Pork Chops with Marsala Fig Sauce
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.
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.
Tried this recipe?Let us know how it was!