Makes 4 servings
4pork loin chops, bone-in, well trimmed of excess fat, about ¾-1-inch thick each
1teaspoon kosher salt, divided
½teaspoon freshly ground black pepper
½tablespoon unsalted butter
½tablespoon good quality olive oil
3cups sliced onions (about 1 pound, peeled, sliced vertically)
2cloves garlic, peeled and chopped
3tablespoons aged balsamic vinegar
2tablespoons dry white wine or vermouth
⅓cup chicken stock
10ounces dried figs
Calories 504 (23% from fat ) • carb. 62g • pro. 37g • fat 13g • sat. fat 5g • chol. 99mg • sod. 454mg •
calc. 166mg • fiber 8g
Season pork chops with ½ teaspoon salt and pepper. Select Browning and add butter and olive oil. When hot add 2 pork chops to the Cooking Pot and brown for 3 to 4 minutes on each side. Transfer to a plate and brown remaining 2 pork chops, transfer to the plate.
Select Sauté and add the onions, garlic and thyme to the Cooking Pot. Cook, stirring for 3 to 4 minutes, until onions become translucent. Add balsamic vinegar and cook until reduced by half. Add wine, chicken stock, and remaining ½ teaspoon salt. Cook for 1 minute. Return pork chops to the cooking pot, topping with some of the onion mixture. Add figs on top. Cover and lock lid in place. Select High Pressure and set timer for 9 minutes. When audible beep sounds use Quick-Release Method to release pressure. Turn off. Remove lid carefully, tilting away from you to allow steam to disperse.
Transfer pork chops, onions and figs to a warm platter with the pan juices and serve.
If desired, cover pork chops, onions and figs loosely with a sheet of aluminum foil and place in a warm (200°F) oven. Select Simmer and reduce pan juices by half until slightly syrupy. Pour over pork chops and serve.