Balsamic Fig Pork Chops and Baby Potatoes
Good morning Darlings,
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.
- 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