Pork Chops with Bacon & Fig Gastrique

45 minutes
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  • 1 Tablespoon Butter
  • 1 Whole Shallot - finely chopped
  • 2 ounces Bacon - diced
  • 1 1/4 lbs. Ripe Figs
  • 1 Whole Orange; zested
  • 1 Whole Lemon; zested and then …… cut in half
  • 2 Tablespoons Champaign Vinegar
  • 1 Tablespoon Sugar
  • 1 teaspoon Fresh Rosemary finely chopped
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Fresh Ground White Pepper
  • 4 Boneless Pork Chops


  1. In a large sauté pan, render the bacon slices until bacon pieces are crisp. Remove the bacon from the pan and set aside. Keep the bacon fat in the pan.
  2. In a separate large saucepan, melt the butter.
  3. Add the diced shallots to the saucepan and cook until translucent.
  4. Add the figs, orange zest, and lemon zest; and squeeze the lemon juice into the sauce pan, continue to add the champagne vinegar, rosemary, and sugar. Add the bacon pieces into the saucepan as well. Then pour off approximately half of the bacon grease into the saucepan. Leave the rest of the rendered bacon fat to use later in the pan.
  5. Simmer the fig mixture, stirring occasionally, until the figs have softened and broken down a bit. Should take approx. 15 minutes.
  6. Heat the sauté pan back up, over medium-high heat. (Do not burn the bacon fat) left in the pan.
  7. Generously season the pork chops with the salt and pepper and add to the preheated sauté pan. Cook through to 145 degrees F. internal temperature, should take 5 or 6 minutes per side, of course that depends on how thick or thin the Pork Chops are.
  8. Taste the Gastrique and adjust the flavors to taste.
  9. Spoon some of the fig sauce on top of the Pork Chops to serve.

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