I love shopping local whenever possible. I think small business is vital to our economy and sense of community. I grew up in a small town with a very compelling Main Street scene presence. I have friends who own small businesses. I live in a small to medium sized town now and though I love being close to NYC, I also love my humble roots.

Nearby, we have a local butcher shop (Perrotti’s) that is a call back to simpler times. They take pride in their craft. They know you by name as well as your tastes and troubles. I adore these guys and coincidentally – they have the best pork chops I’ve ever tasted.

Balsamic Fig Pork Chops and Baby Potatoes

A one pot dinner that always satisfies

Print Recipe Pin Recipe Rate Recipe

Prep Time: 10

Cook Time: 40

Total Time: 50

Course: Main Course

Cuisine: American

Keyword: anoldiebutafoodie, balsamic vinegar, basking ridge, bernardsville, Le Creuset, Little Potato Company, Perrottis, pork chops, somerset county, somerville

Servings:

Calories: 310kcal

Equipment

heavy pan that can go from stovetop to oven

Ingredients

4 pork chops http://www.perrottis.com
1/2 cup red wine divided
1/2 cup dried currants
1 tbsp balsamic vinegar plus a splash
4 tsp Italian Harvest caramelized fig preserves
1 tsp seasoned salt
1 1.5 lb bag The Little Potato Company Terrific Trio
1/4 cup low sodium chicken broth

Instructions

Preheat oven to 400°
The key to this is searing the pork chops on high heat before baking them. This holds in all the juices.
Season the chops with season salt and sear the chops in a little olive oil (3-5 minutes per side)
Drizzle some balsamic vinegar right in the chops and top with fig preserves (1/2 tsp per chop)
Mash the preserves into the chop with the back of a spoon
Pour about a 1/4 cup of red wine
Place pan in oven and bake for 20 minutes
While the chops are baking, halve the baby potatoes and microwave for six minutes
Carefully add the potatoes to the pan with the two remaining teaspoons of fig preserves and an additional 1/4 cup of red wine, a splash of balsamic vinegar and the currants.
Cook for another ten minutes and then allow to rest for five minutes before serving