Pork Chops With Fig and Grape Agrodolce

Name: Pork Chops With Fig and Grape Agrodolce
Yield: 4 servings
Ingredients: 4 (1"-thick) bone-in pork chops, preferably Frenched (about 2 pounds); 1 1/2 teaspoons kosher salt, divided; 1 1/4 teaspoon freshly ground black pepper, divided; 4 tablespoons extra-virgin olive oil, divided; 3/4 cup balsamic vinegar; 1/2 teaspoon crushed red pepper flakes (optional); 2 tablespoons plus 1 teaspoon honey, divided; 2 cups seedless red grapes, halved (about 10 ounces); 8 ounces fresh black Mission figs, halved; 3 sprigs rosemary; 1/4 cup (1/2 stick) cold unsalted butter, cubed; 1 tablespoon fresh lemon juice; 1/2 teaspoon Dijon mustard; 1 small head of radicchio (about 10 ounces), leaves separated and cut into medium pieces; 1 cup (loosely packed) parsley leaves

Anna Stockwell4 servingsSource

pork chop grape fig rosemary radicchio main dinner nut free dairy free gluten free weeknight meals 30 minutes or less roast saute fall epicurious

Ingredients

4 (1"-thick) bone-in pork chops, preferably Frenched (about 2 pounds)

1 1/2 teaspoons kosher salt, divided

1 1/4 teaspoon freshly ground black pepper, divided

4 tablespoons extra-virgin olive oil, divided

3/4 cup balsamic vinegar

1/2 teaspoon crushed red pepper flakes (optional)

2 tablespoons plus 1 teaspoon honey, divided

2 cups seedless red grapes, halved (about 10 ounces)

8 ounces fresh black Mission figs, halved

3 sprigs rosemary

1/4 cup (1/2 stick) cold unsalted butter, cubed

1 tablespoon fresh lemon juice

1/2 teaspoon Dijon mustard

1 small head of radicchio (about 10 ounces), leaves separated and cut into medium pieces

1 cup (loosely packed) parsley leaves

Method

Preheat oven to 400°F. Season pork chops on both sides with 1 1/4 tsp. salt and 1 tsp. pepper.

Heat 1 Tbsp. oil in a large skillet over high. Working in batches if needed, sear pork chops until browned, about 2 minutes per side. Transfer chops to a wire rack set inside a rimmed baking sheet; reserve pan drippings in skillet. Roast pork until an instant-read thermometer inserted into the center registers 135°F, about 15 minutes. Let pork rest 5 minutes.

Meanwhile, heat skillet with drippings over medium-high. Add vinegar and cook, scraping up drippings with a wooden spoon. Stir in red pepper flakes, if using, 2 Tbsp. honey, and 1/4 tsp. salt. Add grapes, figs, and rosemary and stir to coat. Continue to cook, stirring occasionally, until sauce is thickened and fruit is softened, about 8 minutes. Remove from heat and stir in butter.

Whisk lemon juice, mustard, and remaining 3 Tbsp. oil, 1 tsp. honey, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add radicchio and parsley and toss to coat.

Divide radicchio salad and pork chops among plates. Top with agrodolce.