Aleta Fig Balsamic Glazed Pork Chop

Rich and flavorful dish that combines the deep sweetness of figs with the tangy complexity of balsamic glaze. The pork chop is seared to perfection, locking in its juices, then coated with a luscious fig-infused balsamic reduction that enhances its savory profile.

Ingredients:

• 4 bone-in pork chops, about 1 inch thick
• 1/4 cup Aleta fig balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon Aleta Extra-Virgin olive oil

Instructions:

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a small bowl, whisk together our fig balsamic vinegar, Dijon mustard, thyme, salt, and pepper.
3. Pat pork chops dry with paper towels. Brush both sides of each pork chop with the fig balsamic glaze.
4. Heat olive oil in a large skillet over medium-high heat. Add pork chops and cook for 3-4 minutes per side, or until browned.
5. Transfer skillet to oven and bake for 15-20 minutes, or until pork chops are cooked through.
6. Remove pork chops from oven and let rest for 5 minutes before serving.

Tips:

• For a more intense fig flavor, reduce the fig balsamic vinegar by half before adding the other ingredients to the glaze.
• Serve the pork chops with roasted vegetables, rice, or mashed potatoes.
• Garnish with fresh thyme sprigs, if desired.

Enjoy!