I love turning ordinary pork chops into something extraordinary, like these boneless pork chops with balsamic fig sauce. The quick and easy balsamic reduction highlights the rich flavors of the shallots and the natural sweetness of the dried figs – my secret, when it comes to jazzing up a midweek meal.
Pork Chops with Balsamic Fig Sauce, Easy Dinner
I love making this simplistic, tasty, somewhat-savory, somewhat-sweet pork chops with balsamic fig sauce. Over the years I’ve relied on boneless pork chops when I needed to make an effortless weeknight meal.
The quick cooking time, paired with this sauce, keeps the pork moist and delicious. Ready in just twenty minutes, including prep time, it’s a meal I can whip up no matter how busy my day was.
If you love flavorful boneless, pork chop recipes, make sure to also check out my sheet pan pork chops and my popular orange glazed pork chops.
Why I Love This Recipe
- Delicious: It tastes like I picked this up from a restaurant, it’s so flavorful and perfectly flavored!
- Flavor packed: Just like my pork marsala, the sauce is rich and delicious, with lots of depth.
- Inexpensive: I love how this budget-friendly meal tastes expensive! Try it for yourself to see.
- Super simple and quick to make: This pork chop recipe is foolproof to make and ready in 20 minutes.
Ingredients
Here’s what you’ll need for this pork and fruit skillet dinner:
- Salt and pepper – simple, but everything depends on it.
- Olive oil – for the quick sauté.
- Beef broth – builds the fig sauce base.
- Dried figs – sweet, chewy, and made for this sauce.
- Cornstarch – gives the sauce body at the end.
- Boneless pork loin chops – thin, tender, and fast-cooking.
- Shallot – softens into the sauce and adds depth.
How to Make Pork Chops with Balsamic Fig Sauce
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
Sauté
Preheat a large skillet over medium-high heat. Season both sides of your pork chops well, with salt and pepper.
Add your olive oil to the skillet and fry pork chops in batches (you don’t want to overcrowd the pan), about two minutes per side and remove them from the pan onto a plate. Cover and keep warm.
Add your diced shallot to the skillet you fried the pork chops in (don’t wipe it out) and sauté the shallot until softened, about three minutes.
Make the Balsamic Fig Sauce
- First, add the beef broth, balsamic vinegar and diced figs to the softened, sautéed shallots.
- Secondly, bring the broth mixture to a boil and simmer until reduced by half, about seven minutes.
- Meanwhile, in a separate small bowl, make a slurry with cornstarch and one tablespoon of water, make sure cornstarch is completely dissolved and not lumpy.
- Slowly add the cornstarch slurry to the broth mixture and whisk for one minute.
Finish the Pork Chops
Add pork chops back to the pan and cover. Simmer them in the sauce for two to three or until meat is cooked through.
Remove the pork chops from the pan and pour the balsamic fig sauce all over the top. Serve them immediately.
Serving Suggestions
There is nothing better than a big, buttery serving of mashed potatoes sitting alongside these pork chops with balsamic fig sauce. In keeping with the spirit of this being a weeknight meal, my Instant Pot mashed potatoes take about the same amount of time as this pork recipe and are amazing! Rice pilaf and a side of vegetables would also be a winning combination, with a slice of cheesy bread.
Recipe Tips
Here’s what helps make this dish work every time:
- Let the pork rest on the counter while you prep. It cooks more evenly when it’s not ice cold.
- Add the cornstarch slurry slowly and whisk as you pour so it blends smooth.
- Don’t overdo the finish, thin chops cook fast and stay tender when you pull them early.
- If fig and balsamic fruit reduction work for you, wait until you taste fruit and fire together in my pineapple habanero hot sauce.
Storage
- Keep leftovers in a covered dish in the fridge for up to 3 days.
- Reheat gently in the microwave, it keeps the pork juicier than the stovetop ever does.
Frequently Asked Questions
- Is this sauce the same as a balsamic deduction?
Technically this is a reduction, since I’m taking the balsamic vinegar and reducing it by half. What makes this reduction a little different is that I add shallots to the balsamic, so it’s not exactly a classic reduction, but still a reduction, if that makes sense. - Can I switch out the protein?
I’ve made it with skinless, boneless chicken thigh cutlets and it was good.
For another pork and fruit combo, my vanilla cider pork with caramelized pears is creamy and sweet, made with hard cider and vanilla instead of balsamic.
More Recipes Featuring Pork Chops
- Pork Chops with Sweet and Sour Apples
- Juicy Grilled Pork Chops
- Parmesan Crusted Pork Chops
- Apricot Glazed Grilled Pork Chops
This post may contain affiliate links. Please read my disclosure policy.
Pork Chops with Balsamic Fig Sauce
Equipment
Ingredients
- 1.5-2 lbs. boneless pork loin, thin sliced chops
- salt and pepper
- 2 tbsps olive oil
- 1 large shallot, finely chopped
- 2 cups beef broth or stock
- 1/4 cup balsamic vinegar
- 9 dried figs diced
- 1 tbsp cornstarch
Instructions
- Preheat a skillet over medium-high heat. Season both sides of your pork chops with salt and pepper.1.5-2 lbs. boneless pork loin, thin sliced chops, salt and pepper
- Add olive oil and fry pork chops in batches, 2 minutes per side and remove from pan; keep warm. Add shallot to the pan and cook until softened, 3 minutes. Add beef broth, balsamic vinegar and figs. Bring to a boil and simmer until reduced by half, about 7 minutes. In a separate small bowl, make a slurry with cornstarch and 1 tablespoon of water, until cornstarch is completely dissolved. Slowly add the cornstarch slurry to the broth mixture and whisk for 1 minute.2 tbsps olive oil, 1 large shallot, finely chopped, 2 cups beef broth , 1/4 cup balsamic vinegar, 9 dried figs, 1 tbsp cornstarch
- Add chops back to the pan and cover. Simmer 2-3 minutes or until meat is cooked through. Remove the chops from the pan and pour sauce all over. Serve immediately.
Video
Notes
Nutrition
Have you made these Pork Chops with Balsamic Fig Sauce? I’d love to hear how they turned out — leave a comment below and let me know.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Asthmagirl says
Lovely… Where did I leave those figs???
Here figgy, figgy!
Maureen says
This looks great. I love the combo of figs and pork. I make a simple pork tenderloin that I stuff with chopped figs, and gorgonzola. Super simple, and deliciously deceiving. Better than chicken anyday!
kate says
i love the figs standing in a line photo, and that meal looks so good, i’m wondering how i can duplicate in a meatless way. i’ll let you know what i figure out. yum. in all kinds of ways.
Kevin says
Those pork chops look so good! The fig and balsamic reduction sounds really tasty. I like the step by step photos!
Michael Mohammadi says
Wow, these look amazing! I’ve gotta tell you, I love the way you layout the recipes with step by step photo’s. Easy to follow and most of all, looks fun and delicious wanting me to try it at home!
Keep it coming 🙂
Deborah says
Yum! This was delicious!
Chronicles of a Country Girl says
Hey, I want a magical kitchen friend, too! And I’d like to prepare gourmet food and settle discrepancies among my vegetables while in my underwear.
YOU ROCK, NOBLE PIG!!!
pam says
Yay! I have everything to make this! I’ve bookmarked it, can’t wait to try it!
Maggie says
You are so awesome. You just make EVERYTHING sound interesting and fun and worthwhile. Even – *gasp* – cooking!
peabody says
These pork chops were fabulous!
amy says
Okay, honestly I don’t know about the figs. Figs scare me. But I am a sauce girl, and that sauce looks DIVINE. So I’m thinking I will definitely try this one!
Brandy says
I know I’m coming to the party late but I just wanted to add:
1) This is an amazing recipe and oh so good
2) There are no figs in the state of Louisiana – we have a strict ‘no figs allowed’ policy – so I used dates instead and it was still really good.
Thanks for the recipe!
ruthie says
I stumbled upon this yesterday and made it tonight. So tasty and easy. Can’t wait to make it again. Thanks!
Seduction Meals says
I just stumbled on this recipe and stopped dead in my tracks. Great job! This is a deliciously seductive dish.
Doug says
Hey, I love this recipe! The figs make it, and I love to cook with shallots. Tomorrow night is liftoff. Keep it coming!
Another Doug says
I’m trying this one tonight. I love figs, shallots, and balsamic vinegar. Combined they should make a great sauce.
Stefani says
Love the detailed pictures.
harmony says
food porn! *drool*!!
.. i didn’t have beef stock, but i had chicken… waiting on it now!hope its still as awesome!
Kathy says
I thought this would be a wonderful dish because I love figs, pork and balsamic – it was easy and looked good, but I thought the seeds were just too much and took something from the dish. Another dried fruit without seeds might work, I’ll have to try it.
Sarah says
I *just* got done cleaning up after making this for a dinner party with a couple of friends, and they were a HUGE hit! I’m so making them again!!
Naz says
trying something similar tonight, using chicken stock instead of beef, and dried cranberries instead of figs (all i had on hand). also dredging the pork chops ahead of time in flour. we’ll see how it turns out!
Danielle says
This looks fantastic! I can’t wait to make it!
Kathleen says
This looks super yummy! Can’t wait to try it. I make a similar dish with chicken but pork sounds much better. Thanks for sharing!
internet dating says
Hi,
When i kiss my girlfriend on her lips her upper lip get swallow and become red in color what to do?
Laura L. says
What would you recommend this be served with? Both sides/wine? I’ve had this bookmarked forever and I’m finally going to try it.
Laura L. says
Where can I buy figs? I went to two different stores on a mission to make these chops and have yet to find them! Is there something else I can substitute for them if I can’t find them?
Noble Pig says
Interesting. Dried figs are in every grocery store I shop, from small Mom & Pops to big chain stores. I have tried this with other dried fruit and it’s just not the same. The figs are usually in the snack aisle next to the raisins. Good luck.
Noble Pig says
This is perfect with mashed potatoes and asparagus. As for the wine, Syrah is my choice.
KelleBelle says
This recipe sounds divine! I will be making this next week for the inevitable “what do we want for dinner?” night. And I love your commentary on each ingredient, especially that sad police line-up of the dried figs. I half-expected little prisoner numbers under each one. I’m a new fan of this blog!
Partypoodle says
This entrée is delicious. When I made it for my 89 year-old mom, I used chicken breasts. I asked her, “How do you like the figs?” She replied, “This isn’t pig, it’s clearly chicken!” I smile every time I pull the recipe out to use it.
I LOVE the photos, thanks for all you do!
Cherisse says
Made this today and it was a big hit! New to your site and enjoying it very much. Can’t wait to try more recipes.
Marni says
I wonder if fresh figs would work…I’ve never found dried figs here, but right now the market has fresh.
Kelly says
Took this recipe and ran with it in a bit of a different direction. I used 2 tablespoons of Chambord and 1 heavy tablespoon of triple berry preserves in stead of figs. Served with garlic cheese mashed potatoes. Delicious!
Renee says
yum!!! I just recently made something similar! I work for Vom Fass and we have this amazing fig-chili balsamic vinegar. I reduced the vinegar with shallots and beef broth and made a glaze for the pork chops! It was delicious… And added a little spicy kick. I also used it for a marinade for chicken and grilled it. We have just a fig balsamic too if you don’t like spicy 🙂 I was really excited to see your post! I think more folks need to use figs!! They are amazing! You should check out our vinegars… So many yummy possibilities! I love experimenting.
Peggy Finger says
Even easier using shallot infused olive oil and fig balsamic! Thanks for the idea for my next tasting. I love your site and I use your recipes often.
Lynn says
I have not tried this yet but your writing cracked me up! Thanks for the smile!! 🙂
Angela says
Your instructions are hilarious. Usually I scroll through recipe posts with a silent hatred for the person telling me about the young waiter in Greece blah blah…. Way to go and I will be making this.
Sara Coleman says
Holy smokes we loved the flavors in these pork chops! We made them with mashed cauliflower!
wilhelmina says
I was so excited when I saw this recipe and realized I had leftover figs from holiday baking still in my pantry! This is amazing!!! I served it over chicken, as I was out of pork, and it was incredible!
Katie says
This recipe is AMAZING! I love the way to cook these so the pork is super moist.
Toni says
This is so good!! That sauce is a really a must-make!
Marie says
So this was an absolutely fabulous recipe! It has so flavor from the balsamic fig sauce and turns out perfect every time I make it.
Kristen says
These pork chops were delicious and the balsamic fig sauce added so much flavor.
Melika says
These pork chops were so tender and delicious. My whole family love them, we cannot wait to make them again! The balsamic fig sauce was mouthwatering. I served them with mashed potatoes to soak up the sauce and green beans. Just fantastic!
jess says
These pork chops were everything that I wanted them to be and more! thank you so much for sharing this amazing recipe