Pork Chops with Fig Sauce and Parmesan Green Beans

Total Time
18 min
6 min
12 min


uncooked lean boneless pork chop(s)

16 oz, 4 (1/4-pound chops), center-cut, trimmed

table salt

¾ tsp

black pepper

½ tsp

olive oil

2 tsp

uncooked onion(s)

¼ cup(s), chopped, finely chopped

reduced-sodium chicken broth

¼ cup(s)


2 Tbsp, fig variety


½ cup(s)

uncooked string beans

1 pound(s), pre-trimmed

grated Parmesan cheese

2 Tbsp


  1. Sprinkle pork with ½ teaspoon salt and ¼ teaspoon pepper. Heat oil in medium skillet over medium-high heat. Add pork and cook, turning once, until instant-read thermometer inserted into sides of chops registers 145°F, about 6 minutes. Transfer to plate and keep warm.
  2. To make sauce, reduce heat to medium. Add onion to skillet and cook, stirring constantly, until onion is golden, about 1 minute. Add broth and jam to skillet. Cook, stirring to scrape up browned bits on bottom of skillet, until jam is melted, 1–2 minutes.
  3. Meanwhile, bring water to boil in large skillet. Add green beans and cook, covered, just until crisp-tender, about 5 minutes. Drain and toss with Parmesan, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Place green beans on serving platter. Top with chops and spoon sauce over chops.
  4. Serving size: 1 pork chop, 1 tablespoon sauce, and 1 cup green beans


Fig jam gives this sauce a sweet, complex flavor. Look for it in large supermarkets and specialty food markets.

A happier, healthier you starts here