Balsamic vinegar lifts the browned bits from the skillet, then a spoonful of jam turns the sauce glossy over tender pork chops: Confiserie Florian’s Fig Jam, rich and velvety, lends its honeyed sweetness to a savory dish.
Serves 4 · 25 min
- Season 4 boneless pork chops, about 3/4 inch (2 cm) thick, with salt and pepper.
- Cook in a skillet with 1 tbsp oil over medium-high heat for 4 to 5 minutes per side, until they reach 145°F (63°C) inside, then set aside to rest.
- Pour 1/3 cup (80 ml) chicken stock and 1 tbsp balsamic vinegar into the pan, scraping up the browned bits.
- Stir in 2 tbsp of the fig jam and simmer for 2 minutes, until glossy.
- Spoon the sauce over the chops and serve.
The star of this recipe: Fig Jam, by Confiserie Florian.
