Pork Chop with Fig Sauce | The Sportsman's Table

Unwrap the local pork chop from its packaging.

Season the pork chop with salt, pepper, and garlic.

Heat a pan and add the seasoned pork chop to pan-sear it for a couple of minutes on each side until a nice crust forms.

Render the fat from the pork chop while searing.

Cook the pork chop to medium to medium rare, leaving a little pink inside.

Transfer the pork chop to the oven and cook for about 15 minutes to finish cooking.

In a separate pan, heat butter and olive oil to make the sauce.

Add chopped sweet Vidalia onions to the pan and sauté until translucent.

Add fresh rosemary to the onions and sauté briefly.

Quarter whole fig preserves and add them to the pan with the onions and rosemary, warming them up to create the sauce.

Prepare pickled Brussels sprouts with butter pickling, sweet Vidalia onions, red peppers, celery seed, and mustard seed.

Plate the pork chop and pour the fig sauce over it.

Garnish the dish with fresh rosemary on top.

Equipment Needed

Spice Level:

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