Valley Fig Growers

Honey Glazed Pork Chops with California Figs, Orange and Cardamom

Serves 6.


1 cup plus 1 tablespoon freshly squeezed orange juice 

18 Blue Ribbon Orchard Choice or Sun-Maid California Figs, stems removed

1/4 cup honey

2 teaspoons orange zest 

3/4 teaspoon ground cardamom 

1/2 teaspoon dry mustard 

1/4 teaspoon ground coriander 

1 tablespoon vegetable oil

Kosher salt and freshly ground pepper 

6 pork chops (about 1-inch thick), bone-in 

Orange wedges as a garnish 

Flat leaf parsley sprigs as a garnish


  1. Preheat the oven to 400F.
  2. Place 1 cup of the orange juice in a saucepan and bring to a boil.  Add the figs and turn off the heat.
  3.  In a small bowl, whisk together the honey, the remaining 1 tablespoon orange juice, orange zest, cardamom, dry mustard, coriander, 1 teaspoon of salt and pepper.
  4. Heat the vegetable oil in a large, oven-proof frying pan over high heat. Add the pork chops and cook until well browned, about 2 minutes on each side. Remove to a plate and season with salt and pepper.
  5. Brush the pork chops with the honey glaze on both sides and return them to the pan. With a slotted spoon, remove the figs from the orange juice and add to the pan with the pork chops.  Transfer the frying pan to the oven and cook for about 12-15 minutes or until an instant read thermometer registers 145-150 degrees.
  6. Remove from the oven and place one pork chop on each plate.  Garnish with figs, orange wedges and parsley and serve.

Recipe from Joanne Weir. Photo from Tim Bellen. Valley Fig Growers is a proud sponsor of Joanne Weir’s Cooking Confidence TV series, airing on public television stations nationwide.

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

  • Calories 325
  • % Calories from Fat 33%
  • Fat 12
  • Cholesterol 54
  • Protein 17
  • Carbohydrates 36
  • Fiber 5
  • Iron 2
  • Sodium 53
  • Calcium 71
  • Potassium 488