Ingredients:
- 1/2 cup Divina Fig Spread
- 1/4 cup rice wine vinegar
- 1 tbsp chili paste
- 2 garlic cloves, crushed
- 1 tbsp low sodium soy sauce
- sea salt & black pepper
- 4 pork chops, bone-in
- 1 tbsp extra virgin olive oil
- 1 bird’s eye chile, sliced
- 1 bunch fresh basil (about 10 leaves, torn)
Directions:
- Whisk together fig spread with vinegar, chili paste, garlic, soy sauce and salt and pepper
- Coat both sides of the pork chops with fig marinade
- Place extra virgin olive oil in a cast iron skillet and heat until medium hot
- Place the pork chops in the pan with chiles and cook each side until golden brown, about 4 minutes per side
- Add the basil and turn off the heat
- Cover the skillet and let the pork rest for 8-10 minutes before serving
