Best Boneless Pork Chops In A Shallot Fig Reduction Sauce Recipes

BAKED PORK CHOPS WITH FIG SAUCE

Steps:

• Preheat an oven to 400 degrees F.
• Chop 6 of the figs and add them to a saucepan over medium heat along with the chicken broth, balsamic vinegar and honey and stir for about 10 minutes, until the figs have softened and broken down. Transfer to a blender and blend until smooth.
• Heat the olive oil in a skillet over medium-high heat. Sprinkle both sides of the pork chops with salt and pepper, and sear on each side for 3 minutes, until they are lightly browned. Transfer to a baking dish and bake in the oven for 8-10 minutes, until they are cooked through.
• Add the shallots and garlic to the pan and cook until they are translucent, about 3 minutes. Slice the remaining figs and add them to the pan and saute until they start to soften. Add in the fig puree and the rosemary to the pan and stir for 5 minutes.
• Top the pork chops with the fig sauce and serve. Enjoy!

PORK CHOPS IN BALSAMIC VINEGAR AND SHALLOT SAUCE

Steps:

• Heat the olive oil in a frying pan large enough to hold the chops in one layer, over medium-high heat.
• Season the chops with salt and pepper, and cook them through, approximately 5 minutes per side, or as needed according to the thickness of your chops.
• Remove from pan and keep warm.
• Add shallots to the pan and cook them, stirring, one minute.
• Add chicken broth, balsamic vinegar, and crumbled thyme.
• Cook stirring 5 minutes.
• Remove pan from heat, and add the butter.
• Stir till the butter has melted and is well incorporated into the sauce.
• Pour sauce over the chops, and serve.