Pan Seared Thick Cut Pork Chops with California Figs and Rosemary Port Sauce
Servings 4 people
- 4 bone-in rib loin pork chops 1 1/2 inches thick (about 12 ounces eac(see note)
- Kosher salt and ground black pepper see note
- 1- 2 tablespoons vegetable oil
- 1/3 cup ruby port
- ½ cup chopped Blue Ribbon Orchard Choice or Sun-Maid California Figs about 3 ounces, stems removed
- 2/3 cup low-sodium chicken broth
- 2 teaspoons minced fresh rosemary leaves
- Kosher salt and ground black pepper
- FOR THE PORK: Adjust oven rack to middle position and heat oven to 275 degrees. Pat chops dry with paper towels. Using sharp knife, cut 2 slits, about 2 inches apart, through outer layer of fat and silver skin. Sprinkle entire surface of each chop with 1 teaspoon salt. Place chops on wire rack set in rimmed baking sheet and let stand at room temperature 45 minutes.
- Season chops liberally with pepper; transfer baking sheet to oven. Cook until instant-read thermometer inserted into centers of chops and away from bones registers 120 to 125 degrees, 30 to 45 minutes.
- Heat 1 tablespoon oil in 12-inch heavy-bottomed skillet over high heat until smoking. Place 2 chops in skillet and sear until well browned and crusty, 1½ to 3 minutes, lifting once halfway through to redistribute fat underneath each chop. (Reduce heat if browned bits in pan bottom start to burn.) Using tongs, turn chops and cook until well browned on second side, 2 to 3 minutes. Transfer chops to plate and repeat with remaining 2 chops, adding extra tablespoon oil if pan is dry.
- Reduce heat to medium. Use tongs to stand 2 pork chops on their sides. Holding chops together with tongs, return to skillet and sear sides of chops (with exception of bone siduntil browned and instant-read thermometer inserted into center of chop and away from bone registers 140 to 145 degrees, about 1½ minutes. Repeat with remaining 2 chops. Transfer chops to serving plate and loosely tent with foil while preparing sauce, at least 10 minutes.
- FOR THE SAUCE: Set pan in which pork was cooked over medium-high heat; add port and dried figs. Boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to about 2 tablespoons, 2 to 3 minutes. Increase heat to high; add broth, rosemary, and any accumulated pork juices; simmer until liquid reaches consistency of maple syrup, about 2 minutes. Season with salt and pepper to taste. Spoon sauce over pork and serve.
NOTE: Buy chops of similar thickness so that they cook at the same rate. If using table salt, sprinkle each chop with 1/2 teaspoon salt. We prefer the flavor of natural chops over that of enhanced chops (which have been injected with a salt solution and sodium phosphate to increase moistness and flavor), but if processed pork is all you can find, skip the salting step below. Recipe provided by Cook’s Country TV. Valley Fig Growers is a proud sponsor of Cook’s Country TV.