# Pork Chop & Fig Agrodolce

Italian recipe from Chef Jason McKinney, about 45 minutes, serves about 2.

Let the pork chop temper at room temperature before cooking.

- Total time: about 45 minutes (estimated)
- Hands-on: about 40 minutes
- Serves: about 2
- Level: Medium
- Cuisine: Italian

## Ingredients

- 2 (8-ounce) pork chops
- 1 ea lemon
- ¼ cup dried fig
- 1 jar truffle honey
- ¼ cup red wine vinegar
- 1 ea radicchio treviso
- 2 Tbsp unsalted butter
- 2 cloves garlic
- 1 ounce parmesan cheese
- 4 ounces canola oil
- 2 sprigs rosemary
- 2 sprig thyme
- 1 ea shallot
- ½ lb brussel sprouts
- Truffle salt or flaky sea salt, to taste

## Method

1. Just before the class begins, take out the pork chop, remove from the packaging, and allow it to sit at room temperature on a plate to temper. Time for knife skills. Peel and mince a shallot. Trim stems and quarter dried figs.
2. In the small sauce pot add red wine vinegar, truffle honey, shallots, dried figs, and a ¼ cup water. Bring mixture to a simmer. Let this reduce until saucy, keeping in mind that as this sauce cools it will thicken up more. Trim and half brussel sprouts. Grate parmesan cheese. Chop radicchio.
3. Heat a cast iron pan or large saute pan over medium high heat. Lay the brussel halves face down and let sear until golden brown and delicious. Season with salt. Still on medium high heat, add enough water until the bottom of the pan is covered. Let the brussel steam out and the water evaporate. Turn heat off and season with lemon juice. Transfer to a bowl and sprinkle with parmesan cheese.
4. Season the pork chops with truffle salt or flaky sea salt. Clean the same cast iron pan or large saute pan and add the canola oil to the pan. Right before the oil begins to smoke, add the pork chops to the pan.
5. While cooking over high heat, flip the steak every 30 seconds. Keep flipping the steak every 30 seconds for about 3–4 minutes for a solid medium rare. If you would like your pork chops cooked more simply increase the amount of cooking time. Right before the pork chops are finished, add the butter to the pan. Smash the garlic clove and add it to the pan along with the rosemary and thyme. With your spoon, baste the pork chops for about one minute.
6. Remove the pork chop from the pan and rest it on your cutting board. Top with garlic, rosemary, and thyme. Carve the pork chop. Dress radicchio with half of the fig agrodolce and season with truffle salt or flaky sea salt.
7. Plate pork chops and smother with remaining agrodolce. Plate radicchio and brussel sprouts. Enjoy!!

## Tools

- Cast iron pan
- Cutting board
- Knife
- Small sauce pot
- 2 medium mixing bowl
- Water
- ¼ cup measuring cup
- Metal spoon
- Plate
- Paper towels

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/roasted-bone-in-pork-chop-with-dried-fig-agradulce
By Chef Jason McKinney. Free to cook; please link the page when you share it.