Easy and Delicious Fig and Pig Pork Chops
Okay, buckle up buttercups, because I’m about to introduce you to my “Easy and Delicious Fig and Pig Pork Chops.” It’s sweet, it’s savory, it’s got that tangy pineapple kick… honestly, it’s the kind of dish that makes you wanna lick the plate clean. This isn’t just food; it’s an experience, a flavor explosion, and proof that weeknight dinners don’t have to be boring.
My husband, bless his heart, is the pickiest eater this side of the Mississippi. But even he goes back for seconds (and sometimes thirds!) when I make these pork chops. Last week, little Timmy tried to trade his dessert to get a bite of my chop! It’s a regular request around here, I swear, it’s like they think I’m some kinda magician in the kitchen! I tell you, this has become a staple and even I don’t get tired of it.
Why You’ll Love This Easy and Delicious Fig and Pig Pork Chops
- It’s stupid simple. Seriously, if I can do it while wrangling a toddler and refereeing a dog fight, you can definitely handle it.
- That sweet and savory combo? Forget about it! It’s like a party in your mouth and everyone’s invited.
- It uses pantry staples. Or, at least, the stuff I usually have lying around. (Okay, sometimes I have to run to the store for pineapple, but still!)
- Your family will actually EAT it. I’m not kidding. Even the vegetable-hating monsters. It’s that good.
How to Make It
Alright, here’s the deal. First, you’re gonna wanna whisk together all the good stuff for the marinade. You know, the soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, and those glorious fig preserves. Don’t skimp on the fig preserves, they’re the real MVP here.
Then, just throw those pork chops in a ziplock bag or a bowl and pour that marinade all over them. Make sure they’re good and coated. Let them hang out in the fridge for at least 30 minutes, but longer is better. I usually aim for an hour, but sometimes it’s more like 20 minutes because, well, life.
When you’re ready to cook, heat up a little oil in a skillet. Get it nice and hot and sear those pork chops until they’re cooked through and golden brown. Make sure you don’t overcrowd the pan!
While the pork chops are cooking, sauté the chopped pineapple in a separate pan. This is where the magic happens, folks! You’re gonna cook that pineapple until it’s slightly softened and caramelized. It gets all juicy and sweet and ugh, I’m drooling just thinking about it.
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Finally, pour that pineapple over the pork chops and let it simmer for a few minutes, just until everything is heated through. Garnish with sesame seeds and chopped green onions.
Serve it up with rice or quinoa or whatever makes your heart happy. And don’t forget a big ol’ spoonful of that pineapple sauce!
Ingredient Notes
- Pork Chops: I usually use boneless, but bone-in work too. Just adjust the cooking time so they’re cooked through. Don’t want any pork surprises, ya know?
- Fig Preserves: This is the secret weapon! Don’t skip it! Trust me on this one. It adds the perfect amount of sweetness and figgy goodness.
- Soy Sauce: Low sodium is your friend here, unless you’re into super salty. Or, if you’re gluten-free like some of my pals, tamari works great.
- Brown Sugar: Adds a nice molasses-y depth. If you’re out (I always am), honey or maple syrup are pretty good substitutes.
- Sesame Oil: Just a touch of sesame oil adds a nutty flavor that’s addictive. Don’t overdo it, or it can be overpowering.
- Rice Vinegar: That little bit of tang to cut through the sweetness? Don’t forget it! I once used apple cider vinegar in a pinch, and it was…interesting.
Recipe Steps:
- Whisk together soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, grated ginger, and fig preserves in a bowl.
- Place pork chops in a ziplock bag or bowl and pour the marinade over them, ensuring they are well coated.
- Marinate in the refrigerator for at least 30 minutes, or up to a few hours.
- Heat oil in a skillet over medium-high heat.
- Sear pork chops until cooked through and golden brown on both sides.
- Sauté chopped pineapple in a separate pan until softened and caramelized.
- Pour pineapple over pork chops and simmer for a few minutes.
- Garnish with sesame seeds and chopped green onions.
- Serve hot with your choice of sides.
What to Serve It With
Rice is a classic, of course. Quinoa is a good option if you’re feeling virtuous. Roasted veggies are always a winner. Honestly, these pork chops are so good, they can stand alone with a simple side salad.
Tips & Mistakes
- Don’t overcook the pork! Dry pork is sad pork. Use a meat thermometer if you’re unsure.
- Let the pork chops rest for a few minutes after cooking before slicing. This helps keep them juicy.
- If the pineapple starts to burn, add a splash of water to the pan.
- Don’t skip the marinating step! It’s crucial for flavor and tenderness.
Storage Tips
Leftovers (if there are any!) will keep in the fridge for up to 3 days. Store them in an airtight container. You can reheat them in the microwave, but honestly, they’re pretty darn good cold too. I’ve been known to sneak a bite straight from the fridge for breakfast. Don’t judge me!
Variations and Substitutions
- No pineapple? Mango works too, but it’s a different vibe. I tried it once with peaches… not my favorite.
- Out of fig preserves? Okay, this is a tough one, but you can use apricot or plum jam in a pinch. Just don’t tell anyone I said that.
- If you don’t have rice vinegar, lemon juice can give you a similar tang.
- Spice it up with a pinch of red pepper flakes. I do this when I’m feeling feisty.
- I’ve even thrown in some sliced bell peppers with the pineapple sometimes. It’s good!
Frequently Asked Questions
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Easy and Delicious Fig and Pig Pork Chops
Ingredients
Main Ingredients
- 4 pork chops each about 1 inch thick
- 8 oz fresh figs halved
- 1 red onion thinly sliced
- 2 tbsp olive oil
- 1 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tbsp fresh rosemary chopped
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C).
- Season the pork chops with salt and black pepper on both sides.
- Heat olive oil in a large ovenproof skillet over medium-high heat. Add pork chops and sear for 3-4 minutes per side until browned.
- Remove pork chops from skillet and set aside. In the same skillet, add red onion and figs, cooking for about 3 minutes until onions are soft.
- Stir in balsamic vinegar, honey, and rosemary. Return pork chops to the skillet, spooning sauce over them.
- Transfer skillet to the preheated oven and bake for 10-12 minutes, or until pork chops are cooked to your desired doneness.
- Serve hot, drizzled with more sauce from the skillet.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
