Pan Seared Roasted Pork Chops with Fig Sauce
Pan Seared Roasted Pork Chops with Fig Sauce has to be the perfect Valentine's Day Dinner for Two. Easy and fast to prepare. Limited ingredients and limited time spent in the kitchen, makes this recipe the perfect way to woo the one you love.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Dinner, Main Course
Cuisine: American
Keyword: baked pork chops, easy pork chop recipes, pan seared pork chops
Servings: 2
Author: Amy
Pork Chops
- 2 bone-in pork chops
- 1 generous teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tbsp unsalted butter
- 1 tbsp coconut oil
Fig Sauce
- 3 tbsp fig spread
- 1 tbsp unsalted butter
- 1 tbsp balsamic vinegar glaze (or reduction)
- 1 teaspoon fresh thyme
Asparagus
- 1 bunch asparagus trimmed
- 1 tbsp butter
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Preheat oven to 400°F 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 chops 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°F.
Remove pan from oven and place chops on serving plate, cover loosely with foil to keep warm.
Asparagus
Add asparagus directly to hot pan that you just removed chops from. Add 1 tablespoon of butter to top of asparagus and sprinkle with salt and pepper.
Place pan back into oven and cook asparagus for 10 minutes. Asparagus will still be firm, if you like softer cooked asparagus cook an additional 3-5 minutes.
Drizzle fig sauce over cooked chops and sprinkle fresh thyme leaves over top.