Pork Chops with Fig and Grape Agrodolce
Succulent bone-in pork chops served with a sweet-and-sour (agrodolce) sauce made with figs, grapes, and balsamic vinegar, accompanied by a fresh radicchio and parsley salad. This elegant dish combines rich meat with fruit-forward Italian flavors.
Ingredients
- •4 piece bone-in pork chops
- •1½ teaspoons kosher salt
- •1¼ teaspoon black pepper
- •4 tablespoons extra-virgin olive oil
- •¾ cup balsamic vinegar
- •½ teaspoon crushed red pepper flakes
- •2⅓ tablespoons honey
- •2 cups seedless red grapes
- •8 ounces black Mission figs
- •3 sprigs rosemary
- •¼ cup unsalted butter
- •1 tablespoon lemon juice
- •½ teaspoon Dijon mustard
- •1 head radicchio
- •1 cup parsley leaves
Cooking Instructions
- 1.
Preheat oven to 400°F. Season pork chops on both sides with 1 1/4 tsp. salt and 1 tsp. pepper.
5 min
- 2.
Heat 1 Tbsp. oil in a large skillet over high. Working in batches if needed, sear pork chops until browned, about 2 minutes per side. Transfer chops to a wire rack set inside a rimmed baking sheet; reserve pan drippings in skillet. Roast pork until an instant-read thermometer inserted into the center registers 135°F, about 15 minutes. Let pork rest 5 minutes.
22 min
- 3.
Meanwhile, heat skillet with drippings over medium-high. Add vinegar and cook, scraping up drippings with a wooden spoon. Stir in red pepper flakes, if using, 2 Tbsp. honey, and 1/4 tsp. salt. Add grapes, figs, and rosemary and stir to coat. Continue to cook, stirring occasionally, until sauce is thickened and fruit is softened, about 8 minutes. Remove from heat and stir in butter.
8 min
- 4.
Whisk lemon juice, mustard, and remaining 3 Tbsp. oil, 1 tsp. honey, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add radicchio and parsley and toss to coat.
5 min
- 5.
Divide radicchio salad and pork chops among plates. Top with agrodolce.
3 min