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Sparkling figs and grapes cooked in balsamic vinegar and honey make an addictively candy and sour sauce for pork chops on this seasonal fall dinner. A pleasantly sour radicchio salad offsets all that candy and bitter in only the proper manner—you’re going to want dip it within the sauce as you consume.
INGREDIENTS
- 4 (1"-thick) bone-in pork chops, preferably Frenched (about 2 pounds)
- 1 1/2 teaspoons kosher salt, divided
- 1 1/4 teaspoon freshly ground black pepper, divided
- 4 tablespoons extra-virgin olive oil, divided
- 3/4 cup balsamic vinegar
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons plus 1 teaspoon honey, divided
- 2 cups seedless red grapes, halved (about 10 ounces)
- 8 ounces fresh black Mission figs, halved
- 3 sprigs rosemary
- 1/4 cup (1/2 stick) cold unsalted butter, cubed
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1 small head of radicchio (about 10 ounces), leaves separated and cut into medium pieces
- 1 cup (loosely packed) parsley leaves
INSTRUCTIONS
- Preheat oven to 400°F. Season beef chops on both sides with 1 1/four tsp. salt and 1 tsp. pepper.
- warmness 1 Tbsp. oil in a massive skillet over excessive. working in batches if wanted, sear pork chops until browned, about 2 minutes in keeping with side. transfer chops to a wire rack set interior a rimmed baking sheet; reserve pan drippings in skillet. Roast pork till an on the spot-examine thermometer inserted into the center registers a hundred thirty five°F, approximately 15 minutes. allow beef rest five mins.
- in the meantime, heat skillet with drippings over medium-high. add vinegar and cook, scraping up drippings with a wooden spoon. Stir in pink pepper flakes, if using, 2 Tbsp. honey, and 1/4 tsp. salt. upload grapes, figs, and rosemary and stir to coat. continue to cook dinner, stirring every now and then, until sauce is thickened and fruit is softened, about eight minutes. dispose of from warmth and stir in butter.
- Whisk lemon juice, mustard, and closing three Tbsp. oil, 1 tsp. honey, half of tsp. salt, and 1/four tsp. pepper in a huge bowl. add radicchio and parsley and toss to coat.
- Divide radicchio salad and beef chops amongst plates. top with agrodolce.
