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Pancetta and Pork Chops with Fig Jam


  • One 8 oz. bone-in pork chop
  • 1/2 tsp. chopped fresh sage
  • 1/2 tsp. chopped fresh thyme
  • 1/2 tsp. chopped fresh thyme
  • 1/2 oz. thinly sliced pancetta
  • 1 tsp. olive oil
  • 2 oz. prepared fig jam


  • 1. Preheat convection oven to 375°F. Sprinkle pork chop with herbs.
  • 2. Place pancetta slices over pork, overlapping if necessary. Brush lightly with oil. Roast 15 to 20 minutes or until meat thermometer inserted into center of pork registers 155°. Transfer pork to serving plate; let stand for 5 minutes (internal temperature will increase 5 degrees).
  • 3. Serve pork chop with fig jam on the side.
  • Nutritional information per serving: Calories 580; Total Fat 22g; Saturated Fat 6g; Tran Fat 0; Cholesterol 148mg; Sodium 408mg; Total Carbohydrate 45g; Dietary Fiber 1g; Total Sugars 0g; Protein 48g