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.
- 1/2 cup Fig Spread
- 1/4 cup rice wine vinegar
- 1 tbsp chili paste
- 2 garlic cloves, crushed
- 1 tbsp low sodium soy sauce
- sea salt & black pepper
- 4 pork chops, bone-in
- 1 tbsp extra virgin olive oil
- 1 bird’s eye chile, sliced
- 1 bunch fresh basil (about 10 leaves, torn)
Whisk together fig spread with vinegar, chili paste, garlic, soy sauce and salt and pepper. Coat both sides of the pork chops with fig marinade.
Place extra virgin olive oil in a cast iron skillet and heat until medium hot. Place the pork chops in the pan with chiles and cook each side until golden brown, about 4 minutes per side. Add the basil and turn off the heat. Cover the skillet and let the pork rest for 8-10 minutes before serving