dinner · dairy-free
Pork chops with fig and onion pan sauce
Bone-in pork chops with a sweet-sharp pan sauce of dried figs, red onion, stock and cider vinegar made in the same skillet.
- Time
- 35min
- Steps
- 4
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Pat the pork chops dry and season with the salt. Slice the red onion thinly and quarter the figs.
-
2
Heat half the olive oil in a skillet over medium-high heat and brown the chops, then lower the heat and turn them now and then until they reach 63°C (145°F). Move to a plate and rest at least 3 minutes.
-
3
Add the remaining oil and the onion and cook over medium heat for about 5 minutes. Pour in the figs, chicken stock and cider vinegar, scraping up the browned bits.
-
4
Simmer until the figs are soft and the sauce coats a spoon, then spoon it over the chops.
