whats not to love about this dish - at least for me it has all ingredients i like very much! Alissa
this recipe is from Louisa a caterer in the USA....and was posted at Group recipes.
4 ounces golden raisins
4 ounces dried figs (any kind)
6 tablespoons balsamic vinegar
3 tablespoons honey
2/3 cup olive oil
1/2 cup water
Freshly ground black pepper & Kosher Salt, to taste
For Pork Chops:
4 large center cut pork chops, boneless
Kosher Salt and freshly ground black pepper, to taste
2 cloves garlic, smashed
2 tablespoons chopped fresh rosemary
1 lemon, zested
t teaspoons fresh thyme
2 tablespoons olive oil
Purée the raisins, figs, balsamic vinegar, honey, olive oil and water until smooth. Strain through a fine-mesh sieve into a saucepan and season to taste with salt and pepper. Warm sauce, allowing it to reduce slightly before serving.
In a large ziplock bag, mix together garlic, rosemary, lemon rind, thyme, lemon zest and oil. Season the pork chops on each side, add to ziplock bag. Using your hands, smoosh the pork chops around so the marinade gets all over them. Let sit in fridge for at least an hour to absorb the flavors.
Grill the pork chops for 6-8 minutes on each side or until cooked (160°F medium).
Warm the raisin-fig-balsamic sauce over medium heat for 5 minutes or until heated through. Place a pork chop on the plates and top with the sauce and drizzle the sauce around the plate. Would be great with Pureed Sweet Potatoes or pan roasted fingerlings. Enjoy!