Bone-In Pork Chop with Sage and Balsamic Beans

4 large bone-in pork rib chops, 1 1/4 to 1 1/2 inches thick (8 to 12 oz. each)

Salt and pepper

2 tbsp. Mushroom Sage Olive Oil + more for drizzling

1 small onion, chopped

4 cloves garlic, crushed

1/3 cup Mission Fig aged balsamic vinegar

1/2 cup chicken stock

2 cans (14 to 15.5 oz. each) cannellini beans, drained

fresh sage leaves (chiffonade) cut into thin strips for garnish (optional)

Preheat the oven to 425°.

Heat a cast-iron skillet over medium-high. Season the chops with salt and pepper. Add two tablespoons of Mushroom Sage Olive Oil to the pan; swirl to coat the bottom of the skillet. Cook the chops until browned on both sides, then hold with tongs to brown the edges, 6 to 8 minutes total; transfer to a plate.

Add the onion and garlic to the olive oil and cook, stirring often, until aromatic, 1 to 2 minutes. Stir in the Fig Balsamic Vinegar, then the stock. Add the beans; season with salt and pepper.

Return the chops to the skillet. Roast in the oven until an instant-read thermometer inserted horizontally into the chops registers 140°, 10 to 12 minutes.

Arrange the chops on plates. Top with the bean mixture and garnish with the sage leaves.