• prep: 40 min
• cook: 40 min
• total: 1 hr 20 min

servings:

Fresh figs and grapes cooked in balsamic vinegar and honey make an addictively sweet and sour sauce for pork chops in this seasonal fall dinner. A pleasantly bitter radicchio salad offsets all that sweet and sour in just the right way—you’re going to want dip it in the sauce as you eat.

• 4 (1"-thick) bone-in pork chops, preferably Frenched (about 2 pounds)
• 1 1/2 teaspoons kosher salt, divided
• 1 1/4 teaspoon freshly ground black pepper, divided
• 4 tablespoons extra-virgin olive oil, divided
• 3/4 cup balsamic vinegar
• 1/2 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons plus 1 teaspoon honey, divided
• 2 cups seedless red grapes, halved (about 10 ounces)
• 8 ounces fresh black Mission figs, halved
• 3 sprigs rosemary
• 1/4 cup (1/2 stick) cold unsalted butter, cubed
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 1 small head of radicchio (about 10 ounces), leaves separated and cut into medium pieces
• 1 cup (loosely packed) parsley leaves

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