Fig and Bourbon Pork Chop

Grilled tomahawk pork chops with black truffle oil and a strained fig-bourbon sauce.

Ingredients

• 2, 1¼-1½ lb Tomahawk Center-Cut Pork Loin Chops
• 2 Tbsp Black Truffle Oil
• 3 oz Bourbon
• ½ cup Fig Spread
• 1 Sprig Fresh Rosemary
• 2 Tbsp Granulated Sugar
• ¼ cup Water
• Pinch of Kosher Salt Plus Extra for Seasoning the Pork
• Pinch of Coarse Ground Black Pepper Plus Extra for Seasoning the Pork

Method

1. PREPARE: Remove the pork from the refrigerator 30 minutes before cooking. Heat the grill to 450°F for direct cooking. Trim unwanted fat and French the bones if desired.
2. SEASON: Rub the truffle oil over all sides of both chops. Generously season with salt and pepper.
3. GRILL AND REST: Grill over direct heat until the center reaches 145°F. Loosely cover with foil and rest for 10–15 minutes.
4. MAKE THE SAUCE: Combine the bourbon, fig spread, rosemary, sugar, water and the listed pinches of salt and pepper in a small saucepan. Bring to a boil over high heat, then immediately reduce to medium-low. Gently simmer for 5–10 minutes, until reduced by about half and thickened.
5. STRAIN AND SERVE: Strain to remove the fig seeds and rosemary. Let cool for 10–15 minutes to thicken, then serve with the chops.