Pork Chops with Fig and Grape Agrodolce

Ingredients for Pork Chops with Fig and Grape Agrodolce

• 4 (1"-thick) bone-in pork chops, preferably Frenched (about 900g )

• 1 1/2 cucchiaini di sale kosher, diviso

• 1 1/4 cucchiaini di pepe nero macinato fresco, diviso

• 60ml olio extravergine d'oliva, diviso

• 180ml balsamic vinegar

• 1/2 teaspoons crushed red pepper flakes (optional)

• 2 tablespoons plus 1 teaspoon honey, divided

• 475ml seedless red grapes, halved (about 275g )

• 230g fresh black Mission figs, halved

• 3 sprigs rosemary

• 60g (1/2 stick) cold unsalted butter, cubed

• 1 cucchiaio di succo di limone fresco

• 1/2 cucchiaini di senape di Digione

• 1 small head of radicchio (about 275g ), leaves separated and cut into medium pieces

• 1 cup (loosely packed) parsley leaves

How to make Pork Chops with Fig and Grape Agrodolce

Preheat oven to 204°C. Season pork chops on both sides with 1 1/4 teaspoons salt and 1 teaspoon pepper.

Heat 1 tablespoon oil in a large skillet over high. Working in batches if needed, sear pork chops until browned, about 2 minutes per side. Transfer chops to a wire rack set inside a rimmed baking sheet; reserve pan drippings in skillet. Roast pork until an instant-read thermometer inserted into the centre registers 57°C, about 15 minutes. Let pork rest 5 minutes.

Meanwhile, heat skillet with drippings over medium-high. Add vinegar and cook, scraping up drippings with a wooden spoon. Stir in red pepper flakes, if using, 2 tablespoons honey, and 1/4 teaspoons salt. Add grapes, figs, and rosemary and stir to coat. Continue to cook, stirring occasionally, until sauce is thickened and fruit is softened, about 8 minutes. Remove from heat and stir in butter.

Whisk lemon juice, mustard, and remaining 3 tablespoons oil, 1 teaspoon honey, 1/2 teaspoons salt, and 1/4 teaspoons pepper in a large bowl. Add radicchio and parsley and toss to coat.

Divide radicchio salad and pork chops among plates. Top with agrodolce.

Avvertenza

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