Filming at the Wicked Tuna Restaurant in Murrells Inlet SC, Chef Ed Dombrowski serves up a Pork Chop with a fig, Vidalia onion and rosemary sauce.
Pan Seared Pork Chop with Fig, Sweet Onion and Rosemary Sauce
2 Bone In Pork Chops (approx 1 ½ inches thick)
2 tbl butter
2tbl cooking oil
6oz of fig preserves
1 med sweet onion (sliced)
1 spring of fresh rosemary (fine chopped) or 1 tsp of dried chopped rosemary
Salt, pepper and garlic powder
Preheat your oven to 350 degrees. Preheat a sauté or cast iron pan to medium high. Generously season your pork chops on both side with salt , pepper and garlic powder. Add oil to pan . When oil is hot place the chops in the pan and sear each side for about 2 minutes to get a nice crust on them. Transfer the chops in the same pan to the oven. Cook for approximately 10 minutes. Use a thermometer to check temperature of meat. Cook it to 145 degrees for medium. When finished pull from oven and let them rest on counter for 10 mins.
Meanwhile heat a sauté pan, add butter and melt. Add and sauté onions until translucent (about 5 minutes). Add the rosemary and stir. About a minute later pour in fig preserves and stir to soften and incorporate the flavors. Simmer for 5 mins. Shut of heat and add the butter. Stir again. Ready to serve.
Place pork chop on plate and spoon the sauce over the chops. Serve with your favorite vegetables. I like our Lee’s Farms pickled Brussels sprouts on the side. The tartness compliments the sweet sauce.