• Jam: 10 figs either fresh or dried black mission figs, cut length wise with stems removed
  • 1/4 cup of water
  • 1/4 cup of honey
  • 3/4 cup of red wine
  • 1 tbsp of balsamic vinegar
  • 1 tsp of freshly chopped rosemary
  • ¬†organic Pork Chops: 4 pork chops, salt and pepper,
  • 2 tbsp of olive oil


Begin by combining all ingredients for jam in a sauce pan over high heat, let come to a boil, and then reduce to a simmer, let simmer for 35-40 minutes or until figs have softened and can easily be crushed with a fork, either leave as is, or puree in a food processor for a smoother texture, let jam refrigerate for at least 30 minutes while you prepare the pork

Preheat oven to 400, season pork chops with salt and pepper on both sides, add olive oil to a skillet pan over medium to high heat place pork chops in the skillet and sear for 4 minutes on one side, then flip over and sear for about another 1-2 minutes, remove skillet from heat

Transfer pork chops onto a greased baking sheet and bake for an additional 8 minutes to ensure the pork is throughly cooked and tender ( you may need more or less time depending on the thickness of your pork chops)

Once pork chops are through cooking, let them cool for about 3-5 minutes, place each pork chop on a plate and spread about 1 tbsp of the fig jam on top, enjoy!