Pork Chops and Grilled Figs with Balsamic Reduction
Author: 
Recipe type: Direct heat
Serves: 4
 
Ingredients
  • 4 bone-in pork loin chops
  • Olive oil
  • Sea salt and freshly ground black pepper
  • 1½ to 2 teaspoons herbes de Provence + a large pinch
  • 12 large plump Mission figs
  • Balsamic vinegar reduction (see above)
Instructions
  1. Rub the pork chops with a little bit of oil and season with with salt, pepper, and herbs; set aside. Cut the figs in half top to bottom, drizzle with a little oil and sprinkle with a pinch of herbs and then toss to coat.
  2. Preheat grill for direct heat grilling with two zones: high heat and medium heat. Brush and oil the grates before cooking.
  3. Place chops on the high heat side for two minutes to sear the meat, flip and sear the other side for two minutes. Move chops to the medium heat; rotate 90 degrees for crosshatch marks. Reduce the high heat to medium in preparation for cooking the figs. Cook for another 3 to 4 minutes per side or until the internal temperature reaches 140°F for medium (medium is 145°F; the temperature will rise another 5°F with carryover heat). During the last couple minutes of cooking, brush with some of the balsamic reduction, flipping a couple times to help caramelize the sauce. Allow the chops to rest 5 to 10 minutes before serving.
  4. While the pork chops rest, place figs cut side down over the medium hot grill and cook for 2 to 4 minutes until well marked and tender. Remove from grill and drizzle with the balsamic vinegar reduction.
  5. Serve hot with your favorite grilled vegetable or and nice green salad.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/pork-chops-and-grilled-figs-with-balsamic-reduction/