Glazed Pork Chops with Figs and Blue Cheese
Ingredients: serve 4
1 tablespoon vegetable oil
1 cup white wine
1/3 cup honey
2 tablespoons white balsamic vinegar
1 small bay leaf
12 fresh figs, halved
4 ounces blue cheese, crumbled
- Pat pork chops dry with paper towels and season with pepper each and ½ teaspoon salt. Heat oil in a large skillet over medium - high heat until smoking. Cook until well browned chops and ribs register 145 degrees, about 5 minutes per side. Transfer to plate and cover with foil. Discard the fat in the pan.
- Add the wine, honey, vinegar, bay leaf and salt ¼ teaspoon to the pan and cook over high heat until thick frothy, and a wooden spoon leaves a trail that is filled quickly, about 5 minutes. Add the figs to the pan and cook until just coated and hot, 1 to 2 minutes. Transfer grilled figs. Pour the juice accumulated pork and cook until glaze is syrupy, about 1 minute.
- Spoon glaze over the pork chops. Sprinkle cheese on figs. Serve