Skip to main content

Keeping your wines safe all summer long. Summer shipping rates are active June – August. Ground Shipping will resume in fall. Learn more here.

Icon Close

Pork Chops and Fig Balsamic

Published on October 12, 2023

Pork Chops topped with Fig Balsamic on plate with wine bottle on side

Turn ordinary pork chops into an extraordinary meal with our mouthwatering recipe featuring a fig balsamic sauce paired with our Signature Series Cabernet Sauvignon that’s sure to impress.

As the sweet scent of fig balsamic melds with the sizzle of pork chops in the pan, your kitchen will soon be filled with eager taste testers.

set of 3 photos showing steps of cooking figs, topping pork chops and plating with glass of wine


  • 1 cup cubed prosciutto
  • 4 – 1” pork chop bone in
  • ½ tsp salt and pepper
  • ¼ tsp red pepper flakes
  • 1 tsp chopped rosemary
  • 1 sprig of rosemary
  • 10 figs
  • 2 tsp balsamic vinegar
  • 2 sprigs of fresh thyme
  • 1-3 T olive oil
  • zest from 1 lemon
  • 4 cups arugula


  1. Combine salt, pepper, red pepper flakes and chopped rosemary and season both sides of the pork chops, set aside
  2. Add 1 T olive oil in cast iron skillet and heat to medium, sauté prosciutto for 5 minutes and set aside in a bowl
  3. Combine 1 T of oil with the oil already in the pan and sear the pork chops for about five minutes on each side over medium to medium-high heat. Remove the pork chops from the pan and set aside on a dish
  4. Quarter the figs
  5. In the same frying pan, add another T of olive oil. Sauté figs over medium heat for about five minutes.
  6. Mix 1 tsp of balsamic vinegar and sprigs of thyme and rosemary, let cook for 2 minutes
  7. Create space in the pan and add the pork chops back in along with juices from the plate
  8. Let pork chops cook for ten minutes over medium-low heat, flipping the pork chops halfway through
  9. Remove from the frying pan and serve with a big scoop of the fig sauce, add crispy prosciutto on top and garnish the plate with drizzle of balsamic vinegar
  10. Serve alongside arugula salad with a simple lemon and olive oil dressing with lemon zest as a garnish, and pair with the Signature Series North Coast Cabernet Sauvignon

Wine Pairings