Pork Chops with Fig & Grape Agrodolce

“Inspired by the flavors of fall, I put my own spin on a longtime Epicurious favorite. Bright, vibrant, and earthy, this dish brings together the warmth and depth of the season, creating a beautiful pairing with the Syrah. Each element is thoughtfully balanced to complement the wine while celebrating autumn’s rich, comforting flavors. I hope you enjoy it as much as I do!”

Erika Spencer-Singson, Tasting Room Assistant Manager

Ingredients:

4  bone-in pork chops, 1″ thick
4 tsp kosher salt
3 tsp black pepper, freshly ground, divided
4 TBS AVV Olive oil, divided
1 C AVV Syrah
2 TBS plus 1 tsp honey, divided
2 C red grapes, seedless
8 oz black mission figs, fresh
3 sprigs rosemary, fresh
1/4 C butter, cold, unsalted
1 meyer lemon
1 tsp spicy whole grain mustard
1 small head radicchio, shredded
1 small head butter lettuce
1 C parsley leaves, loosely packed

Method of Preparation:

Preheat oven to 400°F. Season pork chops on both sides with 2 tsp. each of salt and pepper.

Heat 1 Tbsp. oil in a large skillet over high. Sear pork chops until browned, lowering heat and cook until 135°F, about 10-15 minutes depending on thickness. Remove from pan, place onto a wire rack, and let rest.

Meanwhile, heat the skillet with the drippings over medium-high heat. Deglaze with Syrah and cook, scraping up drippings with a wooden spoon. Add 2 Tbsp. honey and 1 tsp. salt. Add grapes, figs, and rosemary and stir to coat. Continue to cook, stirring occasionally, until sauce is thickened and fruit is softened, about 8 minutes. Remove from heat and stir in butter.

In a separate bowl, whisk lemon juice, mustard, and remaining 3 Tbsp. oil, 1 tsp. honey, 1 tsp. salt, and 1 tsp. pepper to form dressing. Add radicchio, butter lettuce, and parsley and toss to coat.

Divide radicchio salad and pork chops among the four plates. Top with agrodolce and serve with AVV Syrah.