Fig Balsamic Pork Chops with Apples & Sage
Fig Balsamic Pork Chops with Apples & Sage
Description
Pan-seared pork chops are finished with caramelized apples, fresh sage, and a glossy Fig Dark Balsamic pan sauce built from the browned bits in the skillet. The result is savory, lightly sweet, and elegant enough for company while still easy enough for a cozy weeknight dinner.
Recipe Overview
Servings: 4
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Ingredients
4 bone-in pork chops, about 1 inch thick
1 tablespoon Herb de Provence Olive Oil
2 firm apples, thinly sliced
1 tablespoon butter
1 small shallot, thinly sliced
1 clove garlic, minced
½ cup Fig Dark Balsamic, divided
¼ cup low-sodium chicken broth
1 teaspoon Dijon mustard
1 teaspoon fresh sage, finely chopped
½ teaspoon kosher salt
¼ teaspoon black pepper
Optional: fresh thyme or rosemary for finishing
Instructions
• Pat the pork chops dry and season both sides with kosher salt and black pepper.
• Heat Herb de Provence Olive Oil in a large skillet over medium-high heat.
• Sear the pork chops for 3–4 minutes per side, until deeply golden. Transfer to a plate when the internal temperature reaches about 140°F and tent loosely with foil.
• Reduce heat to medium. Add butter and sliced apples to the skillet. Cook 4–5 minutes, stirring occasionally, until the apples begin to soften and lightly caramelize.
• Add the shallot and cook 1–2 minutes, until softened. Stir in the garlic and cook 30 seconds, just until fragrant.
• In a small bowl, whisk together ⅓ cup Fig Dark Balsamic, chicken broth, Dijon mustard, and chopped sage.
• Pour the balsamic mixture into the skillet with the apples, scraping up the browned bits from the bottom of the pan.
• Simmer 3–4 minutes, stirring occasionally, until the sauce reduces slightly and becomes glossy but still spoonable.
• Return the pork chops and any accumulated juices to the skillet. Spoon the apple-sage pan sauce over the chops and cook 1–2 minutes, until the pork reaches 145°F.
• Remove from heat and rest 5 minutes.
• Finish each serving with a light drizzle of the remaining Fig Dark Balsamic and a sprinkle of fresh thyme or rosemary if desired.
Chef’s Tip
Use firm apples such as Honeycrisp, Pink Lady, or Granny Smith so they soften without falling apart in the pan sauce. Keep the Fig Dark Balsamic sauce glossy and spoonable; if it gets too thick, loosen it with a splash of chicken broth.
Flavor Variations
• 25 Star Dark Balsamic creates a smoother, more classic balsamic pan sauce.
• Pomegranate Dark Balsamic gives the sauce brighter acidity and deeper fruit notes.
• Blackberry Dark Balsamic adds a richer berry finish that works well with apples and pork.
• Garlic Infused Olive Oil can replace Herb de Provence Olive Oil for a more savory version.
• Add fresh rosemary or thyme for a deeper herb finish.
Pairings
Serve with garlic mashed potatoes, creamy polenta, wild rice, roasted Brussels sprouts, sautéed green beans, roasted carrots, or garlicky greens. Complements Chardonnay, Pinot Noir, hard cider, or sparkling water with citrus.
Build Your Plate
Turn this into a complete dinner
These pork chops are savory, glossy, and lightly sweet, so the best plate needs something creamy, something green, and something earthy to balance the Fig Dark Balsamic pan sauce.
Finished Meal
Fig Balsamic Pork Chops with apples, sage, garlic mashed potatoes, roasted Brussels sprouts, and sautéed green beans.
Protein
Bone-in pork chops, boneless pork loin chops, or pork tenderloin medallions
Vegetables & Sides
Garlic mashed potatoes, creamy polenta, wild rice, roasted Brussels sprouts, sautéed green beans, roasted carrots, or garlicky greens
Flavor Pairing
Fig Dark Balsamic with Herb de Provence Olive Oil
Recipe Notes
Bone-in pork chops stay juicy when seared quickly and finished gently in the sauce. If the pan sauce reduces too much, whisk in a tablespoon or two of chicken broth to loosen it. Finish each serving with fresh Fig Dark Balsamic for the brightest flavor and best presentation.
