Pork Chops With Fig And Grape Agrodolce

• 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

1. Preheat oven to 400u0b0F. Season pork chops on both sides with 1 1/4 tsp. salt and 1 tsp. pepper.
2. Heat 1 Tbsp. oil in a large skillet over high. Working in batches if needed, sear pork chops until browned, about 2 minutes per side. Transfer chops to a wire rack set inside a rimmed baking sheet; reserve pan drippings in skillet. Roast pork until an instant-read thermometer inserted into the center registers 135u0b0F, about 15 minutes. Let pork rest 5 minutes.
3. Meanwhile, heat skillet with drippings over medium-high. Add vinegar and cook, scraping up drippings with a wooden spoon. Stir in red pepper flakes, if using, 2 Tbsp. honey, and 1/4 tsp. salt. Add grapes, figs, and rosemary and stir to coat. Continue to cook, stirring occasionally, until sauce is thickened and fruit is softened, about 8 minutes. Remove from heat and stir in butter.
4. Whisk lemon juice, mustard, and remaining 3 Tbsp. oil, 1 tsp. honey, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add radicchio and parsley and toss to coat.
5. Divide radicchio salad and pork chops among plates. Top with agrodolce.

pork chops, kosher salt, freshly ground black pepper, extravirgin olive oil, balsamic vinegar, red pepper, honey, red grapes, fresh black, rosemary, cold unsalted butter, lemon juice, mustard, head of radicchio, parsley

Taken from www.epicurious.com/recipes/food/views/pork-chops-with-fig-and-grape-agrodolce (may not work)