Fig And Cider Pork Chops

Prep Time5 mins
Active Time35 mins
Course: Main Course
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.