Dijon Fig Glazed Pork Chops

There’s something luxurious about biting into a sun-warmed fig fresh off the tree. This easy, flavorful recipe is a wonderful way to make the most of summer’s fig harvest and elevate a weeknight dinner.

Ingredients

For the Dijon Fig Glaze: 

• 8 oz fresh figs, sliced
• 1 oz water
• 2 tbsp real maple syrup
• ½ tbsp Dijon mustard
• 1 tsp sugar
• Salt, to taste

For the Pork Chops:

• 4 bone-in pork chops (about 1 inch thick), brought to room temperature for 30 minutes before cooking
• Salt and pepper
• Dijon Fig Glaze (from above)
• Fresh thyme
• 2 garlic cloves
• 2 tbsp grapeseed oil

Directions

1. In a D3 Everyday Stainless Steel Stock Pot, combine all the glaze ingredients. Simmer over low heat for 10–15 minutes, stirring occasionally, until the figs break down and the mixture caramelizes. Be careful not to let it burn. Set aside to cool.
2. Preheat your oven to 400°F.
3. Heat grapeseed oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper, then sear for 2–4 minutes per side until golden brown.
4. Transfer the seared chops to a baking rack set over a sheet pan. Brush generously with the fig glaze. Roast in the oven for 5 minutes.
5. Switch the oven to broil on high and cook for another 5 minutes, allowing the glaze to caramelize.
6. Remove the chops and check the internal temperature—it should read between 130°F and 140°F. Let them rest for 5 minutes before serving.

Pro Tip

Out of fig season? No problem! Mix 2 tablespoons of maple syrup, 1 tablespoon of Dijon mustard, 1 tablespoon of water, and a few spoonfuls of fig jam to create a quick glaze. Simmer gently over low heat for about 5 minutes to blend the flavors.