Ingredients:
4 bone-in pork chops, about 1-inch thick
2 T Sparrow Lane Extra Virgin Olive Oil
1 t kosher salt
½ t freshly ground black pepper
1 small shallot, finely chopped
1 clove garlic, minced
½ c chicken stock
⅓ c Sparrow Lane Imported Fig Balsamic Vinegar
1 t Dijon mustard
1 T butter
Fresh rosemary or fresh figs for garnish (optional)
Instructions:
Pat pork chops dry and season both sides with salt and pepper.
Heat Sparrow Lane Extra Virgin Olive Oil in a large skillet over medium-high heat. Add pork chops and cook for 4-5 minutes per side, or until well browned and the internal temperature reaches 145 degrees. Remove from skillet and allow to rest.
Reduce heat to medium. Add shallot and cook for 1-2 minutes until softened. Add garlic and cook for about 30 seconds.
Pour in chicken stock and scrape up any browned bits from the bottom of the skillet. Add Sparrow Lane Imported Fig Balsamic Vinegar and Dijon mustard and stir to combine.
Simmer for 5-7 minutes, or until sauce has reduced and thickened enough to lightly coat the back of a spoon.
Remove from heat and whisk butter until smooth.
Return pork chops to the skillet briefly and spoon the reduction over the top.
Garnish with fresh rosemary or fresh figs if desired and serve warm.
Serves 4
