15-Minute Fig-Glazed Pork Chops Recipe: This Little Figgy Went to Market by Donna John
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Pork chops are a go-to ingredient at my house. Thin-cut bone-in pork chops and boneless pork chops are so quick to prepare on busy weeknights or lazy weekends. This fig-glazed pork chop recipe is one of the quickest and tastiest recipes I've made in a while.
The pork chop recipe has five ingredients and cooks in less than 10 minutes. Yes, less than 10 minutes! Boneless pork chops are seasoned with salt and black pepper and quickly cooked in a skillet until browned and just cooked through. The pork chops are removed to a plate so you can make the quick fig thyme sauce. Start by adding chicken stock concentrate (think Better Than Bouillon), water and fresh thyme sprigs to the skillet to deglaze and get all the brown bits off the bottom of the pan. Next comes the fig jam and butter. When the butter melts, put the pork chops back to coat them in the sauce. Done.
If you prefer pork chops with a bone, use bone-in chops. You could also use any jam you like for a different flavor profile. Serve this glazed skillet pork chop recipe with your favorite side dishes. I served mine with garlic mashed potatoes and roasted carrots. This pork recipe can easily be doubled to feed four.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Ingredients
- 2 boneless pork chops
- 2 teaspoons chicken stock concentrate
- 1/4 cup water
- 3 sprigs fresh thyme
- 2 tablespoons fig jam
- 1 tablespoon butter
Here's how to make it:
- Season the pork chops with salt and pepper. Heat a little olive oil in a skillet over medium-high heat and cook the pork chops until browned and just cooked through. Remove to a plate.
- Reduce the heat to low. Add the chicken stock concentrate, water and thyme sprigs to the pan. Cook, stirring, about 1 to 2 minutes. Add the butter and fig jam. Stir until butter melts.
- Put the pork chops back into the sauce and toss to coat. Remove thyme sprigs.
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