This crazy good pork chops with pear and fig compote recipe makes a meal that is so tender and juicy, thanks to the brining process prior to cooking. Made using both North Coast Apple Sauce and North Coast Apple Cider Vinegar, this recipe is sure to be a crowd pleaser.

Ingredients:

2 pounds boneless pork loin chops

3 cups water

3 tablespoons + 2 1/2 teaspoons salt

1 pear, diced

5 figs, quartered

1/4 yellow onion chopped

1/4 tablespoon extra-virgin olive oil

1 teaspoon fresh rosemary, finely chopped

1 cup North Coast Organic Apple Sauce

1 tablespoon butter, ghee, or avocado oil

1/2 cup North Coast Organic Apple Cider Vinegar

 

Directions:

Add the pork loin chops, water and 3 tablespoons of salt to a large bowl and brine the pork chops for 3-4 hours. The longer you brine it the better.

Preheat the oven to 450°. Line a baking sheet with parchment paper.

Add the pear, figs, onion, olive oil and 1 teaspoon of the salt to a separate bowl and stir to combine. Spread the pear, fig and onion mix onto the parchment-lined baking sheet and roast for 25 minutes.

Once roasted, add the ingredients to a blender and pulse several times to lightly chop up the ingredients. Remove the pulsed pear, fig and onion mix and add it to a bowl with the apple sauce and rosemary. Stir to combine and set aside.

Reduce the oven temperature to 400°.

Pat the pork chops dry with a paper towel and sprinkle with the remaining 2 teaspoons of salt and the pepper.

Heat a cast iron skillet over medium high heat and add the butter (or ghee or avocado oil). Once the oil is hot, place the pork chops into the skillet and sear the outside for 3 minutes on each side. Flip the chops and put them into the oven. Cook until they reach an internal temperature of 140-145°, about 6-7 minutes.

Place the pork chops on a platter, cover, and let the rest for 10 minutes.

Return the cast iron skillet to medium high heat. Pour the apple cider vinegar in with the pork drippings and reduce, gently scraping up the brown bits of goodness for about 5 minutes.

To serve, top with the pear and fig chutney and drizzle with the apple cider vinegar reduction. Salt to taste.

Pork Chops with Pear & Fig Compote

Course: Main Dish
Keyword: organic apple sauce