So many figs on my trees currently and a great way to use them is to make a delicious sauce paired with balsamic vinegar to enjoy with pork chops! You can use boneless or bone-in pork chops for this recipe.

Ingredients:

• 21 oz. Figs
• 4 Pork Chops
• 4 oz. Prosciutto, diced
• Balsamic Vinegar
• 2 sprigs Thyme
• Salt and Black Pepper, for seasoning (I used this seasoning)

Drizzle olive oil into a frying pan and warm up over medium-high heat.

Meanwhile, season the pork chops.

Add in the prosciutto and sauté for about four minutes over medium heat.

Leaving the oil in the pan, scoop the prosciutto out of the pan and set aside on a dish.

In the same frying pan, add the pork chops. Fry each side for about five minutes over medium to medium-high heat, until golden brown. Remove the pork chops from the pan and set aside on a dish.

Meanwhile, quarter the figs.

In the same frying pan, add another drizzle of oil. Add in the figs and sauté over medium heat for about five minutes, until softened.

Add a drizzle of balsamic vinegar and the thyme. Mix together and then add the pork chops back into the pan. Let cook for about ten to fifteen minutes over medium to medium-low heat, flipping the pork chops half way through.

Remove from the frying pan and serve with a scoop of the fig sauce, a sprinkle of the crispy prosciutto on top and a drizzle of balsamic vinegar.