Recipe

Grilled Rosemary Pork Chops With Raisin-fig-balsamic Sauce Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 11 months ago I had a couple of lovely Salmon Creek Pork Chops in the fridge and wanted to do something other than "stuff them as usual". I combined a couple of different recipes and this is what I came up with. The pork just smelled amazing when we were grilling ... More Prep:30m Cook:16m Servings:2	Luisascater
	grilled pork chops balsamic rosemary easy

Does this look good? Yeah! / Nope

Fans

wolfpackja

juels

angelinaw

Ingredients

Raisin-Fig Sauce

4 ounces golden raisins

4 ounces dried figs (any kind)

6 tablespoons balsamic vinegar

3 tablespoons honey

2/3 cup olive oil

1/2 cup water

Freshly ground black pepper & Kosher Salt, to taste

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For Pork Chops:

4 large center cut pork chops, boneless

Kosher Salt and freshly ground black pepper, to taste

2 cloves garlic, smashed

2 tablespoons chopped fresh rosemary

1 lemon, zested

t teaspoons fresh thyme

2 tablespoons olive oil

Directions

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!

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