For extra flavor, try adding fresh herbs like thyme or rosemary to the sauce.
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- Yield:serves 2
- Active time: 30 minutes
- Total time:30 minutes
- 2 bone-in rib or center-cut chops (4 to 6 ounces each)
- 5 tablespoons plus 1 teaspoon extra virgin olive oil, divided
- Kosher salt and freshly ground black pepper
- ½ cup low-sodium chicken broth
- ½ cup white wine
- 2 tablespoons cold butter
- 5 ounces baby arugula
- 8 ounces mozzarella, torn into small pieces
- 2 medium shallots, thinly sliced (about 3/4 cup)
- 12 fresh figs, stemmed and halved
- 2 tablespoons sherry vinegar
Coat the pork chops with 1 teaspoon of oil and season well with salt and pepper. Heat 1 tablespoon olive oil in a 10-inch skillet over high heat until lightly smoking. Add the pork chops and cook until first side is nicely browned, 4 to 6 minutes. Flip and continue to cook until the internal temperature registers 145°F on an instant read thermometer, about 3 minutes longer. Transfer to a plate and tent with foil.
Return skillet to heat and add 1/2 cup of shallots. Cook, stirring, until softened, about 2 minutes. Add the broth and wine, stirring to scrape any brown bits on the bottom of the pan, and bring to a boil. Simmer until sauce is reduced to 1/2 cup, about 5 minutes. Remove from heat and stir in cold butter until emulsified.
While sauce reduces, combine the arugula, mozzarella, remaining 1/4 cup of shallots, and figs. Combine sherry vinegar and remaining 1/4 cup live oil in a small bowl and whisk with a fork to combine. Season to taste with salt and pepper.
Return pork chops to skillet, coat with sauce, and tranfer to a plate. Dress salad (you may not need all dressing) and serve with pork.