Pan-Seared Pork Chops with Fig Jam Glaze
Turn homemade fig jam into an easy weeknight dinner with these juicy pork chops glazed in a sweet and savory fig sauce made in one skillet and ready in about 30 minutes.
Pork chops with fig jam glaze combine the sweetness of fig jam with the savory flavors of pan-seared pork for a fast weeknight meal that is restaurant quality.
Picking ripe figs in the summertime is one reward for living with seasons and having a small kitchen garden. It only takes one or two trees to produce enough figs to make some easy homemade fig jam.
Whether your figs came from your own backyard tree or the local farmers market, this recipe is a delicious reminder that some of the best meals begin in the garden.
Why You’ll Love these Pork Chops with Fig Jam Glaze
When you need a quick easy meal for dinner, fig glazed pork chops are a perfect choice. I love that this is a one-skillet meal and it’s on the table within 30 minutes!
The sweet and savory flavors take an ordinary dinner to the next level-suitable for guests and the whole family or for a romantic dinner for two at home.
This recipe is perfect for using up homemade fig jam and moving beyond slathering it on toast.
Ingredients for Fig Glazed Pork Chops
Begin gathering your ingredients for a fast one skillet recipe. Most of these will be on-hand either in the pantry or refrigerator.
- Pork Chops-the cut is entirely up to you. I used small pork loin chops because they cook faster. Pork chops with bone-in would add even more flavor. You could also adapt this to a pork tenderloin.
- Fig Jam-I make mine with Celeste figs from our orchard. You can also purchase fig jam from the market.
- Shallot or Onion-I prefer shallots because their flavor is milder and they cook quickly, but you can use onion if that’s what you have on hand. You might need to adjust cooking time for them to caramelize.
- Black Mission Fig Balsamic Vinegar-You can use regular balsamic if you prefer, but I like how this one deglazes the pan and adds a crisp fruity support to the fig jam.
- Beef or Chicken Broth-to help thin the jam and soften the figs.
- Fresh Rosemary Sprigs-I like to add some to the sauce while it simmers to give it another layer of flavor.
- Fresh Figs (optional)-This recipe was inspired by my fig harvest so it naturally includes fresh figs. However, depending on the season-you might not have them available and that’s fine. Fresh figs will make this dish feel more elegant, though. Try to add them!
- Olive Oil/Butter-for searing the pork chops and finishing the sauce.
- Salt and Pepper-for seasoning the pork chops
How to Make Fig Jam Glazed Pork Chops
After gathering all of your ingredients, season your pork chops and allow them to come to room temperature.
Prepare your other ingredients and heat a skillet over medium-high heat. I like to use a cast iron skillet, but you can use non-stick or stainless steel.
Once they’re ready, add a drizzle of olive oil and a tablespoon of butter to the hot skillet and sear the pork chops, 2-3 minutes per side for small pork loin chops.
Remove the pork chops when internal temperature is 145°F and set aside, but don’t rinse out the pan. We are going to keep building the flavor layers.
Add some more olive oil and sauté the chopped shallot over medium-high heat for 2-3 minutes. Onion will take longer-the goal is to caramelize them a bit to add depth to the sauce’s flavor.
Deglaze the pan with some balsamic vinegar and scrape up any brown bits from the pork chops and shallots. Add the fig jam and blend into the balsamic sauce. Add some broth if the jam is too thick.
Bring to a boil and then simmer over medium to low heat for a few minutes to thicken the sauce. Add the fresh figs and rosemary sprigs to the simmering sauce.
Finally, add a tablespoon of butter to the sauce to give it a glossy finish. Pour over the pork chops and serve with some delicious side dishes.
Pan-Seared Pork Chops with Fig Jam Glaze
Ingredients
- 4-6 lean pork loin chops
- ⅓ cup fig jam
- ¼ cup Black Mission Fig balsamic vinegar
- ½ cup beef broth
- 1-2 sprigs fresh rosemary
- 4 tbsp olive oil
- 2 tbsp butter
- salt and pepper to taste
Instructions
- Season your pork chops and allow them to come to room temperature.
- Prepare your other ingredients and heat a skillet over medium-high heat.
- Once they're ready, add a drizzle of olive oil and a tablespoon of butter to the hot skillet and sear the pork chops, 2 minutes per side for small lean pork loin chops. (see notes)
- Remove the pork chops when internal temperature is 145°F and set aside, but don't rinse out the pan. We are going to keep building the flavor layers.
- Add some more olive oil and sauté the chopped shallot over medium-high heat for 2-3 minutes. Onion will take longer-the goal is to caramelize them a bit to add depth to the sauce’s flavor.
- Deglaze the pan with some balsamic vinegar and scrape up any brown bits from the pork chops and shallots.
- Add fig jam to skillet and blend with balsamic sauce. Add broth as needed to build sauce. Bring to a boil and then simmer over medium to low heat for a few minutes to thicken the sauce.
- Add the fresh figs and rosemary sprigs to the simmering sauce.
- Finally add a tablespoon of butter to the sauce to give it a glossy finish. Spoon over the pork chops and serve with some delicious side dishes.
Notes
What to Serve Alongside Pork Chops with Fig Jam Glaze
The complex flavors of the fig jam pork chops are well-suited to be served with side dishes like Green Beans with Bacon and Cranberry Pear Balsamic.
These Roasted Baby Red Potatoes with Rosemary and Garlic would also be a wonderful accompaniment.
For more pork recipes, try my Roasted Pork Tenderloin with Rosemary, Mustard and Garlic.
