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Pork Chops with Fig and Grape Agrodolce image

Fresh figs and grapes cooked in balsamic vinegar and honey make an addictively sweet and sour sauce for pork chops in this seasonal fall dinner. A pleasantly bitter radicchio salad offsets all that sweet and sour in just the right way-you're going to want dip it in the sauce as you eat.

Provided by Anna Stockwell

Categories     Gluten-Free and Fresh     Wheat/Gluten-Free     Dinner     Pork     Pork Chop     Radicchio     Grape     Fig     Rosemary     Fall

Yield 4 servings

Number Of Ingredients 15

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


  • Preheat oven to 400°F. Season pork chops on both sides with 1 1/4 tsp. salt and 1 tsp. pepper.
  • Heat 1 Tbsp. oil in a large skillet over high. Working in batches if needed, sear pork chops until browned, about 2 minutes per side. Transfer chops to a wire rack set inside a rimmed baking sheet; reserve pan drippings in skillet. Roast pork until an instant-read thermometer inserted into the center registers 135°F, about 15 minutes. Let pork rest 5 minutes.
  • Meanwhile, heat skillet with drippings over medium-high. Add vinegar and cook, scraping up drippings with a wooden spoon. Stir in red pepper flakes, if using, 2 Tbsp. honey, and 1/4 tsp. salt. Add grapes, figs, and rosemary and stir to coat. Continue to cook, stirring occasionally, until sauce is thickened and fruit is softened, about 8 minutes. Remove from heat and stir in butter.
  • Whisk lemon juice, mustard, and remaining 3 Tbsp. oil, 1 tsp. honey, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add radicchio and parsley and toss to coat.
  • Divide radicchio salad and pork chops among plates. Top with agrodolce.

Pawan Menuka
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This recipe was a little too sweet for my taste. I would recommend using less sugar in the agrodolce.

Elize Corneelse
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I've made this recipe several times and it's always a crowd-pleaser. The pork chops are always juicy and flavorful, and the agrodolce is the perfect balance of sweet and sour. I highly recommend this recipe.

Ishaya Promise
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This is one of my favorite pork chop recipes. The agrodolce is always a hit with my family and friends. I highly recommend this recipe.

Faatimah Khan
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I followed the recipe exactly and the pork chops turned out perfectly. The agrodolce was also delicious. I would definitely recommend this recipe.

Anne Wanjiru
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The pork chops were a little dry, but the agrodolce was delicious. I would recommend using a different cut of pork chops next time.

Dr Believe
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I'm not a huge fan of pork chops, but this recipe changed my mind. The agrodolce was the perfect complement to the pork chops, and the whole dish was cooked to perfection. I will definitely be making this again.

Md shemanto
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This recipe was easy to follow and the results were amazing. The pork chops were tender and the agrodolce was delicious. I will definitely be making this again.

brandon workman
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I made this dish for a dinner party and everyone loved it. The pork chops were juicy and flavorful, and the agrodolce was the perfect accompaniment. I will definitely be making this again.

rana abdulwahab
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The pork chops were cooked perfectly and the agrodolce was delicious. I would definitely recommend this recipe.

Mh Nabi Rahimi
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This pork chop dish was a hit with my family! The fig and grape agrodolce was the perfect balance of sweet and tangy, and it really complemented the pork chops. I will definitely be making this again.