Pork Chops With Sage and Balsamic Vinegar

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“In ‘Slow Cooker: The Best Cookbook Ever’ by Diane Phillips”
8hrs 45mins

Ingredients Nutrition


  1. Heat the oil in a large skillet over high heat.
  2. Sprinkle the salt and pepper evenly over the pork chops and add the pork to the skillet.
  3. Brown the pork on all sides.
  4. Transfer to the insert of a 5- to 7-quart slow cooker.
  5. Add the figs to the slow cooker.
  6. Add the onions and sage to the same skillet and sauté until the onions are softened, about 5 minutes.
  7. Deglaze the skillet with the vinegar and scrape up any browned bits from the bottom of the pan.
  8. Transfer the contents of the skillet to the slow cooker and pour in the broth.
  9. Cover and cook on HIGH for 3 ½ to 4 hours or on LOW for 6-8 hours.
  10. Carefully remove the pork from the pot and cover with foil.
  11. Using an immersion blender, puree the sauce and whisk in the butter.
  12. Return the pork to the slow cooker and set on warm to serve.

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