Ingredients

• 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

Instructions

1. Preheat oven to 400°F. 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 135°F, 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.