Balsamic Fig Pork Chops and Baby Potatoes

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