Boneless Pork Chops In A Shallot Fig Reduction Sauce Recipes

PORK LOIN CHOPS WITH FIG SAUCE RECIPE

Steps:

• Gather the ingredients.
• Place each pork loin chop between sheets of plastic wrap and pound down to a one-inch thickness.
• Season with salt, pepper, and ground chipotle.
• Heat a large heavy skillet over medium-high heat. Add olive oil and swirl to coat the pan. Sear pork loin chops until golden brown on each side, turning only once.
• Remove to a platter and keep warm.
• Reduce heat, add onions and saute for two minutes.
• Add garlic and saute an additional one minute.
• Carefully pour in red wine and stir to deglaze the pan, scraping up browned bits.
• Cook one minute, then add chicken broth, thyme, and figs.
• Cook over medium heat about 10 minutes, stirring often and mashing the figs until the sauce is thickened.
• Return pork loin chops to the pan, along with any juices that have accumulated on the platter, and coat both sides with sauce. Simmer for two minutes.
• Serve pork loin chops with the fig sauce.

BONELESS PORK CHOP WITH SHALLOT MUSTARD SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season pork chops with salt, pepper, and Italian seasoning.
• Heat butter and olive oil together in a skillet over medium-high heat until butter begins to foam; cook pork chops in the hot butter-oil mixture until golden brown, about 3 minutes per side. Transfer pork chops to a baking dish, keeping the pan juices in skillet.
• Bake pork chops in the preheated oven until no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Cook and stir onion and shallots in the skillet with pan juices over medium heat until softened, 3 to 5 minutes. Pour chicken stock and cooking wine into onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• Whisk half-and-half, horseradish mustard, lemon juice, and thyme into onion mixture until mustard sauce is smooth and heated through, about 5 minutes. Serve pork chops drizzled with mustard sauce.

BAKED PORK CHOPS WITH FIG SAUCE

Steps:

• Preheat an oven to 400 degrees F.
• Chop 6 of the figs and add them to a saucepan over medium heat along with the chicken broth, balsamic vinegar and honey and stir for about 10 minutes, until the figs have softened and broken down. Transfer to a blender and blend until smooth.
• Heat the olive oil in a skillet over medium-high heat. Sprinkle both sides of the pork chops with salt and pepper, and sear on each side for 3 minutes, until they are lightly browned. Transfer to a baking dish and bake in the oven for 8-10 minutes, until they are cooked through.
• Add the shallots and garlic to the pan and cook until they are translucent, about 3 minutes. Slice the remaining figs and add them to the pan and saute until they start to soften. Add in the fig puree and the rosemary to the pan and stir for 5 minutes.
• Top the pork chops with the fig sauce and serve. Enjoy!

PAN SEARED ROASTED PORK CHOPS WITH FIG SAUCE

Steps:

• Preheat oven to 400° and set rack in middle of oven
• Season pork chops on both side with salt and pepper and set aside
• Place cast iron skillet or oven safe skillet over medium-high heat and add 1 tablespoon of butter and 1 tablespoon of coconut oil. Once bubbling add pork chops. Cook 5 minutes or until chops are brown and release from pan. Flip cops and cook an additional 5 minutes
• Add pan directly to preheated oven and cook an additional 10 minutes or until chops internal temperature is 145°
• Remove pan from oven and place chops on serving plate, cover loosely with foil to keep warm.

PORK CHOPS IN BALSAMIC VINEGAR AND SHALLOT SAUCE

Steps:

• Heat the olive oil in a frying pan large enough to hold the chops in one layer, over medium-high heat.
• Season the chops with salt and pepper, and cook them through, approximately 5 minutes per side, or as needed according to the thickness of your chops.
• Remove from pan and keep warm.
• Add shallots to the pan and cook them, stirring, one minute.
• Add chicken broth, balsamic vinegar, and crumbled thyme.
• Cook stirring 5 minutes.
• Remove pan from heat, and add the butter.
• Stir till the butter has melted and is well incorporated into the sauce.
• Pour sauce over the chops, and serve.

BONELESS PORK CHOPS WITH BALSAMIC-FIG SAUCE

Steps:

• Preheat a nonstick skillet over medium-high heat. Season both sides of your pork chops with salt and pepper.
• Add olive oil and fry pork chops in batches, 2 minutes per side and remove from pan; keep warm. Add shallot to the pan and cook until softened, 3 minutes. Add beef broth, balsamic vinegar and figs. Bring to a boil and simmer until reduced by half, about 7 minutes. In a separate small bowl, make a slurry with cornstarch and 1 tablespoon of water, until cornstarch is completely dissolved. Slowly add the cornstarch slurry to the broth mixture and whisk for 1 minute.
• Add chops back to the pan and cover. Simmer 2-3 minutes or until meat is cooked through. Remove the chops from the pan and pour sauce all over. Serve immediately.

PORK LOIN WITH FIG AND PORT SAUCE

Steps:

• For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
• For the pork: Preheat the oven to 425 degrees F.
• Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.
• Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.
• Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.

BONELESS PORK CHOPS IN A SHALLOT-FIG REDUCTION SAUCE

Steps:

• Preheat a nonstick skillet. Add olive oil and fry pork chops in batches, 2 minutes per side and remove from pan; keep warm. Add shallot to the pan and cook until softened, 3 minutes. Add beef broth, balsamic vinegar and figs. Bring to a boil and simmer until reduced by half, about 7 minutes. Add cornstarch, cook 1 minute. Add chops back to the pan and cover. Simmer 2-3 minutes or until meat is cooked through. Remove the chops from the pan and pour sauce all over. Serve immediately.