Fig Balsamic Glazed Pork with Basil & Gorgonzola
Seared in our basil olive oil, these fig balsamic glazed pork chops are full of flavor. The sprinkling of Gorgonzola adds a nice burst of flavor and creaminess to each bite.
Serve this with blanched broccolini and mashed Yukon Gold potatoes.
Fig Balsamic Glazed Pork with Basil & Gorgonzola
Seared in our basil olive oil, these fig balsamic glazed pork chops are full of flavor. The sprinkling of Gorgonzola adds a nice burst of flavor and creaminess to each bite. Serve this with blanched broccolini and mashed Yukon Gold potatoes. Inspired by Half Baked Harvest. Serves 4.
Ingredients
Ingredients:
- 1/2 cup Sigona’s fig balsamic
- 3 Tbsp Sigona’s fig jam
- 1 Tbsp honey
- 2 cloves garlic minced
- 4 Tbsp Sigona’s basil olive oil divided
- 4 pork chops about 1” thick, or 5 to 8 oz each
- Salt and pepper to taste
- 8 Sigona’s dried Black Mission figs halved
- 2 large basil leaves julienned, for garnish
- 1/4 cup crumbled Gorgonzola for serving
Instructions
- In a medium bowl, whisk together the balsamic, jam, honey and garlic. Set aside.
- Season the pork chops with salt and pepper.
- Heat 2 tablespoons of the basil oil over medium-high heat. When skillet is hot, but not smoking, add the pork chops (in batches, if necessary) and allow to cook on one side for at least 3 to 5 minutes, depending on thickness, until nicely browned and cooked about halfway through. Flip and cook another 3 to 5 minutes, or until internal temp is just shy of 145°F. Turn heat down to medium-low.
- Add the balsamic mixture to the pan, stirring and coating the chops, until the internal temperature of the meat is at least 145°F. Immediately remove the chops to a serving tray and transfer the balsamic mixture to a bowl.
- In a small skillet, heat the remaining olive oil over medium. Add the halved figs, cut-side down, to the skillet and allow to sizzle for at least 1 minute without stirring. Stir the figs around and cook for at least 1 more minute. Transfer figs to serving platter with the pork.
- Drizzle some of the reserved fig sauce over the platter of pork. Top with basil and Gorgonzola. Serve immediately with remaining fig sauce on the side.
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