Fig and Pig Pork Chops

by Sabrina Snyder

Last Update:

7 Comments

4.67 from 3 votes
4 Servings
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
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Fig and Pig Pork Chops are an easy and delicious elevated weeknight dinner. The best part is it only uses one pan!

Pork Chops make a quick and easy dinner that you can sear on the stovetop in a matter of minutes. With this Dinner Recipe, that same basic process is used, then a delicious bacon and fig topping is added for even more delicious flavor.

Sabrina’s Fig and Pig Pork Chops Recipe

This delicious pork chops recipe has quickly become a family favorite. The savory and sweet flavors are a winning combination for all ages, so don’t be afraid to serve it up to your family. Prepping the flavorful pork with the sweet and salty blend of figs, honey, and crispy bacon gives is a complex and irresistible flavor. It’s the perfect way to dress up easy pork chops for dinner.

Recipe Card

Dinner, then Dessert

Fig and Pig Pork Chops Recipe

Fig and Pig Pork Chops are an easy and delicious elevated weeknight dinner. The best part is it only uses one pan!
Yield 4 Servings
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Pork chops with sauce on a platter
PrintRate

Ingredients
 

  • 4 slices bacon , thick cut, diced
  • 4 pork chops , boneless loin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 cup chicken broth
  • 1 cup fig preserves
  • 2 tablespoons honey

Instructions

  • Add bacon to a large skillet on medium heat.
  • Cook until crisp, then remove bacon and reserve two tablespoons of bacon fat.
  • Season pork with salt and pepper and add to skillet on medium-high heat.
  • Sear the pork on both sides until the pork is cooked through, about 8-10 minutes total.
  • Remove pork chops, add in chicken broth, fig preserves, and honey.
  • Bring to a simmer, add in bacon and cook for 2-3 minutes until thickened.
  • Pour the sauce over the pork chops.

Nutrition

Calories: 399kcal | Carbohydrates: 48g | Protein: 33g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 98mg | Sodium: 727mg | Potassium: 619mg | Fiber: 1g | Sugar: 36g | Vitamin A: 5IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg

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About this Recipe

Along with how tasty this dish is, it’s also oh-so-easy to make! After cooking the bacon, the pork chops only take 8-10 minutes to sear on the stovetop. It’s a fantastic method to make pork, because you just add the chops to a skillet, cook for a few minutes, and flip to finish. It honestly couldn’t be easier. Then you just whisk together the amazing sauce, cook until it’s thickened, and drizzle it over the chops before serving.

Ingredients

  • Pork Chops: Pork chops are the perfect cut of meat to use for this recipe. They’re easy to cook quickly, somewhat lean, and they have a naturally slightly sweet flavor.
  • Bacon: The thick-cut bacon is a great addition to this recipe that makes it an instant crowd-pleaser. After cooking, the bacon to crispy perfection, it is added to the simple fig sauce and used to top off the pork chops.
  • Fig Preserves: Using fig preserves is an amazing way to get lots of concentrated sweet and fruity fig flavor in the sauce. It easily mixes with the chicken broth and cooks down into a thick and sticky sauce that adds lots of depth to the pork.

What to Pair With

As you’re prepping the dinner on the stovetop, it’s easy to prepare some sides in the oven. That way, you don’t have to worry about having a bunch of pots and pans on your stove at once. Try making roasted green beans, Garlic Crispy Potatoes, or Oven Roasted Brussels Sprouts to go along with this dinner.

How to Store

  • Serve: Delicious pork chops can keep well at room temperature for up to 2 hours.
  • Store: If you have leftovers, transfer pork to an airtight container to store in the fridge for 3-5 days.
  • Freeze: You could also freeze the pork to keep them for a longer period. The recipe can stay good in the freezer for up to 6 months.

Frequent Questions

What are figs?

If you were to ask, most people would tell you that figs are a fruit. Technically they are not. Inside each fig are a bunch of seeds and flowers. It is the sweet juice inside the fig that allows us to treat them like fruit to cook with or even make preserves out of them.

How can I make sure my Pork Chops don’t dry out?

Searing the pork chops the way this recipe calls for will help ensure the juices stay inside the pork. When you’re nearing the end of the cooking time use a thermometer to check the internal temperature and watch it closely to make sure it reaches, but does not go over 145 degrees.

Variations

  • Seasonings: You can add some extra flavors to this recipe with fresh ginger, garlic salt, minced garlic cloves, fresh thyme leaves, parsley, basil, white pepper, or onion powder. You can also add some moderate heat to the dish with red pepper flakes.
  • Caramelized Onions: Fig and Bacon Pork Chops would taste amazing with caramelized onions. You can make them by slicing up yellow onions and adding them to a pan with 2 tablespoons of olive oil. Then cook until caramelized. You can use the onions to top off the pork chops along with the fig sauce.
  • Balsamic-Fig Sauce Recipe: For a tangy balsamic vinegar sauce, use ½ cup of balsamic vinegar to replace half of the chicken broth in the recipe.
  • Chicken: If you don’t like pork, you can swap out the Pork Chops for chicken breasts in this recipe. Just prepare everything the same way. You want the internal temperature of chicken breast to reach 165 degrees and then you’ll know it’s finished.

More Delicious Pork Recipes

Pig and Fig Pork Chops Collage

Photos used in previous versions of this post:

Collage of prepping and cooking pork chops
Collage prepping bacon and fig sauce
Pork chops on a serving platter served with sauce
Close up of pork chops served on a white platter

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. First off I have been a long time fan and this is my first review, my daughter in college uses your site regularly. That being said, this is my favorite recipe, I just finished dinner and oh my word so scrumdelicious. Here in Ohio we have Frog jam (fig, raspberry, orange and ginger) I’m always looking for recipes to incorporate it in and wow oh my goodness lip smacking heaven! It was just the two of us tonight so we have enough sauce to top scrambled eggs for Sunday breakfast that I’ll probably be dreaming about all night. Thank you for all your hard work when I have “cooking block” I can always count on your recipes to come to the rescue.

    Reply

    1. Thanks so much Dawn for taking the time to share your experience, your kind words and five star review…means alot.

      Reply

  3. Made these Fig and Pig Pork Chops last night..they were AWESOME. Tender, full of flavor, and not time consuming.
    Family wants them again tonight. Thank you for another amazing recipe.

    Reply

    1. Hi Julie, so sorry for the late reply. First, thanks for bringing this to my attention. I’ve corrected the recipe! And…did you happen to try the recipe and if so, what did you think?

      Reply