Rosemary Pork Chop with Fig-Balsamic Glaze Blue Cheese Potatoes

Name: Rosemary Pork Chop with Fig-Balsamic Glaze Blue Cheese Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: European, French, Mediterranean
Ingredients: 2 boneless pork chops; 12 ounces fingerling potatoes; 1/8 ounce parsley; 1/8 ounce rosemary; 1 shallot; 1 ounce crumbled blue cheese; 3 tablespoons red wine; 1 ounce fig jam; 1 tablespoon balsamic vinegar; 3 packets unsalted butter; olive oil; kosher salt; black pepper; baking sheet; 10" medium pan

6 steps

Prep:15minCook:35min

Rosemary Pork Chop with Fig-Balsamic Glaze Blue Cheese Potatoes This chic, French-inspired dish is packed with fresh herbs (rosemary seared into pork chops, and parsley tossed with roasted potatoes) plus familiar punches of blue cheese and tangy balsamic. We stir the vinegar into the flavorful pan drippings left by the pork, along with fruity fig jam. Then, it's time to monter au beurre—adding butter to the sauce off heat so it melts slowly and emulsifies without separating. 25—35 minutes 580 calories per serving

Updated at: Wed, 27 Nov 2024 17:07:20 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1768.3 kcal (88%)

Total Fat159 g (227%)

Carbs39.4 g (15%)

Sugars11 g (12%)

Protein47.6 g (95%)

Sodium672.7 mg (34%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2pork chops

boneless

12 ouncesfingerling potatoes

0.13 ounceparsley

0.13 ouncerosemary

1shallot

1 ounceblue cheese

crumbled

3 tablespoonsred wine

1 ouncefig jam

1 tablespoonbalsamic vinegar

3 packetsunsalted butter

10 "pan

Instructions

Step 1

Prepare ingredients Preheat oven to 450F. Rinse all produce. Halve potatoes. Roughly chop parsley (the stems are actually quite tender, so we've kept them here for extra flavor). Strip rosemary leaves, discarding stems, then mince. Peel shallot and mince.

Step 2

Roast potatoes On a baking sheet, toss potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper as desired. Arrange cut-side down in a single layer (see recipe tip) and roast until golden, 14—16 minutes. Move on to Step 3, but don't forget to come back for this: Once roasted, add blue cheese and parsley to sheet with potatoes and toss to combine.

Step 3

Sear pork chops While potatoes roast, pat pork chops dry with paper towel; rub all over with rosemary, 1/2 teaspoon salt, and pepper as desired. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add pork and sear until browned and cooked through, 3-5 minutes per side. Transfer pork to plate and set aside to rest. Reserve juices (and any rosemary left behind) in pan for the next step.

Step 4

Saute Shallot While pork rests, return pan to medium- high heat with 2 teaspoons olive oil. When oil is shimmering, add shallot and sauté, stirring, until softened, about 2 minutes. Add red wine and cook, scraping up browned bits from bottom of pan, until liquid is almost fully evaporated, 1—2 minutes (see recipe tip).

Step 5

Finish fig-balsamic glaze To pan with shallot, still over medium-high heat, add fig jam and balsamic vinegar. Cook, stirring, until combined and warmed through, about 1 minute more. Remove pan from heat. Stir in butter to melt and combine. Taste and add salt and pepper as desired.

Step 6

Plate rosemary pork chop Cut rested pork chops into h-inch slices, then transfer to serving plates and drizzle with fig-balsamic glaze. Serve with blue cheese potatoes and enjoy!