Balsamic and Fig Double Cut Pork Chops

Double cut, bone-in pork chops are the best (and most flavorful) way to have a pork chop in my personal opinion. Here's how to cook them, accompanied by a delicious complimentary sauce.

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For the Pork Chops:

2 pounds (about) double cut bone in pork chops (should be 2 chops)

1/2 teaspoon salt

1/2 teaspoon pepper

1 1/2 tablespoons oil (for pan and rubbing on chops)

For the Balsamic and Fig Sauce:

1 tablespoon butter

3 tablespoons fig jelly

4 tablespoons balsamic vinegar

sprinkle of salt and pepper

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Technique:

For the pork:

Heat pan with a drizzle of oil on medium-medium high heat.

Rub both sides of pork chops with oil, salt and pepper. Place in pan and cook for 9 minutes and then flip pork and cook another 9 minutes.

Remove chops and let rest.

For the sauce:

Turn pan down to medium-low and add butter, fig jelly, balsamic vinegar. Cook a few minutes to combine. Sprinkle with salt and pepper.

Plate pork chops, add sauce and enjoy.