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Pan Seared Roasted Pork Chops with Fig Sauce

Perfect Dinner for Two. Easy to prepare with limited ingredients

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2


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


  • 1 bunch asparagus trimmed
  • 1 tbsp butter
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper


  1. Preheat oven to 400° and set rack in middle of oven

  2. Season pork chops on both side with salt and pepper and set aside

  3. 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

  4. Add pan directly to preheated oven and cook an additional 10 minutes or until chops internal temperature is 145°

  5. Remove pan from oven and place chops on serving plate, cover loosely with foil to keep warm.


  1. 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.

  2. 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.

Fig Sauce

  1. 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

Drizzle fig sauce over cooked chops and sprinkle fresh thyme leaves over top.