Pork Chops with Jalapeno Fig Marinade
- 2 boneless pork chops, about 1/2 inch thickness
- 1/3 cup Jalapeno Fig Balsamic
- 1/4 cup Garlic Olive Oil
- 1 tbsp. mustard
- 1/8 tsp of both sea salt and pepper
Whisk together the balsamic, olive oil, mustard, salt and pepper until emulsified to make the marinade. Place the pork chops in a shallow container or Ziploc bag and pour the marinade over them. Make sure they are fully coated and allow to marinade in the refrigerator for at least 1 hour (these can be prepared up to a day ahead of time).
Heat a pan, cast iron works best, to medium heat. Let the excess marinade to drip off the pork chops before placing in the pan. Make sure the pan is hot before cooking the pork chops, they should sizzle when they hit the pan. Allow them to cook for a total of 10-15 minutes, flipping as needed so they do not burn.The marinade will caramelize a bit as the pork cooks. When the internal temperature reaches 145 degrees Fahrenheit, they are ready to be served.
I served these with roasted sweet potatoes and sautéed kale.