Pork Chops with Fig and Apricot Jam

This is a dish that I've cooked lots of times over the years, and each time it's a little different, depending on what ingredients I have on hand.  The other night I used a "Fig Pizzazz" fruit spread from Mountain Fruit Company.  However, on other occasions I've used apricot jam, orange marmalade, or fig compote.  In addition, I decided to use red wine to deglaze the pan this time, but I could have just as easily used white, and have opted for that when using apricot or orange jams.  You could even use orange juice instead of the wine if you're using orange marmalade.   Finally, to be sure not to overcook the chops (especially if they're thin), leave them a little undercooked when you remove them from the pan.  They'll cook more once you return to the sauce in the pan.  

This is the yummy, yummy stuff I used. 

Pork Chops with Fig and Apricot Jam
serves 4

4 boneless pork chops, about 1/4-1/2 inch thick

2 tablespoons olive oil

kosher salt 

fresh ground black pepper

1/2 cup chopped onion

1 garlic clove, minced

1/2 cup red wine

1 cup chicken broth

pinch of dried thyme

1 cup of Fig Pizzazz fruit spread

1. Season pork chops on both sides with salt and pepper

2.  Heat a large heavy skillet over medium high heat.  Add the olive oil and swirl to coat pan. 

3.  Sear the pork chops on each side until just golden brown, turning only once.  Remove them to a platter and keep warm.

4. Reduce heat, add onions and saute for about 2 minutes, then add the garlic and saute until fragrant, about 1 minute.

5.  Pour the wine into the pan to deglaze and scrape up browned bits.  Cook one minute, then add chicken broth, thyme, and jam.  Cook over medium heat until sauce thickens.  

6. Then return chops to the pan to warm and cover in sauce.  Serve chops with sauce spooned over top