This recipe is perfect for the cozy fall day. Pork tastes great paired with fruits and figs are no exception. The sweetness of the figs blends well with the savory balsamic and sage flavors. If you don’t mind the whole pieces of fruit and onions (the kids in my house need it blended), I think skipping the blending step is very reasonable and this recipe would still taste awesome. I recommend trying this recipe and making an easy weeknight meal, feel like a fancy Sunday dinner.
Slow-Cooker Pork Chops with Figs, Sage and Balsamic Vinegar Sauce
1/2 cup olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Six 1-inch-thick pork loin chops
12 dried figs, cut in half
2 medium onions, cut into half rounds
2 teaspoons finely chopped fresh sage leaves
1/2 cup balsamic vinegar
1/4 cup chicken broth
2 tablespoons unsalted butter
Heat the oil in a large skillet over high heat. Sprinkle the salt and pepper evenly over the pork chops and add the pork to the skillet.
Brown the pork on all sides. Transfer to the insert of a 5- to 7-quart slow cooker. Add the onion and sage to the same skillet and sauté until the onions have softened, about 5 minutes. Deglaze the skillet with the vinegar and scrape up any browned bit from the bottom of the pan. Transfer the contents of the skillet to the slow-cooker and pour in the broth.
Cover and cook on high for 3 1/2 to 4 hours or on low for 6 to 8 hours. Carefully remove pork from the pork from the pot and cover with aluminum foil. Transfer the remaining slow-cooker contents to a blender or food processor to purée. Then transfer the purée back to the slow-cooker and whisk in butter. Return the pork to the slow-cooker and set on warm to serve.
- ½ cup olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- Six 1-inch-thick pork loin chops
- 12 dried, cut in half
- 2 medium onions, cut into half rounds
- 2 teaspoons finely chopped fresh sage leaves
- ½ cup balsamic vinegar
- ¼ cup chicken broth
- 2 tablespoons unsalted butter
- Heat the oil in a large skillet over high heat. Sprinkle the salt and pepper evenly over the pork chops and add the pork to the skillet.
- Brown the pork on all sides. Transfer to the insert of a 5- to 7-quart slow cooker. Add the onion and sage to the same skillet and sauté until the onions have softened, about 5 minutes. Deglaze the skillet with the vinegar and scrape up any browned bit from the bottom of the pan. Transfer the contents of the skillet to the slow-cooker and pour in the broth.
- Cover and cook on high for 3½ to 4 hours or on low for 6 to 8 hours. Carefully remove pork from the pork from the pot and cover with aluminum foil. Transfer the remaining slow-cooker contents to a blender or food processor to purée. Then transfer the purée back to the slow-cooker and whisk in butter. Return the pork to the slow-cooker and set on warm to serve.
Looks and sounds yummy, but what do you do with the figs?
The figs are blended in with the sauce at the last step. However, I thought that they could stand alone as well.