Pork Chops with Port Wine Fig Pan Sauce (and a Giveaway!)

This post is brought to you by Kitchen PLAY and Valley Fig. As always, all thoughts and opinions are my own.

I was lucky enough last October when at the PMA Fresh Summit to meet some of the folks from Valley Fig and Orchard Choice. I even received a gift from them:

Balsamic Vinegar

Recently, I also received another gift from them, one I didn’t get to try at Fresh Summit:

Orchard Choice Fig Spreads

Fig Spreads, in four varieties:

(Not pictured is the bag of dried figlets I also received…The bambino came looking for a snack, and rather than him get into chips or cookies, I asked if he wanted to try a fig. He agreed, ate a couple, then took one to Jay. Later, Jay came for the rest of the bag, and long story short, I didn’t even get to try them before they were gone! But that says they’re good, since they disappeared so quickly.)

I held off on opening the fig spreads, until I had a chance to taste all four, and settled on a recipe I wanted to use that would incorporate one of them.

Pork Chops with Port Wine Fig Pan Sauce

And so, Pork Chops with Port Wine Fig Pan Sauce were created (pretend there’s a dried figlet or two there as a garnish).

Pork Chops with Port Wine Fig Pan Sauce

These are just your basic pan-fried pork chops, but the pan sauce is what makes these so decadent and rich. Jay and I both agreed that our only complaint was that there wasn’t more pork to pour it over!

Yield: 4

Pork Chops with Port Wine Fig Pan Sauce

Pork Chops with Port Wine Fig Pan Sauce


  • Salt & pepper to taste
  • 4 top loin pork chops, boneless or bone-in
  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 1/2 C Orchard Choice Port Wine Fig Spread
  • 1 C chicken stock
  • 1/4 C cold heavy cream


In a large measuring cup or small bowl, whisk together the chicken stock and fig spread. Set aside.

In a large skillet, heat the butter and olive oil over medium heat. Season both sides of the pork chops with salt and pepper.

Cook the pork chops until nicely browned on each side, about 4-5 minutes, depending on how thick they are. Remove from the heat and cover loosely with foil.

Pour off all but about a Tbsp. of the butter/olive oil, and return the pan to the stove. Add the fig spread/chicken stock mixture, and scrape up any browned bits using a wooden spoon. Bring the mixture to a boil, and allow to reduce by about half, stirring occasionally.

Using a whisk, add the heavy cream, and whisk constantly until the cream is fully incorporated. Continue whisking until the mixture has thickened. Serve over the pork chops.

Did you make this recipe?

Tag it on Instagram using #tramplingroserecipes

You too have a chance to win your own set of fig spreads and a bag of figlets too. Just leave a comment about which of the fig spreads you’d like to try, or what you might make with them. I’m thinking the California Orange would also make an excellent pan sauce for pork chops, and the Balsamic Pepper would be good on just about anything! But I’d love to hear any suggestions you have.

DETAILS: This contest will run from now until 6 PM CST on Friday, February 20th, 2015. It is open to US residents only, and Valley Fig cannot ship to PO Boxes. The winner will be chosen using Random.org, and will have 48 hours to respond, before a new winner is chosen.

DISCLOSURE: I received the above products to review from Valley Fig, who are sponsoring this giveaway, and will provide the same package to one of my readers. No other compensation has been given.

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10 Replies to “Pork Chops with Port Wine Fig Pan Sauce (and a Giveaway!)”

  1. Pining for the balsamic pepper…thinking it might be good drizzled over salmon? Mmmmm….

    • It’s too bad I don’t care for salmon, but I bet Jay would love that. I was originally going to use that or the California Orange for the pan sauce, but those two seem to be what everyone else doing this campaign has chosen. I wanted to be a little different. :)

  2. I’d like to try the Balsamic Pepper Fig Spread. I would probably use it on English Muffins or toast.

  3. I would like to try it on my sour dough toast, and I would also like to try it on my baked chicken! It sounds so delicious I think I would just love to use in a lots of different recipes!

  4. I’d like to try the California Orange first. I bet it would make a yummy filling for thumbprint cookies, or as in the middle of a macaron. I Love figs, so I might just eat them with a spoon :)