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The real key to most any meat recipe is the quality of the meat – fail here, and take-out is your best option.   We work a lot in our test kitchen with “the other white meat” because of price and popularity – and because we really like the taste when done right.  Here we give simple pan-seared pork chops  a fresh dose of flavor with simple twists – literally.


Pork Chops with Fig/Orange Glaze
Author: Mr. Serious Foodie
Prep time:
Cook time:
Total time:
Serves: Serves 4
  • 4 thick center cut boneless pork chops
  • 4 to 6 tablespoons olive oil
  • salt and pepper
  • 2 large shallots thinly sliced
  • 1 tablespoon butter
  • 4 to 8 tablespoons Serious Foodie Fig/Orange Sauce (click [url href=”https://serious-foodie.com” target=”_blank”][b]HERE [/b][/url]to order online).
  • 4 sprigs fresh thyme (optional)
  • Orange peel (optional)
  1. Season chops to taste with salt and pepper. Heat a black iron skillet or shallow fry pan over medium high heat (you can also grill the chops).
  2. When pan is hot sear chops (do not turn for 3 minutes) then flip and sear other side. Spread 1 to 2 tablespoons of the Fig/Orange sauce over the cooked side of the chops. If you want to get a deep glaze on the chops, put them under the broiler for 2 minutes.
  3. As soon as chops are done remove them and put butter and shallots into pan.
  4. Cook till shallots are done, about 3 minutes. Add 2 tablespoons of water to deglaze the pan, then add the fresh thyme, orange peel, and 2 tablespoons of Fig/Orange sauce.
  5. Serve chops with some of the pan sauce to the side.


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