Dijon Fig Glazed Pork Chops

There's nothing quite as decadent as a fig picked directly off the tree, still warm from the summer sun. This recipe is a perfect way to use up the summer's fig harvest for a delicious weeknight dinner.

Ingredients

For the Dijon Fig Glaze:

• 8 oz fresh figs sliced
• 1 oz water
• 2 tablespoons real maple syrup
• ½ tablespoon Dijon mustard
• 1 teaspoon sugar
• salt to taste

For the Pork Chops:

• 4 bone-in pork chops roughly 1 inch thick, bring to room temp for 30 minutes prior to cooking
• salt and pepper
• Dijon Fig Glaze
• fresh thyme
• 2 cloves garlic
• 2 tablespoons grapeseed oil

Directions

1. Combine all the ingredients for the Dijon Fig Glaze in an All-Clad D3 Stainless Everyday Sauce Pan. Simmer over low heat for 10 to 15 minutes until the mixture is caramelized, stirring occasionally so it does not burn. Set aside to cool.
2. Preheat the oven to 400°F.
3. Heat 2 tablespoons of grapeseed oil in an All-Clad D3 Stainless Everyday 12.5 Inch Skillet. Sear the pork chops over med-high heat until golden brown - roughly 2 to 4 minutes.
4. Flip the pork chops and cook for 4 minutes or until golden brown.
5. Remove from the pan and place on an All-Clad Pro-Release Half Sheet Pan and Cooling Rack.
6. Brush the chops with the fig glaze and place in the oven for 5 minutes.
7. Turn the broiler on high and continue to cook for 5 minutes. You want the glaze to caramelize on top.
8. Remove from the oven and check for an internal temperature of between 130°F and 140°F degrees. Let rest for 5 minutes before serving.

Pro Tip:

When the figs go out of season, you can make the fig glaze by using a jarred fig jam mixed with 2 tablespoons of Maple Syrup, 1 tablespoon of mustard, and a tablespoon of water. The glaze will cook over low heat for 5 minutes to fully incorporate.

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