Balsamic Pork Chops with Figs
The quick brine method in this recipe is optional though recommended to ensure tender chops. Feel free to also double the vinegar, white wine and chicken broth in the cooking recipe if you want even more balsamic broth.
Servings: 4
Calories: 426kcal
Equipment
Ingredients
Optional Quick Brine
- 3 cups cold water, divided
- 3 Tbsps coarse kosher salt
- Optional flavorings of 1 bay leaf, 2 smashed garlic cloves, 1 teaspoon black peppercorns
- 4 1-inch thick bone-in pork loin chops
- salt and freshly ground black pepper to taste
- 1 Tbsp butter divided
- 1 Tbsp extra-virgin olive oil divided
- 2 medium sweet onions peeled and sliced
- 4 cloves garlic peeled, smashed and rough chopped
- ½ tsp dried thyme
- 3 Tbsps balsamic vinegar
- 2 Tbsps dry white wine
- ½ cup chicken broth
- 7 ounces dried figs approximately 1 cup
Instructions
Optional quick brine
- If you have time, a quick brine helps keep pork chops juicy and flavorful.
- Bring 1 cup of the water to a boil. Stir in the kosher salt and any optional flavorings until the salt dissolves. Add the remaining 2 cups cold water to cool the brine to room temperature.3 cups cold water,, 3 Tbsps coarse kosher salt, Optional flavorings of 1 bay leaf, 2 smashed garlic cloves, 1 teaspoon black peppercorns
- Place the pork chops in a shallow dish and pour the brine over them. If needed, add additional water using a ratio of 1 cup water to 1 tablespoon salt until the chops are fully submerged. Cover and refrigerate for at least 1 hour or up to 8 hours.4 1-inch thick bone-in pork loin chops
- Before cooking, remove the pork chops from the brine, pat them dry thoroughly, and season both sides lightly with salt and freshly ground black pepper.
Stovetop method
- Brown the pork chops: Pat the pork chops dry and season both sides lightly with salt and freshly ground black pepper. Heat ½ tablespoon butter and ½ tablespoon olive oil in a large Dutch oven or heavy-bottomed sauté pan over medium-high heat. Add 2 pork chops and cook for about 3 minutes per side, until nicely browned. Transfer to a plate. Repeat with the remaining ½ tablespoon butter, ½ tablespoon olive oil, and the remaining pork chops.salt and freshly ground black pepper, 1 Tbsp butter, 1 Tbsp extra-virgin olive oil
- Cook the onions: Add the sliced onions to the same pan and cook for about 4 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 30 seconds, just until fragrant.2 medium sweet onions, 4 cloves garlic
- Build the sauce: Stir in the thyme and balsamic vinegar. Simmer for 1 to 2 minutes, or until the vinegar has reduced by about half. Add the white wine and chicken broth, stirring to combine.½ tsp dried thyme, 3 Tbsps balsamic vinegar, 2 Tbsps dry white wine, ½ cup chicken broth
- Finish cooking: Return the pork chops to the pan, nestling them into the onion mixture. Spoon some of the onions over the chops and scatter the figs around them. Cover, reduce the heat to medium-low, and cook for 15 to 20 minutes, or until the pork reaches an internal temperature of 145°F. Remove from the heat and let the pork rest for 3 minutes before serving.7 ounces dried figs
- Serve: Spoon the onions, figs, and balsamic pan sauce over the pork chops. For a thicker, more concentrated sauce, transfer the pork chops to a serving platter and simmer the sauce uncovered for 4 to 5 minutes before spooning it over the top.
Instant Pot method
- Brown the pork chops: Pat the pork chops dry and season both sides lightly with salt and freshly ground black pepper. Select the Sauté function on the Instant Pot and set it to Normal. Add ½ tablespoon butter and ½ tablespoon olive oil. Brown 2 pork chops for about 3 minutes per side, then transfer to a plate. Repeat with the remaining ½ tablespoon butter, ½ tablespoon olive oil, and the remaining pork chops.4 1-inch thick bone-in pork loin chops, 1 Tbsp butter, 1 Tbsp extra-virgin olive oil
- Cook the onions: Add the sliced onions to the pot and cook for about 4 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 30 seconds, just until fragrant.2 medium sweet onions, 4 cloves garlic
- Build the sauce: Stir in the thyme and balsamic vinegar. Cook for 1 to 2 minutes, or until the vinegar has reduced by about half. Add the white wine and chicken broth, stirring to combine.½ tsp dried thyme, 3 Tbsps balsamic vinegar, 2 Tbsps dry white wine, ½ cup chicken broth
- Pressure cook: Return the pork chops to the pot, nestling them into the onion mixture. Spoon some of the onions over the chops and scatter the figs around them. Lock the lid in place and set the steam release valve to Sealing. Cook on High Pressure (Manual) for 9 minutes. When the cooking time is complete, carefully perform a quick release.7 ounces dried figs
- Serve: Transfer the pork chops to serving plates and spoon the onions, figs, and balsamic pan sauce over the top.
Notes
- Thick, 1-inch pork chops work best for both cooking methods.
- Fresh figs can be substituted when in season. Cut them in half and add them during the last 8 to 10 minutes of stovetop cooking, or place them on top before pressure cooking in the Instant Pot.
- If you enjoy extra sauce for mashed potatoes, rice, or polenta, double the balsamic vinegar, white wine, and chicken broth.
- The optional quick brine adds flavor and helps prevent lean pork chops from drying out.
- Leftovers keep well for up to 3 days in the refrigerator and reheat gently on the stovetop.
Nutrition
Serving: 4g | Calories: 426kcal | Carbohydrates: 48g | Protein: 33g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 5460mg | Potassium: 1092mg | Fiber: 6g | Sugar: 34g | Vitamin A: 100IU | Vitamin C: 10mg | Calcium: 142mg | Iron: 3mg