Pork Chops w/Fig Jam Glaze, Roasted Green Beans & Potatoes

I think one of the things I loved the most about this dish was putting the oven to work double duty for both the potatoes and veggies! The sauce was super easy to make and tasted awesome...kids loved it as well! Well, my son did; my daughter not so much. No worries, more for me!



Ingredients (serves 4):

  • 4 Boneless Pork Chops

  • 4-5 Garlic Cloves

  • Potatoes

  • Green Beans

  • 2 tbsp chicken (or beef) concentrate

  • 2 tbsp fig jam

  • Extra virgin olive oil

  • Salt & Pepper


Start by pre-heating your oven to 450 degrees. Wash potatoes and green beans; cut potatoes in small cubes no larger than 1 inch. Chop ends off green beans if needed.


Potatoes & Green Beans

Place potatoes on baking sheet (I like to use a Silpat mat, but you could also use aluminum foil), along with a drizzle of olive oil, salt and pepper. Combine so all the potatoes are well coated and roast in the oven for 15 minutes. Remove from the oven and move potatoes to one side of baking sheet.


Toss green beans with a drizzle of olive oil, salt and pepper and place on baking sheet next to potatoes. Place back in the oven for 10-15 minutes or until both potatoes and green beans are done.


Pork Chops

I used boneless chops for this recipe (medium thickness) and started cooking them once the potatoes went in the oven and the green beans were prepped.


Pat the chops dry with paper towels (dry meat browns better; moisture on the meat will cause it to "steam" and not give you that beautiful golden brown crust.) Season with salt & pepper (sometimes I like to add garlic powder and onion powder.)


Heat a non-stick skillet with a light drizzle of olive oil over medium-high heat and place chops in the pan. Cook about 4-5 minutes on each side. While chops are cooking, peel and finely chop 4-5 cloves of garlic. Once chops are done, remove them from the pan and set aside.


Fig Jam Glaze

Using the same skillet as the chops, add a light drizzle of olive oil and add finely chopped garlic. Sauté for 30 sec to 1 minute. Don't let it burn! Stir in concentrated stock, fig jam, and 1/3 cup of water. Cook, stirring occasionally for 3-5 minutes until sauce thickens. Turn off heat (optional: stir in 1-2 tbs butter until melted).


Finishing Up

Either return chops to sauce and coat, or pour sauce over top of chops on the plate. Serve with roasted potatoes and green beans!

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