Perfect Dinner for Two. Easy to prepare with limited ingredients
Preheat oven to 400° 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 cops 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°
Remove pan from oven and place chops on serving plate, cover loosely with foil to keep warm.
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.
In a small bowl add fig spread and butter, microwave for 15 seconds to melt butter. Stir and add balsamic vinegar glaze, stir to mix and set aside until ready to serve chops