Pork chops with fig and grape agrodolce recipe

Ingredients for Pork chops with fig and grape agrodolce

• 900 g bone-in pork chops, preferably Frenched (about 900 g)

• 8 g kosher salt, divided

• 3 g freshly ground black pepper, divided

• 60 ml extra-virgin olive oil, divided

• 180 ml balsamic vinegar

• 2 g crushed red pepper flakes (optional)

• 45 ml honey, divided

• 300 g seedless red grapes, halved (about 280 g)

• 225 g fresh black Mission figs, halved

• 3 sprigs rosemary

• 60 g cold unsalted butter, cubed

• 15 ml fresh lemon juice

• 2 g Dijon mustard

• 280 g radicchio, leaves separated and cut into medium pieces

• 30 g parsley leaves, loosely packed

How to make Pork chops with fig and grape agrodolce

1. Preheat the oven to 200°C (fan 180°C).

2. Season the pork chops on both sides with 7 g (1 1/4 tsp) salt and 5 g (1 tsp) pepper.

3. Heat 15 ml (1 tbsp) oil in a large frying pan over high heat.

4. Working in batches if necessary, sear the pork chops until browned, about 2 minutes on each side.

5. Transfer the pork chops to a wire rack set inside a rimmed baking tray and reserve the pan drippings in the frying pan.

6. Roast the pork chops in the oven until an instant-read thermometer inserted into the centre registers 57°C (135°F), about 15 minutes.

7. Allow the pork to rest for 5 minutes.

8. Meanwhile, heat the frying pan with the reserved drippings over medium-high heat.

9. Add 30 ml (2 tbsp) vinegar and cook, scraping up the drippings with a wooden spoon.

10. Stir in red pepper flakes (if using), 30 g (2 tbsp) honey, and 1.5 g (1/4 tsp) salt.

11. Add the grapes, figs, and rosemary, stirring to coat the fruit.

12. Continue to cook, stirring occasionally, until the sauce thickens and the fruit softens, about 8 minutes.

13. Remove from the heat and stir in 15 g (1 tbsp) butter until melted.

14. In a large bowl, whisk together 30 ml (3 tbsp) oil, 15 ml (1 tbsp) lemon juice, 5 g (1 tsp) mustard, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) pepper.

15. Add the radicchio and parsley, tossing to coat thoroughly.

16. Divide the radicchio salad and pork chops among plates and top with the agrodolce sauce.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.