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    Home » Meat

    Pork Chops with Marsala Fig Sauce

    Published: Sep 10, 2019 · Modified: Jun 5, 2023 by Tammy Circeo · This post may contain affiliate links · 2 Comments

    Yum
    Jump to Recipe Print Recipe

    Fresh figs and Marsala are two flavors that go together so deliciously! When they are served on top of grilled pork chops, you have a marriage made in heaven. Pork Chops with Marsala Fig Sauce? Yes, please!

    Two grilled pork chops on a vintage platter with figs and sauce

    This post may contain affiliate links which means that if you click them and purchase something, I get a little commission. Thank you for your support.

    Talk to me about figs.


    Well, until I had to write about figs, I only knew that they were luscious, sweet, and very well used in jam! After looking up more information on them, I found that they are part of the mulberry family, that they are gummy with latex before they are optimally ripe, that there are many more varieties than the three or four that we most familiar with, and that the trees never bloom because the flowers are on the inside producing all those tiny seeds that give the fig just a bit of crunch.

    They are definitely a beautiful fruit! The ones we know best are Black Mission, Brown Turkish (also known as Spanish Mission), Adriatic, and Calimyrna. I recommend Black Mission or Brown Turkish for this recipe.

    Figs cut in half on the cutting board

    Figs are soft and can go bad pretty quickly which is why I think many people just make jam out of them rather than serving them fresh. When I buy them, I usually look carefully through the carton for any that are spoiled already and trade them out with figs from other cartons!

    How to prep the pork chops

    You can certainly grill the pork chops without brining them, but they definitely benefit from the brine in terms of tenderness and flavor. This brine is salt, pepper, thyme, and garlic. I like to use Diamond Crystal Kosher Salt for brining.

    Just a note -- if you don't have a grill or if your grill is under two feet of snow, you can pan sear the pork chops with the same delicious result!

    Brine in a large bowl

    I love using one of my large vintage pottery bowls, but feel free to use whatever dish you have that will hold the pork chops under the surface of the brine.

    Pork chops in brine in a large bowl

    Now let's talk about Marsala. What is it?

    Marsala is a fortified wine that can be dry or sweet and is produced in the region surrounding the town of Marsala in Sicily, Italy. Marsala has a delicious, deep flavor and cooking wine simply is not a substitute. Cooking wines have added ingredients and are just not acceptable for your beautiful dishes!

    Ode to the sauce

    The sauce is amazing, y'all. Adding the figs and some thyme to that deep tasting Marsala takes it all up a notch. It sounds fancy, but it truly comes together very quickly. So, if you've brined your meat ahead of time, you can enjoy this even on a weeknight!

    If you time it just right ...

    Get the pork chops on the grill, then start the sauce by sauteeing the shallots first. Deglaze with the Marsala, add the figs and thyme, then a splash of balsamic vinegar to finish it.

    Figs, thyme, shallots on the cutting board

    And there you have it … Pork Chops with Marsala Fig Sauce. So delicious that it needs little accompaniment! But I think roasted carrots and sauteed green beans round out the menu quite well as would some rice or mashed potatoes. Bon appetit!

    Pork Chop with Marsala Fig Sauce served with roasted carrots and sauteed green beans

    More recipes you might like:

    • Classic Chicken Marsala
    • 4-Cheese, Fig, and Prosciutto Pizza
    • Fresh Genovese Basil Pesto
    • Grilled Lemon Garlic Pork Chops
    • Honey Mustard Chicken Skillet

    Recipe

    Pork Chop with Marsala Fig Sauce on a plate with figs, green beans, and carrots

    Pork Chops with Marsala Fig Sauce

    Tammy Circeo
    Grilled pork chops with the deepness of Marsala and the sweetness of figs, flavored with thyme and shallots, is really all you need for either a dinner party or a delicious weeknight dinner.
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Brining Time 1 hour hr
    Total Time 1 hour hr 25 minutes mins
    Course Dinner
    Cuisine American

    Ingredients
      

    For the Brine

    • 1½ quarts cold water
    • 6 Tablespoons kosher salt
    • 1 teaspoon freshly cracked black pepper
    • 6 thyme sprigs
    • 2 cloves garlic smashed and peeled
    • 4 bone-in pork loin chops about ¾-inch thick

    For the Marsala Fig Sauce

    • 2 Tablespoons butter
    • ½ cup shallots finely chopped
    • 1 cup dry Marsala
    • 12 Black Mission or Spanish Mission figs stems snipped off with kitchen scissors and figs cut in half
    • 2 teaspoons fresh thyme finely chopped
    • 2 Tablespoons aged balsamic vinegar
    • thyme sprigs for garnish

    Instructions
     

    For the Brine

    • In a large bowl, or dish deep enough for the pork chops to be covered by the brine, combine all the ingredients for the brine.
    • Stir until the salt is dissolved, then place the pork chops in the dish.
    • Refrigerate at least one hour and up to 12. About 30 minutes before cooking, remove the pork chops from the brine, pat dry, and set aside to come to room temperature. This allows for a more even cook.

    For the Pork

    • Heat the grill to a medium-high heat, or prepare a moderate charcoal fire.
    • Grill the pork chops over direct heat to brown on both sides, turning quarter turns if you want traditional grill marks.
    • When both sides are nicely browned, turn the heat down (on a gas grill), or move the chops away from direct heat. Close the grill, and allow the pork chops to cook until the internal temperature is 145°F.
    • Remove to a platter and cover with foil while making the sauce.

    For the Marsala Fig Sauce

    • Heat a medium skillet over medium heat. Add the butter, then the shallots once the butter is melted. Let the shallots cook slowly until they are soft, 3-5 minutes.
    • Add the Marsala and bring to a simmer.
    • Add the thyme and figs. Cook gently, turning the figs to warm through and coat with the sauce. Once the sauce is syrupy and reduced, add the vinegar and stir to mix well. Adjust seasoning with salt and pepper and additional vinegar, if desired.

    For serving

    • Arrange the pork on a platter, spoon the sauce over, and put the figs on the side. Garnish with thyme sprigs and serve.

    Notes

    The brining time is listed as one hour, but you can brine up to 12 hours. This is an especially appealing option if you know you'll only have a short time to prepare dinner.
    You can use regular balsamic vinegar, but you can also use fig balsamic or pomegranate balsamic. Both are amazing!
    I try to pick figs that are all about the same size, but if you have a mix of large and small ones, cut the small ones in half and the large ones in quarters.
    Keyword marsala fig sauce, pork chops
    Yum

    More Recipes for meat that is not poultry or seafood

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      Guinness Beef Stew
    • Vintage platter with two sliced steaks covered with gorgonzola cream sauce
      Steak with Gorgonzola Cream Sauce
    • Ham hock in a large Dutch oven
      Oven Braised Ham Hock
    • Pork Chops with Peach Salsa on a large white platter
      Pork Chops with Peach Salsa

    About Tammy Circeo

    Reader Interactions

    Comments

    1. Joan Sides

      September 11, 2019 at 12:54 pm

      As always, this looks delicious. We have a fig tree out back - not sure if any fruit is left given the animals that munch on them . I am not a fan of figs, in general, but this savory recipe might be the right one to change my mind. I need to figure out how to "share" this post with my fig-fan friend.

      Reply
      • Tammy Circeo

        September 12, 2019 at 10:53 am

        Lucky you … with a fig tree in your back yard! You can make all the jam, and all the fig sauce, and all the appetizers with goat cheese and balsamic drizzle!!! 🙂

        Reply

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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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