Pork Chops with Fig and Grape Agrodolce

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. 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. 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. 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. 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. 5.

   Divide radicchio salad and pork chops among plates. Top with agrodolce.

   3 min