Balsamic Pork Chops with Figs {Instant Pot or Stove Top}

5 from 5 votes

Balsamic Pork Chops with Figs {Instant Pot or Stove Top}

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.

Prep Time5

Cook Time20

Total Time25

Course: Dinner

Servings:

Calories: 426kcal

Author: Good Dinner Mom

Equipment

Instant Pot

Ingredients

3 cups cold water, divided
3 Tablespoons coarse kosher salt, or 2 ½ tablespoons table salt
Optional flavorings of 1 bay leaf, or 2 smashed garlic cloves, or 1 teaspoon black peppercorns)
4 1-inch thick bone-in pork loin chops
Salt and freshly ground black pepper, to taste
1 Tablespoon butter, divided
1 Tablespoon extra-virgin olive oil, divided
2 medium sweet onions, peeled and sliced
4 cloves garlic, peeled, smashed and rough chopped
½ teaspoon dried thyme
3 Tablespoons balsamic vinegar
2 Tablespoons dry white wine
½ cup chicken broth
7- ounce package of dried figs, approximately 1 cup

Instructions

Brining directions:

If you have time, brining the pork for even a brief period adds flavor and ensures juiciness in the finished chop. Bring 1 cup water to a boil, add 3 Tablespoons salt and optional flavorings, and stir to dissolve the salt. Add 2 more cups cold water to bring the temperature of the brine down to room temperature. Place the pork chops in a shallow dish and pour the brine over top. The brine should cover the chops — if not, add additional water and salt (1 cup water to 1 tablespoon salt) until the chops are submerged. Cover the dish and refrigerate for at least 1 hour, up to 8 hours.
After brining time is complete and before you cook the pork, pat them dry to remove extra moisture. (This brine is not extra salty, so you will be fine to add more salt and pepper to the chops before cooking, in the steps below.)

Instant Pot directions:

After patting the chops dry, lightly season them on both sides by sprinkling them with salt and pepper. Add ½ Tablespoon butter and ½ Tablespoon oil to the Instant Pot and using Saute' function, adjust heat to Normal setting. Add 2 pork chops; brown for 3 minutes on each side. Move chops to a plate and add another ½ Tablespoon butter and oil. Add the other 2 chops and repeat browning process. Remove those chops to the plate.
Add the onions and saute' for 4 minutes or until the onions are transparent. Stir in the garlic; saute' for 30 seconds. Stir in the thyme and balsamic vinegar. Cook uncovered until the vinegar is reduced by half. Stir in the wine and broth. Add the pork chops, spooning some of the onions over the chops. Place the figs on top.
Lock the lid in place, turning the steam release valve to Sealing. Touch Manual setting and adjust time to 9 minutes. After cooking time, release steam with Quick Release method. Serve immediately.

Stove Top directions:

After patting the chops dry, lightly season them on both sides by sprinkling them with salt and pepper. Add ½ Tablespoon butter and ½ Tablespoon oil to a 6-quart dutch oven or large saute' pan with a heavy bottom and heat to medium-high. Add 2 pork chops; brown for 3 minutes on each side. Move chops to a plate and add another ½ Tablespoon butter and oil to the pan. Add the other 2 chops and repeat browning process. Remove those chops to the plate.
Add 2 sliced onions and saute' for 4 minutes or until the onions are transparent. Stir in 4 chopped cloves garlic; saute' for 30 seconds. Stir in the ½ teaspoon thyme and 3 Tablespoons balsamic vinegar. Cook uncovered until the vinegar is reduced by half (this doesn't take long). Stir in 2 Tablespoons wine and ½ cup broth. Add the pork chops, spooning some of the onions over the chops. Place the figs on top.
Reduce heat to medium-low and cover the pan and cook for 15-20 minutes, until the pork chops reach an internal temperature of 165F degrees. Plate the pork chops and serve with the onions, figs and balsamic au jus over the top. If desired, continue to cook the onion mixture over medium-high heat for an additional 4-5 minutes to caramelize the onions and infuse the fig flavor into the mixture. This method will reduce the amount of au jus, however.

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