Pork Chops with Maple Glazed Figs, Pears, & Apples - Pan-fried pork sizzles in a buttery garlic sauce with sage and walnuts surrounded by roasted, maple glazed fruit! A delicious way to celebrate the end of summer and the beginning of fall!
Season each side of the pork chops generously with salt and pepper, wrap the chops in plastic wrap, and place in the refrigerator to chill while you prep the other ingredients.
Preheat the oven to 350° F and prepare a large rimmed baking sheet with a layer of parchment paper.
Fruit + Veggies
In a medium bowl, mix together all of the Fruit + Veggie Glaze ingredients with a whisk.Place the chopped onions and fruit on the baking sheet, cut side facing up. Use a basting brush to coat all of the fruit and veggies with the glaze. Once everything is thoroughly covered, drizzle the remaining glaze over the top of the baking sheet. Transfer the baking sheet to the preheated oven and roast for 15 to 20 minutes or until the apples and pears are fork-tender but not mushy in texture.
Pork Chops
Remove the pork chops from the refrigerator and discard the plastic wrap. Sprinkle the flour on a plate and dredge each of them in flour to thoroughly coat each side.Add 2 tablespoons olive oil and 2 tablespoons butter to a large skillet or cast-iron skillet and melt over medium-high heat. Add the sage leaves and garlic and fry for about 1 minute.
Use tongs to carefully add the pork chops to the hot skillet and fry for about 5-6 minutes on each side to give it a nice golden-brown crust. Add another 2 tablespoons of butter and 2 tablespoons olive oil when turning the chops to the other side. Remove the pork chops from the skillet when they have reached at least an internal temperature of 145° F and transfer to a plate layered in paper towels. Note: A meat thermometer should read 145° F when inserted into the thickest part of the pork chop.
Reduce the temperature to medium heat and add the chopped walnuts to the skillet. Add in the additional butter and olive oil. Stir and toast the walnuts for about 3 to 5 minutes. Add the pork chops back to the skillet and spoon all of the mixture to the top of the chops.Remove the pan from the heat.
Use a large spoon (so the fruit does not break apart) to gently transfer the roasted figs, pears, apples, and onions to the skillet tucked in around the pork chops. Spoon the remaining maple glaze from the sheet pan over the pork chops.
Sprinkle the top with freshly chopped rosemary and drizzle with a bit of maple syrup and serve.