Savory Herb-Infused Pork Chops with Roasted Garlic and Fig Glaze

Begin by preheating your oven to 400°F (200°C). Next, season the pork chops generously with salt, pepper, and a blend of dried thyme, rosemary, and sage.

In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the seasoned pork chops and sear them for 4-5 minutes on each side until they develop a golden-brown crust.

While the pork chops are searing, take 4 cloves of garlic, peel them, and wrap them in aluminum foil with a drizzle of olive oil.

Place the foil packet in the oven to roast for about 20 minutes. After searing the pork chops, remove them from the skillet and set them aside on a plate.

In the same skillet, add 1/2 cup of chicken broth and 1/4 cup of balsamic vinegar, scraping up any browned bits from the bottom.

Stir in 1/2 cup of fig preserves and let the mixture simmer for 3-4 minutes until it thickens slightly.

Return the pork chops to the skillet, spooning some of the glaze over them. Transfer the skillet to the oven and roast for an additional 10-12 minutes, or until the pork reaches an internal temperature of 145°F (63°C).

While the pork is finishing in the oven, remove the roasted garlic from the foil and mash it with a fork.

Once the pork chops are done, let them rest for 5 minutes before serving. To plate, serve the pork chops drizzled with the fig glaze and a dollop of the roasted garlic on the side, garnished with fresh herbs for a beautiful presentation.