Pork Chops with Fig and Grape Agrodolce

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

Cumple con las directrices editorialesEst. 2 min tiempo de lectura

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Versión en audio
Agregar a fuentes preferidas en Google

This elegant high-protein dish brings a sophisticated Italian flair to your dinner table. Succulent bone-in pork chops are pan-seared and oven-roasted to perfection, then paired with a classic agrodolce sauce. The name comes from 'agro' (sour) and 'dolce' (sweet), achieved here by simmering fresh black Mission figs and juicy red grapes in balsamic vinegar and honey. The resulting sauce is rich, syrupy, and beautifully balanced by the woodland aroma of fresh rosemary.

To cut through the richness of the fruit and meat, the dish is served with a vibrant, bitter leaf salad. Crisp radicchio and flat-leaf parsley are tossed in a bright lemon and Dijon mustard dressing, providing a refreshing contrast. It is an ideal choice for a weekend dinner party or a restorative midweek meal that feels truly special without requiring hours in the kitchen.

Ingredients for Pork Chops with Fig and Grape Agrodolce

4 (1"-thick) bone-in pork chops, preferably Frenched (about 900g )
1 1/2 cucharaditas de sal kosher, divididas
1 1/4 teaspoons freshly ground black pepper, divided
60ml de aceite de oliva virgen extra, dividido
180ml de vinagre balsámico
1/2 teaspoons crushed red pepper flakes (optional)
2 tablespoons plus 1 teaspoon honey, divided
475ml seedless red grapes, halved (about 275g )
230g fresh black Mission figs, halved
3 ramitas de romero
60g (1/2 stick) cold unsalted butter, cubed
1 cucharada de jugo de limón fresco
1/2 cucharaditas de mostaza de Dijon
1 small head of radicchio (about 275g ), leaves separated and cut into medium pieces
1 cup (loosely packed) parsley leaves

How to make Pork Chops with Fig and Grape Agrodolce

Preheat oven to 204°C. Season pork chops on both sides with 1 1/4 teaspoons salt and 1 teaspoon pepper.

Heat 1 tablespoon oil in a large skillet over high. Working in batches if needed, sear pork chops until browned, about 2 minutes per side. Transfer chops to a wire rack set inside a rimmed baking sheet; reserve pan drippings in skillet. Roast pork until an instant-read thermometer inserted into the centre registers 57°C, about 15 minutes. Let pork rest 5 minutes.

Meanwhile, heat skillet with drippings over medium-high. Add vinegar and cook, scraping up drippings with a wooden spoon. Stir in red pepper flakes, if using, 2 tablespoons honey, and 1/4 teaspoons salt. Add grapes, figs, and rosemary and stir to coat. Continue to cook, stirring occasionally, until sauce is thickened and fruit is softened, about 8 minutes. Remove from heat and stir in butter.

Whisk lemon juice, mustard, and remaining 3 tablespoons oil, 1 teaspoon honey, 1/2 teaspoons salt, and 1/4 teaspoons pepper in a large bowl. Add radicchio and parsley and toss to coat.

Divide radicchio salad and pork chops among plates. Top with agrodolce.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.