How to make it

  • Raisin-Fig Sauce:
  • Purée the raisins, figs, balsamic vinegar, honey, olive oil and water until smooth. Strain through a fine-mesh sieve into a saucepan and season to taste with salt and pepper. Warm sauce, allowing it to reduce slightly before serving.
  • Chops:
  • In a large ziplock bag, mix together garlic, rosemary, lemon rind, thyme, lemon zest and oil. Season the pork chops on each side, add to ziplock bag. Using your hands, smoosh the pork chops around so the marinade gets all over them. Let sit in fridge for at least an hour to absorb the flavors.
  • Grill the pork chops for 6-8 minutes on each side or until cooked (160°F medium).
  • Warm the raisin-fig-balsamic sauce over medium heat for 5 minutes or until heated through. Place a pork chop on the plates and top with the sauce and drizzle the sauce around the plate. Would be great with Pureed Sweet Potatoes or pan roasted fingerlings, as I made in the photo. Enjoy!

Reviews & Comments 3

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    " It was excellent "
    juels ate it and said...
    Saving this grand recipe! My porkchops are always so boring, but no more! Love the fig sauce here!
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    " It was excellent "
    angelinaw ate it and said...
    Luisa, I think yu have created a masterpiece of flavor combinations! High-five!
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    " It was excellent "
    wolfpackjack ate it and said...
    Love all the flavors here Luisa... Hi 5... dave
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