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PORK CHOPS WITH ROSEMARY GLAZE AND FIGS
2/3 cup raspberry vinegar or balsamic vinegar
1 sprig of fresh rosemary
1 tablespoon sugar
4 center-cut boneless pork loin chops (1-inch thick)
Salt and freshly ground pepper to taste
1 tablespoon extra virgin olive oil
8 black Mission figs, each cut into 1/4-inch-thick slices
Preheat the broiler.
Put the raspberry vinegar and rosemary sprig in a small nonreactive pan over low heat and simmer gently until reduced to 2 tablespoons (about 10 minutes). Remove the pan from the heat, discard the rosemary sprig and add the sugar, stirring until dissolved then set aside. While the vinegar reduces, line a baking pan with aluminum foil or parchment paper.
Season both sides of the pork chops with salt and pepper brush with the glaze. Place the chops in the baking pan and broil for about 3-4 minutes per side (to your preference). Meanwhile, heat the olive oil in a skillet, add the figs and saute for a few minutes, sprinkle with salt and pepper and drizzle with a little vinegar to create a light sauce with the fig juices. Serve the pork chops with figs spooned over the top. Serves 4 |
