat covered until it registers 145 F, or for about 20 minutes. Uncover and cook some of the water off for about 5 minutes.

Serve with polenta or mashed potatoes.


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