Roasted Pork Chops with Balsamic-Fig Sauce, Greens, and Rosemary-Roasted Potatoes

Toss the potatoes on one side of a baking sheet with ½ tablespoon olive oil, half the rosemary, salt, and pepper. Place in the oven for 20-25 minutes, tossing halfway through cooking, until golden brown and tender.

Meanwhile, heat ½ tablespoon olive oil in a large pan over medium heat. Season the pork chops on all sides with salt and pepper. Sear the pork chops 3-4 minutes per side, until golden brown but not yet cooked through. Transfer the pork chops to the baking sheet in the oven to finish cooking for 4-6 minutes, until just barely pink in the center.

In the same pan you cooked the pork in, heat 1 teaspoon oil over medium heat. Add the shallot and remaining rosemary (reserving a small pinch for garnish) and cook, tossing, for 2-3 minutes, until softened. Add the figs, stock concentrate, ¼ cup water, and one bottle balsamic vinegar to the pan. Simmer for 2-3 minutes, until thickened. Remove pan from heat, then stir in 1 tablespoon butter and season with salt and pepper.

Remove pork from the oven and let rest for a few minutes before thinly slicing. In a medium bowl, toss the arugula with a drizzle of balsamic and olive oil. Season with salt and pepper.