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.
Servings: 4
Calories: 310kcal
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
Notes
Serve with salad or mixed vegetables
Nutrition
Calories: 310kcal | Carbohydrates: 20g | Protein: 30g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 90mg | Sodium: 656mg | Potassium: 711mg | Fiber: 1g | Sugar: 16g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
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