Fig Balsamic Pork Chops

What is your Christmas Movie lineup? I feel like we are ahead of the curve this year thanks to ABC Freeform’s 25 Days of Christmas… Side note, I always complain about how much we pay for cable because I am totally a believer in cutting the cord, but Walter’s sports addiction just won’t allow it. But I do find myself LOVING it when 25 Christmas Movies are just handed to me on a platter! 

Since Thanksgiving we’ve checked off the following: 

The Santa Clause 



Homealone 2

The Holiday 

National Lampoon’s Christmas Vacation 

I’m hoping to be able to squeeze in Miracle on 34th Street and The Grinch before Christmas. What else should we add? What’s in your lineup!? I’d love to know! 

Anyway, this really has nothing to do with pork chops, but I was just thinking about how I really want you guys to make these Fig Balsamic Pork Chops for Christmas or New Years dinner and I don’t want you to be afraid. 

Pork Chops get a bad rap for being dry and tough and grey… eww, grey… And the reason that this even remotely relates to Christmas movies is because if you’ve ever seen National Lampoon’s Christmas Vacation (if you haven’t, go right now and watch it) when Clark cuts into the Christmas Turkey and it basically implodes because it’s so dry and overcooked, that is the kind of thing that people imagine with pork chops. But it doesn’t have to be like that! It’s NOT like that with these Fig Balsamic Pork Chops! 

First you will marinate the pork chops in a balsamic fig sauce, then sear them on both sides until cooked through and top with sautéed mushrooms and extra sauce before serving. That’s it! They come together really quickly and are a perfect option for a holiday dinner! 

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Balsamic Fig Pork Chops

  • Author: Chocolate Covered Cheetah


  • 1/2 cup balsamic vinegar
  • 1/2 cup fig butter
  • 2 tbsp soy sauce
  • 2 large cloves garlic, crushed
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 6 4oz boneless pork chops, 1-inch thick
  • 2 tbsp butter
  • 8oz baby bella mushrooms


  1. In a small bowl mix together the balsamic vinegar, fig butter, soy sauce, crushed garlic, onion powder and salt
  2. Put the pork chops in a gallon sized Ziploc bag pour the balsamic mixture into the bag with the pork chops
  3. Spread evenly and marinate at least 1 hour
  4. Heat the butter over medium high heat in a large skillet
  5. Add the pork chops, pour the marinade over the meat
  6. Cook 4-6 minutes on each side until cooked through
  7. Set pork chops aside
  8. Lower heat to medium, add mushrooms to the skillet
  9. Cook 3-4 minutes
  10. Serve pork chops with mushrooms and sauce poured overtop


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