Pork chops are always a quick and easy weeknight meal, but add a muscatel vinegar and fig jam glaze and you’ve got something that’s just as easy, but impressive enough for guests. Serve the chops with braised cabbage and a nutty sauce-loving starch like freekeh or wild rice for a well-rounded and satisfying meal.
To avoid a dry pork chop, many restaurants and chefs have begun recommending cooking pork to medium or medium-rare. If this sounds unappealing, cook the chops for seven minutes a side on a medium heat. Remove one test chop from the pan and cut into it around the bone. If there’s still pink then return it to the pan. Keep an eye on that test chop and the minute there’s no more pink, the chops are done.