Fig And Balsamic Agrodolce Food

PORK CHOP AGRODOLCE

Steps:

• Combine the vinegar, garlic and thyme in a small saucepan. Bring to a simmer over medium heat. Continue to simmer until reduced by half, about 5 minutes. Add the honey and simmer until the mixture has thickened slightly, another 3 to 4 minutes. Stir in the butter and set aside.
• Preheat a grill pan over medium-high heat.
• Season the pork chops evenly on both sides with 1 teaspoon salt and 1/4 teaspoon pepper. Drizzle with the olive oil and place on the hot grill pan. Grill the first side until nicely browned, about 5 minutes. Flip the chops and grill for an additional 5 minutes on the second side. Baste the chops with some of the sauce and then continue basting and flipping until the chops are caramelized and slightly charred and the meat registers 150 degrees F on an instant-read thermometer. Remove the chops to a platter and allow to rest for 10 minutes. Serve drizzled with the remaining sauce.

PORK CHOPS WITH FIG AND GRAPE AGRODOLCE

Steps:

• Preheat oven to 400°F. Season pork chops on both sides with 1 1/4 tsp. salt and 1 tsp. pepper.
• Heat 1 Tbsp. 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 center registers 135°F, 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 Tbsp. honey, and 1/4 tsp. 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 Tbsp. oil, 1 tsp. honey, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add radicchio and parsley and toss to coat.
• Divide radicchio salad and pork chops among plates. Top with agrodolce.

FIG AND BALSAMIC AGRODOLCE

Steps:

• Drain any excess fat from the skillet. Melt 2 tablespoons of the butter in the skillet over medium heat. Add the shallots, and cook, stirring occasionally and scraping up any brown bits from the pan.
• Continue to cook until the shallots begin to soften, about 3 minutes. Add the figs and rosemary and stir to combine. Add the balsamic, bring to a simmer, and cook until the vinegar starts to thicken slightly, about 4 minutes. Add the broth and simmer until reduced slightly, about 10 minutes.
• Turn off the heat and slowly whisk in the 2 tablespoons cold butter. Serve immediately.

FIG BALSAMIC VINAIGRETTE

Steps:

• Simmer Figs in water until very soft.
• Puree with hand held wand.
• Keep on low heat, and continue until it reaches a thick consistency.
• Sweat shallots over medium low heat in olive oil, and cook until tender (about 15 minutes).
• Add sugar and cook another 5 minutes.
• Add to fig mix and puree again.
• Add vinegar.
• Bottle and refrigerate.

BALSAMIC FIG SAUCE

Steps:

• Combine all ingredients with 1/2 cup water in a saucepan.
• Cover; bring to boil over high heat.
• Reduce to a simmer; cook, partially covered, until fruit has broken down, about 20 to 30 minutes.
• Let cool slightly; remove thyme sprig.
• Press mixture through a large-holed sieve with a rubber spatula.