Pork Chops in Fig Cabernet Sauce
Serves: Serves 4
  • 4 bone-in pork loin chops
  • 2 Tbsp canola oil
  • ½ cup PC Black Label Fig Cabernet Wine Jelly
  • 2 Tbsp Dijon mustard
  • 2 Tbsp balsamic vinegar
  • ½ tsp garlic powder
  • ¼ cup water
  • ¼ tsp salt and pepper
  1. Preheat oven to 350ºF. Prepare a baking sheet by lining it with foil.
  2. In a small bowl mix together jelly, mustard, vinegar, garlic powder, water, salt and pepper. Set aside.
  3. Remove chops from package and pat both sides dry with paper towel. Season with salt and pepper.
  4. Heat a large skillet over medium-high heat with 2 Tbsp canola oil. When oil is hot, pan sear chops on both sides for 1-2 minutes per side. Remove to baking sheet. Transfer to the hot oven and finish cooking for about 5 minutes or until internal temperature reaches 160˚F (71˚C).
  5. Meanwhile in the same skillet, turn heat down to medium and add sauce mixture to deglaze pan. Stir and cook sauce for 2 minutes to thicken. Turn heat down to low.
  6. When chops are done, return them to the skillet and coat them in the sauce. Serve.
Recipe by Eat In Eat Out at https://eatineatout.ca/pork-chops-fig-cabernet-sauce/