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Rosemary Pork Chop

Rosemary Pork Chop with Fig-Balsamic Glaze and Blue Cheese Potatoes

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Recipe Details


Chef Shanna's dishing out this quick and easy pork dinner with ample flavor. Pork chops are seared with fresh rosemary, then a pan sauce is made with the flavorful drippings plus shallot, red wine, fig jam, butter, and balsamic vinegar. Roasted fingerling potatoes get tossed with fresh chopped parsley and blue cheese for what Shanna's calling our best "whoa-tato" yet.


  • < 600 Calories
  • Low Carb Diet
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 580
  • Protein 37g
  • Total Carb 44g
  • Total Fat 29g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • peanut potatoes
    12 ounces
    peanut potatoes
  • shallot
  • crumbled blue cheese
    1 ounce
    crumbled blue cheese
  • boneless pork chops
    boneless pork chops
  • red wine
    3 tablespoons
    red wine
  • fig jam
    1 ounce
    fig jam
  • balsamic vinegar
    1 tablespoon
    balsamic vinegar
  • unsalted butter
    3 packets
    unsalted butter
  • rosemary
    1/8 ounce
  • parsley
    1/8 ounce

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse all produce. Halve potatoes. Roughly chop parsley (the stems are actually quite tender, so we've kept them here for extra flavor). Strip rosemary leaves, discarding stems, then mince. Peel shallot and mince.

  2. Roast potatoes

    Roast potatoes

    On a baking sheet, toss potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Arrange cut-side down in a single layer and roast until golden, 14-16 minutes. Move on to Step 3, but don't forget to come back for this: Once roasted, add blue cheese and parsley to sheet with potatoes and toss to combine.

  3. Sear pork chops

    Sear pork chops

    While potatoes roast, pat pork chops dry with paper towel; rub all over with rosemary, ½ teaspoon salt, and pepper as desired. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add pork and sear until browned and cooked through, 3-5 minutes per side. Transfer pork to a plate and set aside to rest. Reserve juices (and any rosemary that got left behind) in pan for the next step.

  4. Sauté shallot

    Sauté shallot

    While pork rests, return pan to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add shallot and sauté, stirring, until softened, about 2 minutes. Add red wine and cook, scraping up browned bits from bottom of pan, until liquid is almost fully evaporated, 1-2 minutes.

  5. Finish fig-balsamic glaze

    Finish fig-balsamic glaze

    To pan with shallot, still over medium-high heat, add fig jam and balsamic vinegar. Cook, stirring, until combined and warmed through, about 1 minute more. Remove pan from heat. Stir in butter to melt and combine. Taste and add salt and pepper as desired.

  6. Plate rosemary pork chop

    Plate rosemary pork chop

    Cut rested pork chops into ¼-inch slices, then transfer to serving plates and drizzle with fig-balsamic glaze. Serve with blue cheese potatoes and enjoy!

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