Fig Balsamic Pork Chops

Step 1. Heat the oven to 425°F (220°C). Toss Potato with half the Olive Oil, half the Rosemary, and half the Salt on a sheet pan. Spread cut-side down and roast until browned and tender, about 25 minutes.

Step 2. Meanwhile, season Pork Chop on both sides with the rest of the Salt and the Black Pepper.

Step 3. When the potatoes have about 15 minutes left, heat the rest of the Olive Oil in a large skillet over medium-high heat. Sear the chops until browned and cooked to the temperature in the tip, about 4 minutes per side. Transfer to a plate.

Step 4. Meanwhile, put Green Beans, Garlic, and half the Water in a second large skillet over medium-high heat. Cover and cook until the beans are crisp-tender, about 5 minutes. Uncover and cook until the water evaporates, about 1 minute.

Step 5. Reduce the pork skillet heat to medium. Add Fig Jam, Balsamic Vinegar, the rest of the Rosemary, and the rest of the Water. Scrape up the browned bits and simmer until the sauce lightly coats a spoon, about 3 minutes.

Step 6. Return the chops and any plate juices to the skillet and turn to coat. Warm over low heat until glazed, about 1 minute.

Step 7. Serve the chops whole with the roasted potatoes and green beans. Spoon the fig balsamic sauce over the chops.