Fig And Cider Pork Chops
Yield: 4 servings
- 4 bone-in pork chops about ¾ inch thick
- 2 tbsp extra-virgin olive oil
- Kosher salt
- freshly ground pepper
- 18 fresh sage leaves
- 4 tbsp salted butter ½ stick
- 4 garlic cloves
- 1 cup Somerset Ridge Lucky Dog Hard Cider
- ½ cup fig preserves
- 1-2 canned chipotle peppers in adobo chopped
- 1 tbsp chopped fresh thyme
- 8 fresh or dried figs halved
- Preheat oven to 450º.
- Rub the pork chops all over with the olive oil and season with salt and pepper.
- Press 3 or 4 sage leaves onto the top of each pork chop.
- Heat a large oven-safe skillet over medium-high.
- When the skillet is hot, but not yet smoking, add the pork chops, working in batches if necessary, and sear until caramelized, 1–2 minutes per side.
- Remove and set aside.
- In the same skillet, melt the butter over medium-high heat and cook until it has browned, about 1 minute.
- Add the garlic cloves and cook for 30 seconds to 1 minute, or until lightly golden.
- Slowly pour in the Lucky Dog Hard Cider.
- Add the fig preserves, chipotles (to taste), and thyme.
- Bring the sauce to a boil and cook for about 2 minutes.
- Remove the skillet from the heat and slide the pork chops back into the sauce.
- Scatter the figs around the pan.
- Transfer the skillet to the oven and roast for 15–20 minutes, or until the pork is cooked through and the sauce has thickened slightly.
- To serve, place the pork chops and figs on a serving platter, then spoon the sauce from the pan on top.