The other white meat is a great weeknight dinner main dish. Pan fried pork chops are easy and so versatile. Here, they are glazed with honey and this pan fried pork chop recipe is served with orange cardamom figs.
Pork and Figs
Pork pairs so well with all kinds of fruit. In the spring, try pork with apricots. During summer, fresh stone fruits like peaches or plums are great and in late summer into autumn, apples and pears make great stand-ins. There is something particularly special about figs and pork. Try stuffing them inside pork tenderloin for a special entree. and since dried figs are available year-round, this pan fried pork chop recipe isn’t limited to one season. In fact, in the winter a bold pairing with pork can be hearty gorgonzola with figs and balsamic.
Easy Flavor Boost: Honey Glaze
Searing pork is a great place to start when cooking meat. These pan fried pork chops start on the stovetop, introducing golden crispy edges to the meat before finishing off cooking the meat in the oven. This method is a basic way to prepare pork. What makes this pork chop recipe stand out are the spiced figs, but also, brushing the tops of the seared pork chops with honey glaze. This honey glaze whisks together orange juice and zest, cardamom, dry mustard, coriander, seasoning with salt and pepper.
What Wines to Pair with Pork
When it comes to wine pairings, pork can swing either red or white. It all depends on the preparation and what makes this pan fried pork chop recipe go more in the direction of red wine would be the warm spices of winter. On the other hand, you could pair the pork chops with a bold fruity white wine or even a sweet rose too.
Honey Glazed Pan Fried Pork Chops with Orange Cardamom Figs
- 1 cup freshly squeezed orange juice plus 1 tablespoon
- 18 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
- Preheat the oven to 400F.
- Place 1 cup of the orange juice in a saucepan and bring to a boil. Add the figs and turn off the heat.
- 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.
- 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.
- 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.
- Remove from the oven and place one pork chop on each plate. Garnish with figs, orange wedges and parsley and serve.