Divina Fig Spread becomes the star ingredient when paired with pork and Brussels sprouts in this recipe as it provides a sweet brightness that will wow your family at dinnertime. We love adding fig spread to all our veggies before roasting but they’re especially perfect for sprouts, carrots and sweet potatoes.
INGREDIENTS
1/2 cup Divina Fig Spread
1/4 cup rice wine vinegar
1 tbsp chili paste
2 garlic cloves, crushed
1 tbsp low sodium soy sauce
4 bone-in pork chops
1 tbsp extra virgin olive oil
1 bird’s eye chili pepper, sliced
1 bunch fresh basil, torn
Salt and freshly ground black pepper, to taste
INSTRUCTIONS
- In a medium bowl, whisk together the Divina Fig Spread, rice wine vinegar, chili paste, garlic, soy sauce and salt and pepper.
- Coat both sides of the pork chops evenly with the fig marinade.
- Place extra virgin olive oil in a cast iron skillet and heat until medium hot
- Add the pork chops and sliced chili peppers to the skillet and cook until golden brown, about 4 minutes per side.
- Add the torn basil and turn off the heat.
- Cover the skillet and let the pork rest for 8–10 minutes before serving.
