{recipe} Pork with Balsamic Figs

I have no idea where this recipe came from, it’s scribbled on a scrap of paper- but I changed it a lot from the paper scrap version because it had what I perceived to be too much sugar and too many unnecessary steps. It is quick, easy, and colorful, and the figs and pork are a fantastic combination.

I bought luscious Black Mission figs for this at the Farmers Market, but then I let Ross eat them all as a snack. So I had to buy figs at Safeway, and all they had were the green Kadotas. But shockingly they were pretty good figs, even from Safeway.

For a side dish, you want something that can sop up the yummy sauce. I sauteed finely chopped mushrooms with thyme and mixed them into couscous for an easy and fast side dish, but mashed potatoes or a crusty loaf of fresh bread would be good too.

Pork with Balsamic Figs
This is pretty fast, as well as easy- start to finish, around 20 minutes.


  • 4 thin-cut, bone-in pork chops
  • 1 T olive oil
  • 1 T butter
  • 4-6 fresh figs, cut in quarters
  • 2 T balsamic vinegar
  • 1/3 cup beef broth
  • 1 T brown sugar
  • salt and pepper


  • Season pork chops liberally with salt and pepper on both sides.
  • Heat olive oil and cook the pork chops on high heat, 2-3 minutes per side. Remove to platter.
  • Put butter in pan and melt. Saute figs a few minutes, until a little browned. Remove from pan.
  • Add balsamic vinegar, broth, and sugar to pan. Cook on medium until reduced and a little thicker. Season with salt and pepper.
  • Add figs back to pan for a minute. Pour sauce and figs over pork and serve immediately.

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