Pan seared pork

This decadent dish is a perfect balance of sweet savoury and sticky. Our traditional dark balsamic brings rich deep flavour and reduces down to a delightfully thick sauce. These pork chops are a great dish for a cozy date night in!

ingredients:

2 thick Pork Chops (bone-in)

1 cup red grapes.

2-4 figs halved.

1/4 cup Traditional Dark balsamic

2 tablespoons Butter Olive Oil

2 tablespoons honey.

1/4 salt

2 sprigs fresh rosemary

Directions:

preheat oven to 425 degrees F

In a very hot pan (for best results use a cast iron) heat a drizzle of olive oil.

Sear Pork-chops until browned (about 2 minutes per side)

Remove from heat and transfer chops to a wire rack, and set inside a rimmed baking sheet.

Reserve pan drippings in skillet.

Place pork in oven and roast until an instant read thermometer reads 135 degrees F. (about 15 mins) Once cooked remove from oven and let rest for 5 minutes.

While pork is roasting prepare the sauce.

Heat remaining drippings in skillet over medium heat.

Add Balsamic Vinegar and continue to cook, while scraping up drippings with a wooden spoon.

Stir in honey and salt.

Add grapes, figs and rosemary and stir to coat.

Continue to cook, stirring occasionally until sauce is thickened and fruit is soft. (about 8 minutes)

Remove from heat and stir in butter olive oil.

Plate your pork chops and top them with the grapes, figs and rosemary.

spoon a generous serving of sauce over top.

Serves 2.