Pork Chops with Maple Glazed Figs, Pears, & Apples – Yummy pan-fried pork chops that sizzle 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!

Fresh figs can be a challenge to find, depending on the season and where you live but during the months of September and October, I can always find them at Central Market grocery stores in the Fort Worth/Dallas Texas area.

I have not tried this dish with dried figs but you could just make this with pears and apples if you’re unable to locate fresh figs. But … figs are so tasty so I hope you will try this tasty little inverted flower (the inside of this unusual fruit is its blooming flowers and seeds! How super cool is that!!). I love figs in all sorts of recipes … breakfasts, breads, desserts, sweet, and savory recipes … they are so unique, yummy, and truly beautiful!

Pork Chops with Maple Glazed Figs, Pears, & Apples in a cast-iron skillet with fresh rosemary sprigs on top.

_{THIS POST MAY CONTAIN AFFILIATE SALES LINKS. These do not cost you anything additional but do assist us in running this site. If you have any questions, please see our AFFILIATE DISCLOSURE POLICY for more information. Also – as an Amazon Associate, we earn from qualifying purchases.}

The colors in this easy fall recipe make me so happy and excited to dig in and enjoy every bite of this meal with my family! Let’s get started!

What do you need to make Pork Chops with Maple Glazed Figs, Pears, & Apples?

Here are the ingredients you’ll need from the grocery store for the Pork Chops:

Pork chops, 4 pork chops about 1-inch thick
Kosher salt, 1 to 2 teaspoons salt
Black pepper, 1 to 2 teaspoons pepper
All purpose flour, 2 to 4 tablespoons flour
Extra virgin olive oil, 4 tablespoons olive oil – divided
Unsalted butter, 4 tablespoons butter – divided
Sage leaves, 4 to 6 fresh sage leaves
Garlic, 6 cloves fresh garlic – minced
Chopped walnuts, 1/2 cup chopped walnuts + 2 tablespoons butter & 1 tablespoon olive oil

Here are the ingredients you’ll need for the Fruit + Veggies:

Figs, 6 ripe and fresh figs – sliced down the middle
Pears, 2 medium pears – quartered (any variety)
Red apples, 2 medium to large red apples – cored and sliced
Onion, 1 large onion, sliced into wedges

colorful cut pears, apples, onions, and figs on a baking sheet with parchment paper reading for roasting.

Here are the ingredients you’ll need for the Fruit + Veggie Glaze:

Pure maple syrup, 5 tablespoons pure maple syrup
Extra virgin olive oil, 4 tablespoons olive oil
Rosemary, 3 tablespoons chopped fresh rosemary
Brown sugar, 2 tablespoons brown sugar – light or dark
Honey, 1 1/2 tablespoons honey
Apple cider vinegar, 1/2 tablespoon apple cider vinegar
Kosher salt, 1 teaspoon salt
Black pepper, 1 teaspoon pepper

Garnish …

Maple syrup, 1 tablespoon pure maple syrup
Freshly chopped rosemary

walnut maple glaze is brushed on the cut fruit that's ready for baking.

How do you make this easy pork chop and fig recipe?

Pork

Season each side of the pork chops generously with salt and pepper. Then wrap the chops in plastic wrap and place them in the refrigerator to chill while you prep the other ingredients.

Preheat your oven to 350° F and prepare a large rimmed baking sheet with a layer of parchment paper.

Baking fruit with a maple rosemary glaze.

Fruit and 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 fruit and veggies on the baking sheet.

Recipe Note:

*You can gently toss them around in the bowl too but I always want to be careful not to damage the fruit … I’m all about the plating and presentation! So you choose your method!

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.

frying sage leaves and garlic in butter and olive oil in a cast-iron skillet

Fry the sage and garlic …

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 to release all of its amazing flavors into the butter and oil.

pork chops frying in a skillet with sage leave, garlic, butter, and olive oil.

Fry the Pork Chops …

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 1 to 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.

Chopped walnut toasted in the skillet with butter, sage, and olive oil

Reduce the temperature to medium heat and add the chopped walnuts to the skillet. Add in the additional butter and olive oil. Stir up the brown bits from the bottom of the pan 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.

Pork Chops with Maple Glazed Figs, Pears, & Apples Coogan's Kitchen in a cast iron skillet ready to serve

By this time, your roasted figs, pears, apples, and onions should be out of the oven. They will look SO beautiful … and smell SO AMAZING!! Use a large spoon to gently move them to the skillet (tongs will break the fruit apart) and tuck them around the pork chops.

Spoon the remaining maple glaze from the sheet pan over the pork chops.

Sprinkle the top of your beautiful fall-colored dinner with freshly chopped rosemary, drizzle with a bit of maple syrup and serve.

walnut crusted pork chops in a fig glaze surrounded by roasted figs, apples, pears, and onions.

Looking for more tasty and easy recipes? Try a few here:

dinner is served on a white plate with a black fork

Try some of our Fall Favorite Recipes …

Pork Chops with Maple Glazed Figs, Pears, & Apples

Coogan’s Kitchen

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!

No ratings yet

Print Recipe Pin Recipe

Add to Collection

Prep Time 25

Cook Time 25

Course Dinner, Main Course

Servings servings

Equipment

Large rimmed baking sheet
Parchment paper
Medium bowl
Whisk
Basting brush
Large skillet or cast iron skillet
Meat thermometer

Ingredients

Pork Chops

4 pork chops , about 1-inch thick
1-2 tsp kosher salt
1-2 tsp black pepper
2-4 tbsp all purpose flour
4 tbsp olive oil , divided
4 tbsp unsalted butter , divided
4-6 full fresh sage leaves
6 cloves fresh garlic , minced
½ cup chopped walnuts , + 2 tbsp butter & 1 tbsp olive oil

Fruit + Veggies

6 ripe fresh figs , sliced down the middle
2 medium pears , quartered (any variety)
2 medium or large red apples , cored and sliced
1 large onion , sliced into wedges

Fruit + Veggie Glaze

5 tbsp pure maple syrup
4 tbsp olive oil , extra virgin
3 tbsp chopped fresh rosemary
2 tbsp brown sugar , light or dark
1½ tbsp honey
½ tbsp apple cider vinegar
1 tsp kosher salt
1 tsp black pepper

Garnish

1 tbsp maple syrup
freshly chopped rosemary

Instructions

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.

Notes

Nutrition Disclaimer

As an Amazon Associate, we earn from qualifying purchases.

Did you make this recipe?Snap a few pics and mention @cooganskitchen or tag us by using #cooganskitchen – We’d love to see what your making & baking!

© Coogan’s KitchenAll content and images are copyright protected. Sharing the link for this recipe is encouraged and greatly appreciated, however copying and/or posting full recipes to any social media/blog/website without full credit and the appropriate link is prohibited. Thank you so much for understanding!

Keyword Fall Recipes, Fresh Figs, Pork Chop Recipes

Did you try this recipe?Let us know how it was in the comments below!

Amazon Associate Disclosure: As an Amazon Associate, we earn from qualifying purchases.

© Coogan’s Kitchen. All content and images are copyright protected. Sharing the link for this recipe is encouraged and greatly appreciated, however copying and/or posting full recipes to any social media/blog/website without full credit and the appropriate link is prohibited. Thank you so much for understanding!