Grilled Pork with Rosemary & Onion Compote

Something sweet and savory at the end of a long day is kind of glorious. Especially with a nice glass of wine. I absolutely love this recipe and how you only need a few ingredients to make it happen. It is nice to be able to still break out the grill before the cold comes, but this recipe is much more Fall like than its Summer counterparts. 

Grilled Pork Chops with Rosemary & Fig Compote

serves 4

3 large onions, sliced

2 tablespoons olive oil

1/4 cup fig preserves, like Bonne Maman (you could use orange or 

apricot as well)

2 tablespoons balsamic vinegar

2 tablespoons freshly chopped rosemary, plus some for garnish

crushed red pepper to taste

salt and pepper

4 tablespoons Dijon mustard

4 pork chops (I prefer the bone in loin chops, so much flavor)

Heat a large skillet over medium-high heat. Add the oil, once hot

add in the onions. Toss with the oil to coat and cook, stirring 

frequently, until just starting to brown, about 10 minutes. Add in 

the preserves, balsamic, rosemary, crushed red pepper, and salt and 

pepper to taste. Combine well and bring to a boil. Turn heat down 

to medium-low and cook, stirring and scraping bottom 

occasionally, until onions are very tender and caramelized, about 

30 minutes.

Meanwhile, heat a grill or grill pan over high heat. Brush pork

chops with the mustard and season generously with salt and 

pepper. Grill chops on both sides until thermometer registers 150 

degrees, about 8-10 minutes per side depending on thickness of 

chops. Let meat rest for 5 minutes.

Serve each chop with a generously helping of the onion compote 

on top. Serve immediately.


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